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🎃🕷 Vanilla cake – cinnamon – pumpkin

For vanilla-topped ganache (to be done the day before):

– 150g of white chocolate

– 300g of whole liquid cream 🥛

– 1 vanilla beans

— Melt the chocolate

— Heat 100g of cream with vanilla beans

— Pour 3 times over the chocolate

— Add remaining cream

— Filming on contact and keeping one night in the fridge ❄

For the pumpkin cake:

– 300g pumpkin puree 🎃

– 170g of flour

– 1cc of cinnamon powder

– 1cc of gingerbread Spice Mix

– 1 vanilla bean

– 1cc of vanilla extract

– 1cc of baking powder

– 100g of soft butter 🧈

– 150g of sugar

– 2 eggs 🥚

– 80ml of whole liquid cream

— Mix flour, spices, vanilla and yeast and set aside

— Whisk together butter and sugar

— Add the eggs

— Add pumpkin puree, cream and vanilla extract

— Add the sifted flour

— Pour into a buttered and floured pan

— Cook 30min at 170°C ♨️

Once cooled, mount the ganache and poach it onto the cake.

Decorate as you please! 🎃🕷

I urge you to visit the Instagram page of La gourmandise sur la gâteau.In addition to this one, you will find plenty of recipes all as greedy as the others!

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Your homemade vanilla ice cream with only 3 ingredients!🍦

Boil 400g of liquid cream with 2 vanilla beans, let it infuse overnight in the fridge

The next day, put in a mixer the liquid cream – vanilla and 200g of sweetened condensed milk, beat it all until it has a whipped whipped cream consistency, then put in a freezer box for a night!

And there you go, you have your homemade vanilla ice cream ! 🍦

You can of course add your favorite toppings: salted butter caramel, chocolate, fruit or cookies 🙂

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Thanks to Enzo Orfei for sharing this super easy to make recipe and for using our vanilla beans for his pastries.

We strongly invite you to visit her Instagram page by clicking HERE. You will discover a young pastry chef who is passionate and generous.

And shop your beautiful fresh vanilla beans at the right price among our selection, just HERE.

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Nuggets healthy

Ingredients

  •  2 blancs de poulet
  • Farine complète
  • 2 oeufs battus
  • Flocons d’avoine mixés ou son d’avoine
  • Notre poudre d’ail
  • Sel et poivre
  • Huile de coco

Nous vous invitons vivement à vous rendre sur la page Instagram de Healthytichou. En plus de celle-ci, vous y trouverez pleins de recettes toutes aussi gourmandes et healthy les une que les autres ! 🙂

Préparation

  1. Découpez les blanc de poulet en dès

  2. Dans un récipient, mélangez les flocons d’avoine mixés avec l’ail (à votre convenance) puis salez et poivrez

  3. Agencez votre espace de travail comme dans la vidéo pour avoir tous vos éléments à portée de main

  4. Trempez les morceaux de poulet dans la farine complète, puis dans l’œuf, puis dans les flocons d’avoine jusqu’à épuisement des ingrédients, puis réservez.

  5. Faire fondre l’huile de coco dans une poêle bien chaude puis faire dorer les nuggets quelques minutes de chaque côté

  6. Dégustez chaud avec la sauce blanche et des crudités ou avec l’accompagnement de votre choix

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Flaked macaroons

Ingredients

  •  2 blancs de poulet
  • Farine complète
  • 2 oeufs battus
  • Flocons d’avoine mixés ou son d’avoine
  • Notre poudre d’ail
  • Sel et poivre
  • Huile de coco

Nous vous invitons vivement à vous rendre sur la page Instagram de Healthytichou. En plus de celle-ci, vous y trouverez pleins de recettes toutes aussi gourmandes et healthy les une que les autres ! 🙂

Préparation

  1. Découpez les blanc de poulet en dès

  2. Dans un récipient, mélangez les flocons d’avoine mixés avec l’ail (à votre convenance) puis salez et poivrez

  3. Agencez votre espace de travail comme dans la vidéo pour avoir tous vos éléments à portée de main

  4. Trempez les morceaux de poulet dans la farine complète, puis dans l’œuf, puis dans les flocons d’avoine jusqu’à épuisement des ingrédients, puis réservez.

