Raspberry Tiramisu

We have a tone of raspberries growing in our garden, I think raspberries go so well with tiramisu. It is a real variation of the classic tiramisu but I love it !

 

Ingredients for 4:

• 2 1/2 cups fresh or frozen raspberries
• 8 oz (250g) mascarpone cheese
• 3 eggs
• 1/2 cup sugar
• 10 speculos or 10 lady fingers
• 1 zest of lime

Method:

1 . Separate the egg white from the yolk and set aside in 2 different bowls.

2 . Mix the egg yolks and sugar together until they become pale yellow and add the mascarpone cheese.

3 . In the other bowl, beat the egg white until stiff peaks form. Carefully fold into the mascarpone cheese mixture.

4 . Using a mixer, mix the speculos or lady fingers until you get big chunk.

5 . Place a layer of speculos/ladyfingers in the bottom of your serving glasses. Add a layer of raspberries and a layer of mascarpone cheese mixture. Finish with some speculos/ladyfingers and one raspberry on top of the mascarpone mixture.

6 . Add some lime zest on top and refrigerate for a least a hour.

Apple Cherry Pie ~ French Mother’s Day

❤ Today is French Mother’s Day aka “La fête des mamans”. Also, when fresh fruit are in season there is nothing like making your own pie filling. So here is a yummy recipe with cherries from my garden and ‘I heart U’ pie crust. Sending love to all the mummies up there ! ❤

 

Ingredients:

• 1lb cherries, pitted
• 2 apples, pilled, cored and cut into fairly small pieces
• 3 tablespoons sugar
• 1 egg wash (to brush the crust)
• 2 pie dough*

Utensils: 

• parchment paper
• 9-inch dish pie plate
• cookie cutter in heart shape

For a homemade dough:

• 3 1/4 cup all purpose flour
• 1 + 3/4 sticks of butter, softened
• 13 tablespoons water
• 1 pinch of salt

Method:

1 . For the dough:  Combine flour and salt in a medium bowl. Cut in the softened butter with your pastry blender (or fork if you don’t have one) until mixture looks like crumbs. Stir in enough water just until flour is moistened. Divide the dough in half and shape each into two balls. Wrap each in plastic food wrap and refrigerate for at least 25 minutes.

2 . In a medium bowl, combine the sugar, apples and cherries and  gently toss until well coated.

3 . Preheat oven to 400F. Place parchment paper at the bottom of your 9-inch deep dish pie.

 

4 . Roll out one disk of dough on lightly floured surface into 12-inch circle. Place dough into  9-inch deep dish pie plate and refrigerate.

5 . Once the second crust is rolled out on a floured surface, lightly pressed with an inverted pie plate (of about the same size) onto its surface to see where the edges of the crust are going to be.

6 . Then, cut out alternating rows of hearts with the cookie cutter. Make sure to save the cut-out heart pieces. They will be going along the edge of the crust.

7 . Take the first crust out of the refrigerator. Add the filling of apples and cherries.

8 . Lift the second crust pie and slide it off the top. You can gently pick it up and readjust. Line the heart around the edge, and brush the whole surface with the egg wash.

9 . Bake for 45 minutes. Cool pie at least 20 minutes before serving

Pin it !

Gluten Free Brownie

This Gluten Free Brownie is one of the best chocolate brownie ever. It’s fluffy, rich in chocolate, crispy with walnuts and gluten free. One thing though and that is do make sure that you use the best quality chocolate you can find. Enjoy xx

Ingredients:

• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 cup semi sweet chocolate chips
• 1/3 cup corn starch or rice flour
• 1 1/4 cup almond meal
• 1 teaspoon vanilla extract
• 3/4 cup walnuts

Methods:

1 . Preheat oven to 400 °F.

2 . Melt chocolate chips and butter in a double boiler*.

3 . In a bowl, mix together the sugar, flour, almond meal, vanilla extract and eggs.

4 . Slowly add the chocolate mixture into the bowl and mix again. Add the walnuts.

