Who's Raylene Richards

Truffles Fragments nut milk coating

Chhhhuuuut! Listen to the sweet sound of the shell of fine chocolate pudding crunchy breaks on your teeth, revealing a heart melting and fresh truffles dark chocolate chips hiding freshly shelled walnuts coated with a sweet honey and delicious ... I leave you salivating
...

Truffles chips nuts coating milk

Ingredients:

- 100 grams of dark chocolate end
- 75 g heavy cream
- 10 g butter
- 1 tablespoon honey semi-liquid
- broken walnuts
- 50 grams of milk chocolate end

Preparation:

1 / Melt the chocolate in a bain-marie. Lightly heat the cream and add the melted chocolate. Mix well to obtain a homogeneous ganache. Add butter and stir again to melt the ganache.

Toss nuts with honey, and add them to the still liquid ganache. Mix and place had refrigerator about 2 hours.

2 / Remove the ganache from the fridge, with a teaspoon (and fingers), shape into balls that we put then on a sheet of aluminum foil.
poke a toothpick into each truffle.
Refrigerate.

3 / Melt milk chocolate in a bain-marie.
Dip each truffle into the chocolate and remove the excess with a knife (mottling of milk chocolate / black will appear as in contact with the hot milk chocolate, black will melt slightly).
Place on the foil. Solidifying at fridge.

Since the heart contains truffled cream, they must be left in the fridge and eat within 3-4 days (but the hardest part is not devour everything on the first day!).

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Ptits' hazelnut cake

In the book Susan Roth ( Cupcakes Alsace), there are so many different recipes bredle that sometimes we do not know which one to choose . And like many of them, their name means nothing special, it is necessary to examine the ingredient list for more information. But the best is when even to test! Page 15, found the recipe for Small Walnut senile. A priori, nothing special. At the sight of the ingredients rather than butter, flour, sugar, nuts, eggs. Yet it's amazing that with the same basic 4 ingredients, one can obtain a multitude of different biscuits, crisps or sweet, icing or dry, compact and well risen ...

Thus, for a Saturday afternoon off and well deserved, I'm starting to conquer these bredle. Except that I always act with the constraint of the closet. Let me explain: I always have bags of ingredients to finish or to sell before expiration. That's why I replaced the walnuts with hazelnuts, and I added some chocolate chips for fun.

The result is super soft and very nutty, I do not expect that from a simple recipe.

Ptits' hazelnut cake

Ingredients: (I divided the proportions of 4)

- 37 g butter
- 62 grams of sugar
- 37 gr hazelnuts
- 1 egg
- 100 grams of flour (including 1 tablespoon whole wheat flour)
- 40 gr Chocolate

Preparation:

Preheat oven to 180 ° C. Mix the hazelnuts
long until a pasty mass.
Mix softened butter with sugar. Add the hazelnuts, egg and beat with whisk, then pour the chocolate chips and flour, stirring with a spatula this time.
Remove piles with a teaspoon on a plate covered with parchment paper, the brown egg yolk + milk and cook for about 10-15 minutes.

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Spice Cupcakes Easter Cakes

They are essential, indispensable, inalienable, irreplaceable, irreplaceable to Christmas. Very perfumed with the rich blend of various spices for gingerbread (purchased from Lips, Alsace). Semi-liquid honey gives them a soft and melting down (the lower the characteristic taste). With this recipe, I found the gingerbread of my dreams! I made the cake recipe ginger and honey to ôdélices , but I just changed (including through less sugar, a little less butter, and spices instead of Alsace of ginger).

Cupcakes spices

Ingredients: for a 20 cm square pan aside

- 150 gr of wheat flour full
- 50 gr of white flour
- 1 / 2 packet of baking powder
- 1 teaspoon of spice for gingerbread
- 40 grams of brown sugar (I put the brown sugar )
- 175 grams of honey (semi-liquid)
- 5 ml water + 5cl Milk
- 100 gr butter

- 50 grams of dark chocolate

Preparation:

Preheat oven to 150 ° C (180 ° C for me).
In a saucepan, heat water, milk, butter, honey, until the butter is melted (do not boil).
Mix in a bowl the flour, baking powder, spices, sugar.
Pour honey mixture. Mix well.
Pour into buttered pan and cover with parchment paper.
Cook 40 minutes (20 to 25 minutes for me).
Let cool, unmold and cut into squares (3x3 cm) without separating them.