  5. Faire fondre l’huile de coco dans une poêle bien chaude puis faire dorer les nuggets quelques minutes de chaque côté

  6. Dégustez chaud avec la sauce blanche et des crudités ou avec l’accompagnement de votre choix

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Gingerbread Cookies with Rock Salt

Ingredients

  • Gingerbread biscuits with gem salt: 350g of flour, 110g of butter, 1.5 tablespoons of gingerbread mixture, 1/2 tablespoon of baking soda, 140g of brown orchard, 1 pinch of gem salt, 1 egg and 80g of liquid honey.
  • Vanilla Ganache: click HERE
  • Clementine compote: 100g clementine juice, 30g sugar, 2.4g pectin, 1g gelatin.

Preparing

  1. Gingerbread Cookies with Rock Salt

    Mix the flour in the food processor with the cold butter in pieces. Add the spices, bicarbonate, orchard and rock salt.
    Add the egg and then the honey. Mix well and form a ball by hand. Film and let stand for a good hour in the fridge. Spread the dough and cut out stars to form the cookies. Place in the freezer for 30 minutes. Cook 10mn to 180° the big stars and 5mn the small ones.

  2. Vanilla Blended Ganache

    click here

  3. Clementine compote

    Combine sugar and pectin. Rehydrate the gelatin in cold water. Heat the juice. Whisk in the sugar/pectin mixture in rain. Boil. Off the heat, add the dried gelatin. Leave to freeze in the refrigerator.

  4. Assembly

    Spread applesauce on the cookies. Poach the ganache and decorate according to your desires.

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Buchettes pears, chocolate and wild pepper voatsiperifery

Ingredients

  • Creamy pear insert: 160g of pear puree ( or mixed syrup pear), 50g of egg yolks, 60g of whole egg, 50g of semolina sugar, 60g of butter and 3g of gelatin.
  • Crispy dark chocolate and pepper: 32g dark chocolate, 56g praline, 56g feuilletine ( or gavotte crushed), 1 spoon of wild pepper voatsiperifery ground.
  • Chocolate mousse: 145g milk chocolate, 1.5g gelatin, 125g hot whole liquid cream and 250g cold whole liquid cream.

Preparing

  1. Creamy pear insert

    Rehydrate the gelatin in cold water and mix the eggs and yolks with the sugar. Meanwhile, heat the pear puree in a saucepan. Pour over the eggs. Return to the pan and cook until the tablecloth ( 83° or before boiling). Off the heat, add the dried gelatin. Mix well. When the mixture is around 45°, cut the cold butter into pieces. Mix well. Pour into the insert moulds and freeze.

  2. Pour into the insert moulds and freeze.

    Melt the chocolate and praline. Mix well. Add pepper and crushed puff pastry. Roll between two sheets of parchment paper and freeze.

  3. chocolate mousse

    Rehydrate the gelatin in cold water. Melt the chocolate and boil the first cream in parallel. Off the heat, add the dried gelatin in the hot cream and pour 3 times over the chocolate. Mix well and let cool a little. Whip the 2nd cold cream like a whipped cream and stir into the chocolate mixture.

  4. Assembly

    Pour a little foam at the bottom of the mould. Insert the creamy frozen pear. Replace a little foam and finish with the cookie. Freeze everything and decorate according to your desires

This recipe was created by pastry chef Frédérique Duperron with our selection of wild pepper voatsiperifery .

You can discover his achievements on his Instagram page : Les_patisseries_de_fred

Do not hesitate to leave us your opinion about our recipes.

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Macaroon and Vanilla Tree

Ingredients

  • For macaroon shells: 75g egg white, 90g sugar ( 2 x 45g), 80g almond powder, 80g icing sugar and colouring powder.
  • Vanilla Ganache: 1 vanilla pod, 10cl + 18cl whole liquid cream and 200g white chocolate.
  • Red fruit compote: 140g of red fruit, 30g of sugar, 2,4g of pectin.

