Categories
Mirror Glaze Tartelettes

Lemon Mirror Glaze Tartelettes


Ingredients

  • Pâte Sucrée/ Sweet Dough
  • 125 g soft butter, soft

  • 100 g powdered sugar, sieved

  • 50 g eggs, room temperature

  • 250 g flour, sieved

  • 3 g salt

Directions

  • Mix softened butter and powdered sugar in a bowl until combined.
  • Gradually add the eggs and mix. Make sure that your eggs and butter are the same temperature.
  • Add flour and salt and knead until smooth.
  • Wrap in plastic foil and rest in the fridge overnight. (The thinner the dough the faster it cools and the faster it gets warm and soft)
  • Roll out the cooled dough to 3 mm and cut 4 circles with your tartelette ring forms.
  • For the “walls” cut out some stripes and press them inside the tartelette rings.
  • Prick the dough lightly with a fork to prevent bubbles.
  • Cool for 30 minutes and then bake in the oven at 175 °C for 10-15 minutes.
  • Let them cool completely. Make sure they don’t get brown.
  • You can freeze the leftover sweet dough for up to 2 months.

Ingredients

  • Matcha Sponge Cake
  • 100 g egg, room temperature

  • 70 g sugar

  • 63 g flour, sifted

  • 7g matcha powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and matcha powder and stir it gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger: If the imprint of the finger remains, it is still not good.
    When the imprinted area comes up again, it is good.

Ingredients

  • Ruby chocolate sponge cake
  • 100 g egg, room temperature

  • 70 g sugar

  • 70 g flour, sifted

  • 14 g ruby chocolate

  • x red food coloring

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled. Fold in the melted ruby chocolate and food colouring.
  • Add the sifted flour and fold it gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Tips:
    To check if the sponge cake is done, press in with your finger:
    If the imprint of the finger remains, it is still not good.
    When the imprinted area comes up again, it is good.

Ingredients

  • Lemon Insert
  • 90 g lemon juice

  • 40 g water

  • 25 g sugar

  • 4 g agar-agar

  • 3 g peppermint, chopped

  • 20 g lemon, filleted, diced (only add them if you like it a little sour)

Directions

  • Warm the water and lemon juice.
  • Mix and add sugar and agar-agar.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water. Place in fridge.
  • Finely chop the peppermint.
  • Fillet the lemon and dice finely.
  • Blend the cooled lemon-agar-agar mixture with an immersion blender, add peppermint and lemon cubes and fill in small round silicone molds.
  • Freeze them for about 4 hours or overnight.

Ingredients

  • Lemon Ganache Montée
  • 120 g heavy cream (1)

  • 2 g gelatin

  • 70 g white couverture

  • 120 g heavy cream (2)

  • 30 g lemon juice

Directions

  • Soak gelatin in water until it’s soft. (about 10 minutes)
  • Bring heavy cream (1) to a boil, add white couverture and gelatin and mix it. 
  • Add heavy cream (2) and lemon juice and mix it well with immersion blender.
  • Cover with plastic foil and leave it in the fridge to cool for 10 hours.
  • Whip lemon ganache monté in to soft peaks, fill it in a hemisphere mold half way through, add the lemon insert and fill it up completely with lemon ganache monté.
  • Freeze for 4 hours.

Ingredients

  • Dark Ganache Montée
  • 68 g heavy cream (1)

  • 15 g corn syrup, hot

  • 20 g honey

  • 90 g dark couverture, melted

  • 68 g heavy cream, cold (2)

Directions

  • Bring heavy cream (1), corn syrup and honey to a boil, add melted couverture and mix it with an immersion blender.
  • Add remaining heavy cream, blend well and refrigerate overnight.

Ingredients

  • White Couverture Coat 
  • 150 g cocoa butter

  • 150 g white chocolate couverture

Directions

  • Melt cocoa butter and white couverture seperately over a water bath.
  • Mix them together.

Ingredients

  • Mirror Glaze
  •  100 g water

  •  200 g sugar

  •  200 g corn syrup

  •  130 g condensed milk

  •  2 g vanilla paste

  •  14 g gelatin sheets

  •  220 g white couverture

  •  x food coloring

Directions

  • Soak gelatin sheets in cold water for about 10 minutes.
  • Cook water, sugar and corn syrup to 103°C add gelatin, condensed milk, vanilla paste and mix everything together.
  • Pour over white couverture, let it sit so it can melt and blend with an immersion blender.  (try not to add too much air.
  • Pass through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.