Melt chocolate in double boiler, pre-cut and cover the cake with melted chocolate.
Then separate each square, and let the chocolate harden before placing the cookies in an airtight container.

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Middle East revisited

In the book The Cambridge of Desserts by Pierre Hermé, they appear round and fully closed abundantly covered with icing sugar. Their shape is different than the picture of the book, and I'm proud particulèrement draped little effect (it's not difficult to achieve). They are flavored with orange flower water and filled with dry fruits (almonds, walnuts ...). Delicious!

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Ingredients:

Dough:
- 125 gr butter
- 250 grams of flour (including 3 / 4 full of flour )
- 4 cup water + 1 cl orange blossom aroma

Trim :
- 100 gr of walnuts and almonds toasted and chopped
- 100 g sugar (I put the brown sugar)
- 2cl water + 1 tsp orange blossom aroma

Preparation:

Dough:
Mix flour, melted butter and water + flavor. While kneading, add more water if necessary.
Let stand 2 hours in the fridge.

Filling: Mix nuts and almonds with sugar. Add water and aroma.

Assembly:
Preheat oven to 180 ° C. Spread the dough thinly
. Cut out circles about 7 cm in diameter.
Spoon filling in the center and fold the top edge for a draped effect.
Bake about 35 minutes (although watch anyway).

Once cooked, sprinkle with icing sugar.

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Kipferl

not bother to put the recipe of these wonders, you will find everything here . These cupcakes explode in the mouth, and vanilla flavor is incredible. I do the boards not rolled in icing sugar as indicated, but I put 60 grams of sugar instead of 35 grams initially.

Do and redo!

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Vanilla Chocolate pistachio heart, my first of chocolates Advent!

After a few pictures of chocolate fair held in Grenoble last weekend, I made my first steps as apprentice chocolate lover with small square fondant with pistachio chocolate coated (the coating was quite tedious, but the irregular Degoul gives them a certain charm!). This show gave me chocolate full of ideas, and this is just the beginning!

Chocolates heart based to pistachio

Ingredients:

-
1 egg - 65 g sugar
- 65 grams of ground pistachios
- 40 g butter

- 100 grams of dark chocolate at 70%

Preparation:

Beat together egg and sugar, add melted butter and ground pistachios.
Bake at 180 ° C for 15 minutes in a square pan so the batter makes about 1 cm thick.
Cool. Cut into squares
(Or rectangles). Arrange on a sheet of aluminum foil.

Melt chocolate in double boiler and pour over chocolate. Here, I confess that I managed a bit as I could, by spreading the melted chocolate with a knife on the small square ... I did not have the equipment to do as the pros.

Cool in refrigerator 1-2 hours.

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My favorite lemon pie! Crunchy Pistachio

The lemon filling is fluffy and creamy at once, well, lemon-flavored without being acidic. That's really all I like! Chocolate makes a Additional key greed. I had taken two hours prior to firm it up but I think it's better if you put it melted on the pie just before serving.

the lemon tart foamy

Ingredients: for a pie of 27 cm diameter

- 1 Breton shortbread (with almonds)

- 3 eggs
- 100 gr sugar
- 50 ml lemon juice
- 1 teaspoon zest finely chopped lemon
- 150 grams heavy cream

- 50 grams of dark chocolate

Preparation: Make the pie the day before, it will be better!

Prepare pastry.

Preheat oven to 180 ° C.

Whisk eggs and sugar with electric mixer until mixture is frothy and has doubled in volume. Add lemon juice and zest, whisk the batter to incorporate, then add cream and whisk again until the mixture is homogeneous.

Roll the dough between two sheets of greaseproof paper (because it sticks a lot). And fill a pie dish and covered with floured parchment paper (+ buttered paper in places where there is not). Prick with a fork. The white cook at 180 ° C for 15 minutes (5 minutes for me).

The preparation then garnish with lemon, and bake the tart for 30 minutes (15 minutes for me).

Cool. The refrigerate overnight.

Out 1 hour before serving so it is not too cold.
Just before serving, the streak of melted chocolate in a bain-marie.
To streaks I place the melted chocolate into a freezer bag full of holes, and I draw random shapes ...

is a treat, really .