5 . Cover a 9*9″ brownie pan with parchment paper and pour the brownie mixture.

6 . Bake for 20 minutes. (Don’t over cook it, it will lose its fluffiness). Let it cool for 15 minutes before serving.

* Double boiler technique: 

Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl. Add the chopped chocolate and butter to the bowl and stir occasionally with a spatula until smooth and melted.

Classic French Macarons

Today’s recipe is probably the most difficult recipe you will see on the blog but I had to share. I’m not sure if it’s the rainbow of color, the infinite list of possible flavors or the adorable two-bite size but I never have enough of those classic french macarons.

It is definitely not the easiest pastry to make but with the good recipe and some patience you will do great, believe me !

Ready for the challenge?

Ingredients:

Meringue:

• 80g (40gx2) egg white, at room temperature
• 20g white sugar
• 1 pinch of salt

For the sirup:

• 100g sugar
• 35g water

Mix of Almond Meal:

• 100g almond meal
• 100g powdered sugar
• food coloring of your choice

* I recommend using grams and only grams for this recipe. You will need to be really precise and so it is best to use an electronic scale.

Utensils:

• 2 baking sheets
• parchment paper
• template for macarons, here
• cooking thermometer
• electronic scale
• mesh shieve

Method:

1 . Separate the egg whites: Weigh 40g egg whites 2 times and store them in the kitchen at room temperature in 2 small containers covered with plastic wrap.

2 . Prepare the almond meal mixture: grind almond meal with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture through a mesh sieve. This step is very important because it will define the smooth look of your macaron shells. Set aside.

3 . Preheat the oven to 290ºF and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.

4 . Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.

5 . Meanwhile, prepare the syrup. In a small pan, add 100g sugar and 35g water. Stir a little before turning to heat on over medium heat and immerse the cooking thermometer in it. Wait until the syrup increases temperature up to 230°F.

6 . When the syrup is at temperature, slow down the bowl mixer and slowly incorporate the boiling syrup by slowly pouring it on the edges of the bowl.  Continue to beat the egg white mixture for 10 minutes to let it cool.

7 . Add the last 40g egg white into the almond meal mixture and the food coloring of your choice.

8 . Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.

9 . When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, scrape batter from the sides to the center. You will need to repeat this until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula making like a « ribbon »

10 . Pour batter into a pastry bag fitted with a 0.4-inch tip. On your prepared baking sheets, pipe out 1-inch rounds in the circles.

*You can place a macaron template under your parchment paper to help you make regular macarons. You can find my template here.

11 . Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 20 minutes.

12 . Bake for 13 minutes and then remove them from the oven, and let it cool. When fully cooled, assemble the macarons with your choice of filling. For those ones I chose strawberry jam !

Upside down Apple Pie

Another Apple pie recipe!  This french classic is infused with caramel in every bite. Made with caramelized apples and baked upside down in a bed of caramel it is by far one of my favorite. If like me you also like apple pie you can also go check out my Yogurt Apple Cake and Gluten Free Apple Pie recipe ! 🙂

Ingredients:

• 6 apples peeled and thinly sliced ( pink lady or ganny smith)
• 1/2 cup butter
• 1 teaspoon of sea salt
• 1/2 cup sugar
• 1 dough for pie crust

1 . Melt butter in a 10 inch spring form pan over medium to medium high heat.

2 . Add 1 cup sugar and cook, stirring constantly, for 2 minutes or until sugar is melted and begins to turn golden brown. Remove from heat.

3 .  Nicely arrange apples around this edge of pan. Then, fill the middle with the remaining apples slices. Add a second layer of apple ( this second layer does not need to be pretty since you won’t see it after flipping the pie).

4 . At this point, the caramel might look like it’s hardened but that’s OKAY, it will loosen up as the cooking and baking proceed. Cover the pan with foil, put the pan back on heat and cook apple for 5 to 10 minutes, until apples have softened.

5 . Preheat oven to 400F. Remove pan from the heat and cover immediately with the pie dough (be careful not to burn yourself). Roll the edges of the dough against the edges of the pan. With the tip of a knife, drill a small hole in the center of the dough to allow the steam to escape.