Layers

  • Cut out the matcha sponge cake and the ruby chocolate sponge cake with the tartelette rings.
  • Place matcha sponge cake inside the tartelette.
  • Whip the dark ganache montée to soft peaks.
  • Add a little dark ganache monté and press the ruby chocolate sponge cake on it.
  • Fill the tartelette up with dark ganache monté and spread it evenly with a spatula and place it in the fridge until you need it.
  • Unmold the frozen hemispheres, stick a bamboo skewer in each of them and freeze them again for about 30 minutes.
  • Warm up white couverture coating glaze to 45°C.
  • Warm up mirror glaze to 30-32°C and keep it warm.
  • Immerse a frozen hemispheres carefully into the white chocolate coating glaze first. (do it one by one keeping remaining the other ones in the freezer)
  • Once set, immerse the half circle into the white chocolate mirror glaze.
  • Remove the skewers and use a palette knife to place them on the tartelette. 
  • Place the finished tartelettes in the refrigerator a few hours to thaw completely before serving.
  • Decorate with raspberries filled with raspberry jam, gold and peppermint. I served it with a raspberry coulis and cantaloupe sorbet. I placed the sorbet on some leftover matcha sponge cake that I dried in the oven at 100 °C.
  • Add chopped pistachios around the tartelette and you’re done!

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Categories
Tartelettes

Fancy Fruit Tartelettes


Ingredients

  • Pâté Sucrée/ Sweet Dough
  • 125 g butter, soft

  • 100 g powdered sugar, sieved

  • 3 g salt

  • 50 g eggs, room temperature

  • 250 g  flour, sieved

Directions

  • Mix softened butter and powdered sugar in a bowl until combined.
  • Gradually add the eggs and mix. Make sure that your eggs and butter are the same temperature.
  • Add flour and salt and knead until smooth.
  • Wrap in plastic foil and rest in the fridge overnight. (the thinner the dough the faster it cools and the faster it gets warm and soft.)
  • Roll out the cooled dough to 3 mm and cut 4 circles with your tartelette ring forms.
  • For the “walls” cut out some stripes and press them inside around the tartelette rings.
  • Prick the dough lightly with a fork to prevent bubbles.
  • Cool for 30 minutes and then bake in the oven at 175°C for 10-15 minutes.
  • Let them cool completely. Make sure they don’t get brown.
  • You can freeze the leftover sweet dough for up to 2 months.

Ingredients

  • Lemon insert
  • 60 g lemon juice

  • 26g water

  • 20g sugar

  • 1 g agar-agar

  • 6 g peppermint, chopped

Directions

  • Finely chop the peppermint.
  • Heat water and lemon juice.
  • Add sugar and agar-agar and mix.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water.
  • Mix the cooled lemon-agar-agar mixture briefly with an immersion blender, add peppermint.
  • Pour it in a piping bag and leave it in the fridge until you need it.

Ingredients

  • Cherry Ganache Montée
  • 35 g cherry puree

  • 3 g lemon juice

  • 132 g heavy cream

  • 32 g white couverture

  • 2 g gelatin

  • x vanilla          

Directions

  • Let the gelatin soak in cold water for about 10-15 minutes.
  • Melt the white couverture over a water bath. (Or in a microwave)
  • Heat up heavy cream with vanilla and cherry puree. (Does not have to boil)
  • Add into the melted couverture.
  • Add the gelatin and lemon juice and mix with an immersion blender.
  • Cover with plastic foil and leave in the fridge to cool for 10 hours.

Ingredients

  • Blueberry Ganache Montée
  • 40 g blueberry puree

  • 3 g lemon juice

  • 145 g heavy cream

  • x vanilla

  • 35 g white couverture

  • 3 g gelatin          

Directions

  • Blend blueberries in a food processor and pass through a sieve.
  • Let the gelatin soak in cold water for about 10-15 minutes.
  • Melt the couverture over a water bath. (Or in the microwave)
  • Heat up heavy cream with vanilla paste and blueberry puree. (Does not have to boil)
  • Pour it into the melted couverture.
  • Add the gelatin, lemon and mix with an immersion blender.
  • Cover with plastic foil and leave to cool for 10 hours.
  • Whip blueberry ganache montée to soft peaks.
  • Fill blueberry ganache monté into a piping bag and fill half way through into silicon ball molds.
  • Pour in a little of the lemon insert and fill up with the blueberry ganache montée and freeze for at least 4 hours.