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/ poppy


In the Crisp family, I wish all the new-born: the crunchy pistachio and poppy! The association
pistachio poppy-I had already tested under shaped cake is once again successful!

Crunchy Pistachio / poppy

Ingredients:

- 150 grams of flour (30 gr corn flour - Optional-)
- 80 grams of whole pistachios blanched and roasted in a pan
- 25 grams of powdered pistachios
- 1 / 3 bag of baking powder
- 1 pinch of salt
- 1 egg
- 35 gr margarine
- 100 gr sugar
- 1 tablespoon poppy seeds

Preparation:

Preheat oven to 220 ° C.

Mix flour, pistachio powder, whole pistachios, baking powder, salt, poppy.

other hand, beat the softened margarine, sugar. Add egg. Beat again.

Combine the two mixtures. Shape the dough into a bread flour a little so it does not stick. Submit bread on a baking sheet covered with parchment paper, brown sweet milk, and bake for 15 minutes.

Remove from oven and cool completely.
Cut slices of 1.5 cm wide with a bread knife.

again Let dry in oven at 130 ° C for 30 minutes. Note: I always leave dry out as long, but at a warmer temperature.

These are preserved perfectly crunchy several days or weeks in an airtight container. Enjoy them with coffee or a glass dipped in milk.

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NEWS Malouma

Malouma The disc, "Nour" was nominated for BBC Award for World Music 2008 in the category "Middle East and North Africa". For a sound engineer / producer, be rewarded by the musical community Anglo-Saxon ... is very encouraging and satisfactory.
I just finished recording the next record to CHRISTOPHER MARGUET Sequenza. Beautiful compositions sound classy atmosphere.
I finish for the Japanese the next trio album ERIC Legnini. I hope we can negotiate a vinyl edition.

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Baked apple Starry

It's a dessert so simple, so classic, but I had never realized. I called "Star" because the apple is cut in half horizontally in the middle, and remove the seeds, the core forms a star. This is reminiscent of exotic fruits. It is a way of rediscovering apples, from another angle.

Baked Apple Starry

Ingredients:

- as many apples as there are people
- sugar cane full
-
butter - cinnamon
- vanilla liquid

Préparartion:

Preheat oven to 180 ° C.
Butter a baking dish.
Wash apples, cut them in half, remove seeds. Place the two halves a slice of butter, 1 tsp sugar, a little cinnamon and vanilla. "Collapse" apples, arrange in the dish, and bake for 20-25 minutes until tender.
Serve warm (with a little cheese, small shortbread nut / caramel ...).

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Bites sanded walnut and caramel

You're right to salivate because they bite, largely inspired by this recipe , are absolutely irresistible! Real candy! Nuts are placed on squares of pastry already cooked, and they are covered with a drizzle of honey and caramel with fresh cream, then return and then a drizzle of caramel same, but more cooked (no longer crunchy). We find the taste of honey that blends beautifully with walnuts.

Bites sanded to nuts and caramel

Ingredients:

For the pastry:
- 200 gr flour
- 1 pinch of salt
- 100 gr butter
- 1 small egg
- 25 grams of sugar

For the caramel:
- 100 g sugar + a little water
- 2 heaped teaspoons honey
- 2 teaspoons cream Fresh

- 200 gr walnuts

Preparation:

1. Make pastry by technique here. The spread, cut into squares and bake at 180 ° C.

2. Arrange the walnuts kernels (or small pieces, as we like it! ) On the shortbread.

3. Make the caramel: Cook over medium heat sugar and water in a small saucepan until a light caramel. Add the honey and cream. Put a little fire to the mixture homogenizes. Stop the fire, then with a spoon, remove the caramel and drizzle over each shortbread. Return to heat (gently) if it starts to harden in the pan.

Once all the cookies covered with caramel, it must still remain in the pan (if not, too bad!).
Return So the rest to cook until browned, then remove with a spoon and draw stripes on the cookies.

Let harden. They should be stored in a metal box, and they go very well with cheese and sauces.

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Lasagna with Butternut Squash, pure greed!