5 . Bake for 40 minutes until the crust is golden. Let it cool for 10-15 minutes and then flip it. Scrape out any apples or caramel that might’ve stuck to skillet, and put them back into place on the tart. Don’t wait much longer or the caramel will stick to the pan.

Add some vanilla ice cream over that and you’ll be heaven.

Homemade Bagels

Hey Guys,

I just came back to the States more precisely in Cleveland, Ohio for 2 weeks to visit some friends. I spend 4 years of my life there and so I got the chance to discover a bit of the american culture as well as their food. As soon as I got there I fell in love with bagels which could sounds weird since bagels are so common in the States. But in France bagels weren’t so popular at the time and I just love how we could eat them savory or sweet. So here is my bagel recipe, you can add any topping to this base. I personally love sesame seeds, cinnamon.crunch, asiago cheese or everything bagels.

I opted for oats and plain bagel this time and they were delicious !

Ingredients for 12 medium size bagels:

• 4 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 3 tablespoons of sugar
• 1 1/4 cups lukewarm water
• 2 tablespoons butter
• 1 egg
• 1 tablespoon milk

Toppings: You can add pretty much whatever you like but here are some suggestions:

• sesame seeds
• poppy seeds
• onion flakes
• asiago cheese
• cinnamon sugar (2 tablespoons of sugar for 1 tablespoon of cinnamon)

Method:

1 . Combine flour, sugar, salt, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook and slowly add the butter, and lukewarm water. Keep mixing until well-developed for about 10 minutes. The dough should be elastic and stretchable.

2 . Preheat your oven on the lowest temperature and turn it off. Transfer the dough to a lightly oiled bowl, cover it with a kitchen towel, and place it in your oven.* Let rise for 2 hours, the dough should double size.

*this step is important as it will help the dough to rise. Although, make sure it isn’t too hot.

3 . Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 12 pieces.

4 . Now, take a dough ball, and press it gently against the counter-top moving your hand and the ball in a circular motion until a perfect dough ball forms and repeat with the other dough pieces. Let the bagels rest for 15 minutes.

5 . Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on parchment paper. Repeat the same step with the remaining dough and allow to rest for 10 minutes. Meanwhile, preheat your oven to 400ºF.

6 . Bring a large pot of water to a boil. Boil the bagels, until they rise to the surface of the pot, about 1 minute per side. Place them on the same parchment paper.

7 . Whisk the egg and add the tablespoon milk. Brush the bagels with this mixture and add the topping of your choice.

8 . Bake for 20 minutes, until golden brown and cool on a wire rack. It’s ready !!!!

 

Blueberry Streusel Muffins

This muffins are fluffy, crispy and full of yummy blueberry. The crunchy cinnamon streusel on top makes them even tastier.

Ingredients for 12 muffins:

• 2 1/2 cups all purpose flour
• 2 tablespoons baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 cup blueberries

For the streusel topping

• ¼ cup sugar
• 1 tbsp all-purpose flour
• 2 tsp unsalted butter, melted
• 1/2 teaspoon ground cinnamon

Method:

1 . Preheat oven to 400F and grease a 12 cup muffin baking pan.

2 . In a medium ball, whisk the melted butter with the sugar until it turns light yellow. Add the eggs, mix, then add the milk and vanilla, mix again.

3 . Slowly add the flour, baking powder and salt together. Set aside.

4 . Fold in the blueberries until just incorporated.

5 . Prepare the streusel topping: mix all the ingredients together in a small bowl.

6 . Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 400F. Reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Grocery Suggestion List:

• OvenStuff Nonstick 6 Cup Jumbo Muffin Pan

 

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Salted Caramel Chocolate Pie

Hey Guys !

This salted caramel & chocolate pie is absolutely amazing. A buttery almond crust, gooey salted caramel and chocolate ganache, all garnished with walnuts. Don’t be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.