Ingredients

  • Brownies
  • 12 g white flour

  • 9 g cocoa powder

  • 27 g butter

  • 22 g couverture, dark

  • 38 g white sugar

  • 10 g brown sugar

  • 30g eggs

  • x vanilla paste

  • x salt

Directions

  • Sift flour and cocoa powder together.
  • Melt butter.
  • Pour hot butter over couverture, mix it after two minutes until it’s well combined.
  • Beat eggs, sugar and salt together in a bowl for five minutes until it’s light and airy.
  • Add the couverture and mix it until it’s well combined.
  • Add the flour and cocoa mixture carefully.
  • Pour into a baking tray lined with baking paper.
  • Bake at 180 degrees for approx. 30 minutes.
  • With your tartelette rings cut out 3 pieces.
  • Cut lengthwise.

Ingredients

  • Whipped vanilla cream

  • 100 g heavy cream

  • x vanilla 

Directions

  • Whip up heavy cream with vanilla.
  • Pour it inot a piping bag.

Ingredients

  • Apricot Swiss Meringue Butter Cream
  • 60 g egg whites

  • 88 g sugar

  • 125 g butter, soft

  • 30 g apricot puree

  • x orange food coloring

Directions

  • Heat up egg whites with sugar over a water bath until sugar has dissolved.
  • Beat egg whites until stiff peaks.
  • Gradually add the soft butter to the egg white mixture and beat for about 5 minutes until foamy.
  • Add the apricot puree to the butter cream.

Ingredients

  • Coral tuiles
  • 20 g water

  • 3 g flour

  • 2g oil

  • x violet food coloring

Directions

  • Mix all the ingredients and fry in a very hot pan with enough oil until it does not splash out of the pan.
  • Remove with a spatula and place it on a paper towel.

Layers 

  • Spread the tartelettes thinly with melted couverture. (To prevent the sugar dough from softening because of the ganache monté)
  • Fill in some cherry ganache montée with a piping bag with a round tip into the tartelettes.
  • Place your brownie inside.
  • Fill in vanilla whipped cream.
  • Fill it up with cherry ganache monte.
  • Place your frozen blueberry ganache monteé on top of the tartelette.
  • Pour apricot butter cream into a piping bag and pipe some dots onto the tartelettes.
  • Garnsh with some pepermint leaves, gold, apricots, chocolate decorations and coral tuiles.
Categories
Cakes Entremets Mirror Glaze

Apple Shaped Dessert on Crumble (Mirror Glaze)


Ingredients

  • Lemon Insert
    (x = use as much as you want)
  • 90g lemon juice

  • 39g water

  • 30g sugar

  • 6g agar-agar

  • 9 g peppermint, chopped

Directions

  • Finely chop the peppermint.
  • Warm water and lemon juice in a pan.
  • Mix sugar and agar-agar and add it to the water-sugar mixture.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water a little bit, add peppermint and pour it in a piping bag with a round shaped tip.
  • Pour it in small round silicon molds and freeze for 4 hours.

Ingredients

  • Lemon Sponge Cake
  • 100g whole egg

  • 70g sugar

  • 70g flour, sifted

  • x lemon juice

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Gently and slow fold in the sifted flour and lemon juice.
  • Bake for about 20 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger:
    If you can see the imprint of your finger, it is not done yet.
    When the imprinted area comes up again, it is done.

Ingredients

  • Cinnamon biscuit
  • 100 g whole egg

  • 70 g sugar

  • 70 g flour, sifted

  • x cinnamon

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Gently and slow fold in the sifted flour and cinnamon.
  • Bake for about 20 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger:
    If you can see the imprint of your finger, it is not done yet.
    When the imprinted area comes up again, it is done.

Ingredients

  • Crumble
  • 50 g flour

  • 50 g ground nuts, e.g. hazelnuts, tree nuts or almonds

  • 50 g sugar

  • 75 g cold butter, in small pieces

Directions

  • Mix all ingredients until you get crumbles.
  • Put it on a baking tray with baking paper and flatten it a bit
  • Bake at 175°C for approx. 15 minutes.

Ingredients

  • Lemon cream
  • 45 g egg yolks

  • 30 g sugar

  • 40 g lemon juice

  • 3 g gelatin

  • 120 g heavy cream

Directions

  • Soak gelatin in cold water.
  • Beat the egg yolk with the sugar and lemon juice over a water bath until the sugar dissolves. 
  • Squeeze out the gelatin and stir into the mixture.
  • Beat the mixture with a hand mixer until it’s hand warm and place in the refrigerator overnight.
  • Beat the heavy cream to soft peaks and fold into the lemon cream.