Probably my favorite lasagna recipe so far! Butternut squash is a silky smooth! It's a great discovery for me, and I feel that I shall soon do another small tour Satoriz, my supplier bio (As is typically the kind of vegetables that are not found in supermarkets).
I alternated with a layer of ground meat cooked with onions and garlic, a layer of mashed butternut squash sauce, bechamel, and a few chopped hazelnuts, all between the dough layers of lasagna. Simply divine, creamy, very sweet ... Pure joy of the season, really!

Lasagna to butternut squash

Ingredients: 5 people

- 1 butternut squash
- 200 gr minced meat
- 1 onion
- 1 clove garlic
- bechamel
- a handful of chopped hazelnuts
- Gruyere
- Pulp lasagna
-salt, pepper

Preparation:

Preheat oven to 200 ° C.
Cook butternut squash, peeled, deseeded, diced, baked in the microwave until tender. The mash with a fork to get a puree. Season with salt and pepper.

Sauté in a saucepan the onions. Once they are browned, add meat, garlic, crushed. Season with salt and pepper. Cook thoroughly wetting with a little water if necessary.

Make a white sauce (the equivalent of a bowl) to your own recipe.

In a buttered gratin dish, start by filling a very thin layer of bechamel, then line the bottom of lasagne sheets, pour the meat, half the squash puree, a little white sauce, pasta, chopped hazelnuts, remaining squash, a little béchamel sauce, pasta, and top with béchamel.

Bake for 20-30 minutes. Add the cheese halfway.

Cool 10 to 15 minutes before serving, because that would be a shame to burn your tongue!

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Custard

To accompany the chocolate cakes, crème anglaise is really ideal.
not want to scare you, always keep a tub of ice cream in reserve in case it misses, it is never be too careful, it would be a shame to eat a whole cake dry. No, really, the important thing, I would say even the great secret is DO NOT BOIL THE CREAM.
Once you have this need in mind, we know what to expect. I cook over low heat, stirring constantly, and doubt, I remove the pan from the heat, I inspect the texture, temperature, if it smokes or not, with an inquisitive eye, and I decide whether or not to give it to cook for a few seconds depending on its texture: it should coat the back of a spoon. By cons, do not compare to the English industrial cream that you can know, because they add thickeners always that make it more viscous. The "home made" is very different and much better (because made with love (and the constant fear that it misses)!).

Custard

Ingredients: 5 parts to accompany cake

- 50 cup whole milk
- 100 grams of sugar (can be widely reduce the dose)
- 3 egg yolks
- 1 vanilla bean, or the zest of a lemon, an orange, cinnamon, various spices ... it's up to !

Preparation:

Bring the milk to boil in small saucepan with the clove cleft / zest / spices ...
Upon the end, turn off heat and let steep 10 minutes.

In a bowl, beat yolks and sugar until the mixture is creamy.
Pour hot milk over the sugar-egg mixture (removing peel or clove), stirring well with whisk.

Put everything in a saucepan and cook over low heat, whisking constantly, because the cream should never boil. Cream thickens slightly, it is perfect when it coats the back of a spoon.
Remove from heat, pour into serving dish, let cool.
Refrigerate and serve cold.

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Spritzbredle

Winter is approaching, Christmas too. Well, okay, it's still two months but it is never too early to start making small bredle! These cis part of my favorites, they are sanded, to taste almonds and kirsch. Now, when you need to use the almond powder, I crushed myself whole almonds with skin (it's important to keep the skin because it is she who brings the most flavor) is more Economic and much better than the white almond powder.

recipe, I have not changed anything, except use a new socket pro who gives superb performance (although the paste is hard and that ultimately, it was arms sauce!).

SEE THE RECIPE HERE

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Tatin apple / almond pistachio fudge cake

The tarte Tatin is always a pleasure! So when you add ground almonds to the traditional Tatin, it's just irresistible! World not only especially almonds, the skin is the part of the fruit that gives it more flavor.
I did a pastry with almonds, and added ground almonds over the apples before covering paste.
Soft, sanded, still excellent (even better than the classic Tatin)!

Tatin apple / almond

Ingredients:

almond paste shortbread:
- 125 gr flour
- 60 g butter
- 35 gr 'non-blanched almonds, finely ground
- 50 grams of sugar
- 1 / 2 beaten egg
- 1.5 grams of baking powder

Caramel:
- 100 gr sugar
- 10 g butter
- 40 grams of orange juice

- Various types of Apple: Canada, Royal Gala ...
- 35 grams of whole almonds non-blanched, finely ground
- Cinnamon


Preparation:

Make pastry by technical here.