Preparing

  1. Macaroon shells

    Beat egg whites at medium speed. When the whites become sparkling put 45g of sugar. Keep on beating. When the whites form a bird’s beak add the remaining 45g of sugar with the powder dye. Continue beating whites at maximum speed for 5 to 10mn. The whites should be shiny and smooth, that is, you should no longer smell the sugar seeds when you take a little meringue between your fingers. Meanwhile, mix the icing sugar and almond powder together and sift them 2 times to have a smooth surface when poaching. Stir in meringue mixture. First, mix well to incorporate the icing sugar and almond powder. You get a paste mixture.
    At this point, you can start the macaroni: mix with a Maryse by lightly crushing the preparation on the edges of your robot bowl. You can stop the masonry when by lifting the Maryse a ribbon forms when falling back. If this is not the case, overwrite the preparation again with the middle maryse, re-test and repeat as necessary.

  2. Vanilla Blended Ganache

    Melt the white chocolate. In parallel, heat the liquid cream (10cl) with the seeds of the vanilla bean. Pour over the chocolate in 3 times and mix well. Add the remaining cold cream and mix again. Film on contact and leave at least 5h in the fridge before going up like a whipped cream.

  3. Red fruit compote

    Mix the sugar with the pectin. Heat the fruit. Add the sugar/pectin mixture in rain and go until thickened.

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Vanilla praline tart

Ingredients

  • Vanilla mousse: 6g of gelatin, 40g of egg yolks, 30g of sugar, 140g of whole milk, 1 vanilla pod, 360g of cream floret.
  • Shortbread: 250g of flour, 125g of butter, 50g of icing sugar, 1 egg yolk, 30g of cold water, 1 pinch of salt.
  • Hazelnut cream: 50g hazelnut powder, 50g butter, 50g sugar, 50g whole eggs.
  • Hazelnut praline: 200g hazelnut, 100g sugar.
  • Praline cream: 150g pastry cream, 35g hazelnut praline, 2g gelatin leaf, 150g whipped cream.

Preparing

  1. The shortbread dough

    Put the flour, icing sugar, butter and salt in the mixer and mix with the leaf, once well mixed add the egg yolk and water and then mix until a homogeneous dough. Once your dough is ready, spread it out and roll it into tart circles.

  2. The cream of hazelnut

    Make a butter pomade, put it in the mixer with the leaf, add the sugar and the hazelnut powder, let it turn slowly and incorporate the eggs little by little, finish mixing with the Maryse. Once ready, place the hazelnut cream in the tartlets (previously cooked) using a pastry bag, put in a few crushed hazelnuts and bake the tartlets again for 20 minutes at 150°.

  3. The hazelnut praline

    Put the hazelnuts in the oven at 150° for 20 minutes, make a caramel, add the hazelnuts and pour them all over a silpat. Once cooled, mix until a liquid paste is obtained. Mould into round moulds, harden in the freezer and keep the rest of the preparation for the praline cream.

  4. The cream praline

    Make a praline diplomat, soak the gelatin, beat the firm cream in a mixer with a whisk and keep it in a chicken’s ass, put the pastry cream with the praline then whip until the cream is smooth. Heat the gelatin and add it to the praline cream. Add the whipped cream with a Maryse and mix until smooth. Garnish tarts and scrape to the brim.

  5. The vanilla mousse

    Put the gelatin to soak, blanch the eggs and sugar in a chicken’s ass, Heat the milk and vanilla in a saucepan and add the gelatin dried out. Boil the mixture and pour it over the eggs off the heat. Put the mixture back on the heat and wait for the broth while mixing with the whisk. Mix and set aside in the refrigerator. Meanwhile, set the cream firm. Add to first preparation until light foam is obtained. Using a sleeve bag, grind the tartlet circles to level, add the praline rings ( step 3) and scrape with a spatula. Leave everything in the freezer.

  6. The assembly

    Unmould the vanilla mousses and glaze with a mirror vanilla glaze, then place them on the tartlets. Decorate the top with a few hazelnuts cut in half.