Ingredients for 6 mini pies:

For the crust: 

• 1/4 cup butter
• 1 pinch of salt
• 1/3 cup powder sugar
• 1 egg
• 2 tbsp almond flour
• 1 cup (1/2 + 1/2) all purpose flour

Caramel:

• 1/2 cup sugar
• 3 tbsp butter
• 1/4 cup milk
• 1 tbsp sea salt

Chocolate Ganache:

• 1/2 cup milk
• 4 oz bittersweet chocolate, chopped

Method:

1 . Prepare the almond crust. In a large bowl mix butter, salt, sugar powder, almond flour, egg , and 1/2 cup of all purpose flour with a fork or a pastry processor When it is mixed well, add the last 1/2 cup of flour.

2 . Wrap it with plastic, knead slowly to form a disc and refrigerate for 15-20 minutes.

3 . On a floured surface, roll the dough and cut out circles 1/2 inches larger than your mini tart pan. Lift up the rolled dough and place it in your greased mini tart pan.

4 . Preheat oven to 350 F. Prick the dough with a fork, and bake for 15 minutes.

5 . Prepare the caramel.  Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. It will bubble a little bit.

6 . Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the crust. Refrigerate for 1 hour.

7 . Prepare the chocolate ganache. Heat the milk in a small saucepan. When the milk just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

8. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with chopped walnut.

 

 

It’s Mardi Gras ~ Oreillettes, a traditional french pastry

Hey Guys, it’s Mardi Gras ! A traditional way to celebrate Mardi Gras (besides the famous carnaval)  is to to eat “Oreillettes“. It is a traditional pastry from the south of France with a sweet orange flower taste. Hope you will enjoy !

Ingredients:

• 4 eggs
• 1/2 cup of sugar
• 1/2 cup of orange blossom water
• 1/2 cup of canola oil
• 3 tablespoons of baking powder
• 4 cups flour
• 1 pinch of salt
• 1 quart vegetable oil for frying

Methods:

1 . In a large bowl, mix together the sugar, salt, eggs, orange blossom, baking powder and canola oil. Slowly add the flour into the mixture.

2 . Mix until you have a firm rough dough.

3 . Roll out the dough (on a flat, floured surface) as thinly as possible (about 2 mm) in a somewhat rectangular shape. This should be fairly easy as the dough should be elastic and moist.

4 . Cut out stripes about 1 1/2″ to 2″ wide. Divide the stripes into smaller rectangles, approximately 4″ long and with a knife, make a 1 1/2″ long slit in the center of each rectangle, lengthwise.

5 . Heat the oil in a frying pan (oil should be about 1″ or 1 1/2″ deep) until boiling hot. Place a few of your small rectangle of dough in it, making sure they don’t touch each other. Flip once, after only a few seconds, then wait a few seconds longer.

6 . Take out as soon as the oreillettes have a nice golden color. Drain on paper towels placed in a plate.

7 . Once all the oreillettes are cooked, sprinkle with powdered sugar.

 

 

Yogurt Apple Cake

Hi Guys ! Happy Monday !

Today’s recipe is an unbelievably moist cake that’s loaded with chunks of apples. Once you eat your first slice, you’ll be begging for more! It’s a big cake that’s really easy to make. Full of fresh apples, vanilla extract and yogurt for the moisture, it is a fabulous fall/winter dessert.

Ingredients:

• 1 cup greek yogurt
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 eggs
• 2 tablespoons vanilla extract
• 2 cups flour
• 3 tablespoons baking powder
• 1/4 cup canola oil
• 3 apples* (peeled, quartered, diced)
• 1 apple* (peeled, quartered, sliced for the top of the cake)

*I used pink lady apples for this recipe but you can use any other types of apple.

Method: 

1 . Preheat oven to 360F. Grease and line base and sides of a 20cm round cake pan.

2 . In a large bowl, add the greek yogurt, the sugar, the eggs and the vanilla extract.

3 . Gently fold in the flour, the baking powder and canola oil.

4 . Add the 3 apples at the bottom of the pan and then add the mixture on top of it.

5 . Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.