Preheat oven to 180 ° C.
Butter a cake pan or an aluminum material which can then be placed on the gas.

Caramel:
Put sugar, butter, orange juice in a small heavy saucepan. Cook over low heat without moving directly into the mix, but only by moving the handle of the saucepan.
caramel mousse and gently begins to tan.
Remove from heat and pour into buttered pan.

Peel the fruit into large districts, and placed on its back "in the mold. Bridging the gaps with smaller pieces. Sprinkle with cinnamon and ground almonds.

Cover dough before spreading. "Border" apples into the batter falling beyond in the mold. Prick all over with fork.
Bake.
pie baked about 40 minutes. It is cooked when the dough is golden brown. Remove from the oven and let cool.
Then about 45 minutes before serving, reheat the dish on the gas, and once hot, return the tart on a serving dish! It is imperative to warm the pie in this way before turning out so that the caramel has hardened by cooling is liquid.

Serve warm.

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/ poppy / lemon The

is a cake that I was pleasantly surprised by its basis, and successful marriage of pistachio and poppy. The release was certainly a bit disastrous because part of the cake was still clinging to the mold (the next time I put parchment paper, and it'll be much better), but the cake itself is divine: Based very, very fragrant original, but so simple to do!
Finally, shares in some broken plates give it a look casual and very engaging when it is decorated with mango sorbet, whipped cream and a hint of blackberry coulis!
I completely invented the recipe, finding nothing that inspired me on the net. Result: I have carefully, and urge you to try!

pistachio fudge cake / poppy / lemon

Ingredients:

-
2 eggs - 1 pinch of salt
- 120 gr sugar
- 110 gr butter
- 90 gr blanched pistachios
- 30 gr flour
- 1 lemon untreated: his zest chopped, with juice
- 1 tablespoon seeds Poppy
- 1 / 3 bag of baking powder

Preparation:

Preheat oven to 180 ° C.

Toast the nuts in a nonstick skillet. Once they give off a sweet smell of pistachios, stop the fire, then mix them finely.

Toast poppy seeds in a nonstick skillet.

Whisk egg whites until stiff with salt.

Melt the butter in the microwave.
Beat butter, sugar, egg yolks, add the powdered pistachios, lemon juice and zest, flour and baking powder, poppy. Mix well.

Gradually add the egg whites until stiff, stirring gently with a spatula.

Butter a round pan, cover bottom of a round of parchment paper. Pour in batter.
Bake for about 25 minutes.

Cool and unmold.

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ANALOG / DIGITAL RECORDING OF THE PEACE GROUP

My recent experiences have confirmed that my mix on analog tape NAGRA 4S "38 cm / s nagramaster" was more than convincing (nagramaster: a premature specific Nagra with among other 75 Db SNR at arrival). After some experience, I believe I have found a way to keep the analog qualities final CD. Obviously, I regret that the SACD format is not able to prevail, it would have been the perfect !
I got a small stock of Quantegy GP 9 analog tape, so I can see ahead and propose a close collaboration between digital and analog domains

A very good news very soon about the disc of the trio of Stephane Kerecky "focus Dance ", released on Zig Zag (distribution Harmonia Mundi) which I mixed and mastered.

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Breton buttered biscuits!


very friable sandy texture, a special basis in the mouth, a taste of butter and fresh eggs that remind me my holiday in Britain. .. An happiness enjoyed with a compote, as so aptly Mély , in whom I picked the recipe. Perfect to use your egg yolks, and for you récomforter a bit when it's cold outside!

Go to Meli blog for the recipe.
For my part, I divided the proportions, that I put 2 egg yolks and got 4 large biscuits.

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JOSEPH BOWIE

I co-produced with Sequenza and Hervé Krieff the next group disk Joseph Bowie, the former boss of the now legendary group Defunkt. We recorded live the basics: drums, bass and guitars. The horn section (trombone / trumpet) and voice rere. The drum parts were performed by Felix Sabaleco: impressive.
I find myself with about 70 tracks of which approximately 16 of vocal, but it's gonna be hot ... good. We try to find a production in the U.S. before mixing.
You will be informed of the progress.