Ingredients

  • Apple Ganache Montée
  • 77 g apple puree, sieved

  • 7 g lemon juice

  • 290 g heavy cream

  • 70 g white couverture

  • 4 g gelatin

Directions

  • Soak the gelatin in cold water for 10 minutes.
  • Melt the couverture over a water bath. (Or in the microwave)
  • Heat up heavy cream with apple puree. (Does not have to boil)
  • Pour over the melted couverture.
  • Add the gelatin and mix with a whisk.
  • Add lemon juice and mix.
  • Cover with plastic foil and chill overnight.
  • Whip the mixture with a hand mixer until it is soft peaks.
  • Add some green food colouring.

Layers

  • Cut the biscuits into 3 cm squares.
  • Fill up 1/3 of lemon cream in your apple silicon mold.
  • Spread lemon cream on all sides.
  • Add cinnamon sponge cake inside the mold and pour in some apple ganache montée.
  • Add the lemon sponge cake and the lemon insert.
  • Fill up with apple ganache montée.
  • Freeze for at least 4 hours.

Ingredients

  • Mirror Glaze
  • 50 g water

  • 100 g sugar

  • 100 g corn syrup

  • 65 g condensed milk

  • x vanilla

  • 7 g gelatin

  • 110 g white couverture

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla, gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve and pour into a measuring cup.
  • color red, yellow or green however you want your apple

Ingredients

  • Cocoa butter coat
  • 130 g cocoa butter

  • 130 g white couverture

  • red food colouring

Directions

  • Melt both ingredients separately in microwave or over a bain-marie.

Coating

  • Rewarm cacao butter coat to 45 degrees and fill in a measuring cup.
  • Rewarm mirror glaze to 28 degrees and fill in a high container.
  • Unmold frozen apples and insert a short bamboo skewer and freeze again.
  • Dip them in cacao butter coating, let it get hard, dip in mirror glaze.
  • Place the apple on a plate and garnish with pepermint leaf and a real
Categories
Cookies Macarons

Macarons – The Swiss Method


Ingredients

  • 105g egg white

  • 110g sugar

  • a pinch of salt

  • 140g ground almonds

  • 90g icing sugar

Directions

  • Finely grind icing sugar and ground almonds in a food processor for approx. 15 seconds. Then pass through a sieve.
  • Dry the almond sugar mixture in the oven at 100 degrees for 30 minutes. (Macarons do not like moisture. You can do this one day before) Only use the almond sugar mixture after it has cooled down completely.Macarons Swiss Method Steps 1-2
  • Beat the egg white and sugar over a water bath until it reaches 45 degrees. Or until dissolves.
    Pour the mixture into the hand mixer, KitchenAid or whatever you have.  
  • Add salt and beat at the highest speed for 5-8 minutes. (Till stiff peaks form)
  • If you want the macarons to be colored, you can add food powder and stir in briefly. Liquid food coloring can change the consistency of the mixture.
  • Add the almond sugar mixture to the egg white-sugar mixture.
    Mix them together until they are combined.
  • Now fold the mixture about 30 times with a rubber scraper. (Right now, the mixture is airy and fluffy. Of course, inside is a lot of air. But we don’t want the air anymore. Try to get rid of the air.)

    This is called the macaronage. That means as much as: You fold the mixture until it has the perfect consistency. The perfect mixture should flow like a band from the rubber scraper and shine. It is difficult to get the perfect consist. But with practice I’m sure you’ll be able to success.
  • Use a piping bag with a round shaped tip (size 10) and pipe macarons onto baking paper. (Baking paper dries out the macaroon shells. With a silicone mat, the macaroon shells remain sticky.)
  • Leave to stand for 30-60 minutes. (The macarons form a skin, so they do not break while baking.)
  • Bake at 150°C for 12 minutes. Bake for a maximum of two minutes longer. The macaroon shells will not separate from the baking paper until they have cooled down.Macarons Swiss Method Steps 7-13

Fillings

  • Chocolate macarons: add a little dark cocoa powder.
    Filling: 70g cream, 80g dark couverture, 50g milk chocolate.
    Raspberry macarons: add red food powder.
    Filling: 70g raspberries, 70g butter soft, 50g icing sugar.
    Be as creative as you like with Macarons!