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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!

HAPPY BIRTHDAY DAD!

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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!