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I finished mixing the upcoming CD by Raphael Imbert. Produced by Zig Zag label and recorded by Frank Jaffré a church in Marseilles, it was hard work (the reverb of the church) and exciting. After several tries, I ended up mixing on my Nagra 4S (analog). What happiness! For mastering, I succeeded after a few comparative qualities to keep analog on the final CD. So much for technology. The project is bold and beautiful, simply. Meeting between Bach and Coltrane, it offers a live instrumentation or saxophones and bass clarinet, church organ, string quartet, bass, drums and percussion and vocal parts (among other things Gerard Lesne). The disc was released in January, so patience.

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Cream Chiboust flood

A frothy cream composed of a mixture of custard and egg whites. Excellent in desserts!

Ingredients:

-
2 eggs - 1 / 2 white
egg - 30 g sugar
- 10 gr cornstarch
- 15 cl of milk
- 1 sheet gelatin
- chopped zest of one lemon untreated (or worth beans, spices, etc. ...)

Preparation:

Soften gelatin in a dish of cold water.

Boil milk + zest. Stop the fire when boiling.
Whisk the yolks with half the sugar and cornstarch. Pour the milk
still very hot on the yellow, stir. Return to saucepan over low heat, a whisk and stir constantly until the cream thickens well (as a pastry cream, actually). Book.

Beat the egg whites until stiff, the "shake" with the remaining sugar.

Stir custard is still hot drained gelatin and 1 / 5 of white to soften it. Stir in remaining whites gently with a spatula.

Use immediately, and to take at least 3 hours in refrigerator.

careful, this cream can be kept for only 24 hours!

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Chiboust Lemon Dessert

For the anniversary of my father, I realized this sumptuous desserts, delicious, and mostly succeeds, which is not always obvious when one tries revenues for the first time! He wanted something sparkling, combining lemon and chocolate. So I decided to get into a cream Chiboust raw, with gelatine, coupled with a chocolate mousse from Pierre Hermé. I had already made a baked cream Chiboust here and there , and this cream Air pastry had particularly liked. It was the test flood. Verdict: this is equally excellent, and it lends itself perfectly to this kind of cake!
then not easy to find a recipe for chocolate mousse that gives a result air, not too compact. This is not bad, but not very airy. Maybe he would have been whipping the cream? To think again.

The bottom is made of a hazelnut biscuit Mona Lisa. Based very, very perfect! Next time I would do more cookie, and it will replace the cookies spoon around the cake, and inside, among mosses.

The result is very satisfying, although I should have put more lemon zest into the cream for a taste more present.

Chiboust lemon and chocolate

Ingredients: a cake for 22 cm diameter (5 to 6 people)


Mona Lisa Cookies (recipe Pierre Hermé): to the bottom of the cake diameter 20 cm.
Doubling proportions if we want to replace the biscuits by biscuits.

- 10 gr flour
- 7 grams of butter
- 33 grams of powdered roasted hazelnuts
- 33 gr icing sugar
- 1 whole egg
- 1 egg white
- 5 grams of granulated sugar


Chocolate Mousse:

- 120 grams of dark chocolate 70% cocoa
- 1 tablespoon milk
- 6.6 cl of cream
- 15 g butter
- 2 eggs
- 10 grams of sugar


Chiboust Cream Lemon:

- 2 eggs
- 1 / 2 egg white
- 30 grams of sugar
- 10 gr cornstarch
- 15 cl of milk
- 1 sheet gelatin
- chopped zest of one lemon untreated

Also:

- 24 biscuits
- a bit of grenadine syrup + water to soak

- whipped
- Cocoa powder unsweetened
- chocolate chips to decorate


Preparation:

=> EVE:

Make the biscuit Mona Lisa:

Preheat oven to 180 ° C.

Melt butter.
Mix the hazelnuts and sugar. Add whole egg and beat with mixer quickly until the dough becomes light and doubled in volume.
Add melted butter gradually.
Fit egg whites until stiff, the "squeeze" as a meringue with 5 grams of sugar. Incorporate 1 / 4 the dough to soften it, then the rest gently.
Pour into a buttered pan, diameter 20 cm.
Bake about 10 minutes watching.

If you doubled the proportions to replace biscuits, you will cook half of the dough as a rectangle (in a loaf pan for example) or square, which is then cut.

Once cool, unmold onto serving plate, surround with a circle and place around either the biscuits lightly soaked halved grenadine, or cut the remaining dough carefully.

Make Chocolate Mousse:

Chop chocolate.
Boil cream + milk.
Pour over the chocolate. It will melt. Stir gently and add the butter cubes.
Beat the egg whites until stiff, the "shake" with sugar. Once mounted, add the yolks and whisk some way to incorporate them.
Stir 1 / 5 of choclate eggs to soften. Then the rest gently lifting with a spatula.

Pour into a circle on the cookie.
(Then we just put some biscuits or cookies left Mona Lisa on the foam, to separate the two).
Refrigerate overnight.

=> THE NEXT DAY, 5 hours before serving: Make

cream Chiboust:

Soften gelatin in a dish of cold water.

Boil milk + zest. Stop the fire when boiling.
Whisk the yolks with half the sugar and cornstarch.
Pour the still hot milk over yolks, stir. Return to saucepan over low heat, stirring constantly with a whisk until the cream thickens well (as a pastry cream, actually). Book.

Beat the egg whites, the "shake" with the remaining sugar.

Stir the custard is still hot the drained gelatine and 1 / 5 of white to soften it. Stir in remaining whites gently with a spatula.

Pour into the circle. Refrigerate for three hours minimum.

Just before serving, sprinkle with cocoa powder, chips ... Surround with whipped cream.
I even served it all with some poached pears. Sublime!

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exquisite chocolate mousse Turron Jijona



A mousse Turron to fall between two sponge cakes, and a crunchy caramel decoration crushed ... Poached pears with some ... Simply exquisite!

I do not really have time to put all the details of the recipe in its entirety yet, so I see refers to the different recipes.

Entrement exquisite mousse Turron Jijona

Ingredients: for 5-6 people (a cake of diameter 20 cm)

- 1 sponge cake made with two eggs (recipe here )

Mousse Turron:
- 110 gr Turron Jijona
- 230 grams of liquid whipping cream
- 1 egg
- 1 sheet gelatin (1.5 for a little more firmness, but it is not necessary either)

Ganache:
- 50 gr cream
- 50 gr white chocolate

- caramel crunch recipe here according , crushed with a roller.

- 5 or 6 pears poached by recipe here.


Preparation:

The day before, and cut the cake in half horizontally.

Make mousse:
Soften gelatin in cold water.
Fit the cream according technique here.
Crush block Turron for crumbs.
Whisk the whole egg beater in a double boiler until frothy and warm. Y to add the drained gelatine, beat little to melt.
Add egg and Turron whipped cream by beating a little, just for good mélangerle all.

Place 1 / 2 sponge cake on a serving platter, surround with a circle pin. Pour the mousse, the level and place the second sponge on it. Refrigerate.

The next day, according to the ganache technique here , pour over the cake, smooth, cool hand.

crushed toffee Crumble over cake. Refrigerate for 2 hours.

Finally, garnish with two or three poached pears, and serve others to share.

Enjoy, because-as ... MMHH is extra, perfect, unforgettable!

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My pastry at The Apple Pie HQNG

, inspired by the tart dough salt to taste and high nutritional quality of this blog, I decided to create my own Ingredients available with on board: cornmeal, seeds varied Espelette pepper, thyme ...
The advantage of this dough recipe is that 1 / It is light and "healthy" because there is no butter and you can use wholemeal flours, seeds also provide a lot of good things, and 2 / It is crisp and very fragrant, I would even say it an explosion of flavors in the mouth!
Use for all your pies, without moderation! (Me, I garnished the pie with mashed carrots and goat cheese ... super-soft contrast nuts!)

Pastry with high nutritional quality and taste

Ingredients :

- 180 grams of flour. Example: 90 grams of wheat flour and 90 grams of corn meal, flour or various comprehensive choice).
- 3 tablespoons mixed seeds (sesame, poppy, flax ...)
- 1 / 2 teaspoons salt
- a little chili powder Espelette
- thyme, cut into small pieces
- 3 tablespoons olive oil
- a little water to make a ball with the dough

Preparation:

Combine flour, seeds, salt, pepper, thyme.
Add oil and water farçon to form a ball.
Let stand 30 minutes before using.