Tarte au Chocolat Noir // Dark Chocolate Tart

Tarte au Chocolat1I’ve been craving Chocolate for weeks now, but after a super Weird chocolate allergy on December I wasn’t very sure to try chocolate again.

As that promise was hard to keep, my Father in Law asked me a Thin Dark Chocolate Tart for his BDay before leaving to the States so I gave up to my chocolate fear and made this (awesome) dessert.

Is very French style to do very thin tarts as dessert after a heavy dinner, so If you are looking for something sophisticated, balanced and not too sweet this chocolate tart is for you.

You will need:
Yield: 6 – 8 servings

Crust:

Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough into a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15-20 minutes until it’s golden brown.

Tarte au Chocolat2

Chocolate Ganache:

  • 240 g of liquid Heavy cream (full fat … sorry ^.^)
  • 18 g Glucose Syrup
  • 35 g of butter
  • 220 g of Dark chocolate
  • cocoa powder to sprinkle

Weigh the darkchocolate, chop it and put it in a bowl. set aside.

In a small casserole bring to a boil the cream, glucose and the butter.

Pour the cream mixture over the chocolate and gently mix the whole withour incorporating any air bubles. If you have bubles pop them!

When the chocolate in all silky and bright, pour it over your prebaked tart crust. Lei it set for 20 min room temperature and then refrigerate.

When the tart is completely set, sprinkle cocoa powder to decorate.

Tarte au Chocolat3

Hope you love it, and guess what?? No allergy this time =D.

LOVE,

Sara

King’s Galette // Galette des Rois

galette des rois3

I know what you all are saying… Sara la galette des Rois is for January, but for me can be all year long.

Being in the Pastry school is great but is also a loooot of work, that’s why I’m taking so long to publish recipes, including  the famous galette des rois.
The special part of this recipe is that is 100% homemade, and I’m so proud with the result cause it was silly of me been scared to do my own puff pastry. Now I feel I discovered a whole new world!

This particular recipe is from my school and is the exact quantity for 6 servings galette. I did it for a special dinner with old friends and the LOVED it! <3

Galette des Rois

galette des rois2

For the Almond Crean you will need:

  • 75 g of butter (softened)
  • 75 g of sugar
  • 75 g of egg ( 2 small eggs)
  • 75 g of Almond meal
  • 10 g of rum (optional)
  • 7.5 g of cornstarch

Cream the butter and add in the sugar. Mix well
Add the eggs and incorporate, then add the almond meal and mix. If you are using rum, this is the time to add it, if not skip it and add the cornstarch to the mixture.

Thoroughly mix all the ingredients until well incorporated and has a pale creamy consistency. Cover the cream to the contact with plastic film and refrigerate.

Assembly:

When your puff pastry is ready, roll it out (lengthwise)on a floured surface. Roll until you can cut 2 circles of 24 cm.

Remove the almond cream from the fridge and whisk it a little, then transfert to a pastry bag set with a 8mm round tip. (it will be easy to pipe it)

Put one of the dough circles on a baking sheet cover with parchment paper. Grab your almond cream and pipe a Spiral starting on the center of the dough circle and leaving a 2 cm separation of the edge. Place “la féve” on the almond cream.

With a small pastry brush and some water, brush the 2 cm of dough left uncover. This will help us to seal the borders of our galette. Pass the brush 2 times to wet the border.

Carefully place the 2nd dough circle (TOP) over the 1st and do some pressure with your finger on the 2cm edge we wet before. Be sure to seal properly the borders to avoid an almond cream leak.

Now with a small knife do diagonal little cuts to the border of the galette, this is decoration and also helps to keep it sealed. Eggwash the galette surface 1 time and refrigerate for 45 minutes.

After the resting time, take it out from the fridge and with a small knife do a flower drawing on the surface. BE CAREFUL and Do Not cut through the top, or the galette will open while baking.

galette des rois1

Preheat the oven at 180 °C. Eggwash the galette for a second time and bake for 35 – 40 minutes.

Some people love the Frangipane (2/3 almond cream and 1/3 pastry cream) but for our special guest we did a full almond one and it was a success!

Sorry for the last photo! I did it once we finish eating =P

Enjoy,

galette des rois4

Love,

Sara

Lets do the Original French Puff Pastry // Pâte Feuilletée

Happy New Year my dear friends!

What about the New Year’s resolutions? Mines were pretty simple, (every year the same) do more sport, learn more pastries technique, learn how to take good pictures and blog more lol!

puff pastry 1

For the Puff Pastry you will need:

  • 500 g of Flour
  • 200 g of Butter
  • 8 g of Salt
  • 300 g of Cold Water

On your countertop, put the flour and make a well (volcano).
Dissolve the salt in the water and add water (little by little) to the center of the well.

Start kneading the sticky dough with your fingers, without giving body to the dough.
Make the dough into a ball and with a knife cut an “X” on the surface of the dough.

Let the dough rest in the fridge for 45 min or an hour. This whole simple procedure is called “détrempe”.

After the resting time, remove the dough from the fridge, place on a slightly floured surface and followin the cuts roll out the dough into a large rectangle. The cuts or ends must be thinner than the center of the dough.

Place the  chilled butter (must have and square shape) in the center and fold the 4 ends (cuts previously made) over it so the buttert is completely encased in dough. Hit the butter a little with your pastry roll, this will soften it a little making it easier to work with.

Roll out the dough again, to about 1/2 inch thickness. Fold into thirds.
This is the first ”turn” called in french “tour simple”.

Rotate the dough 90 degrees and roll out into a rectangle again. Re do a “turn” (fold into thirds) like before .

By this time the butter is starting to warm up. Place the dough on plastic wrap sheet,  mark it with two pokes from your finger (representing two turns) ,wrap it and refrigerate for at least 30 minutes.

Repeat this rolling, folding and turning two more times, so in total you must do 6 turns.

When ready  wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries.

To bake, preheat the oven of at 220° C for the first 10 minutes (do not open before), then lower the temperature at 180°C until ready (depending of the recipe).

The Best Lemon Pie // Tarte au Citron Meringuée

Lemon Pie with Meringue 2 Wow! Do I really dare to say is the best?? Huge responsibility in this kind of statements but I’m “all in” with this one. Honestly this Lemon Pie is just sublime and believe me, once you try it you won’t stop doing it everytime you can =P

I shared this before, a while back to be honest, was one of the 1st recipes I put on the blog when this whole blogger thing started.

I usually try not to post a recipe twice, but the success of this Lemon Pie is huge. Its the favorite of my clients and a must for every party we do in our home, so here you have it.

The basic recipe comes from Pierre Hermé but I did some modifications, it just works better for me.

Lemon Pie with Meringue 1The Best Lemon Pie recipe.

For the Pâte Sucrée you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough nto a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15 minutes until it’s golden brown.
Let cool and reserve.

Lemon Pie with Meringue 4For the Lemon Cream you will need:

  • 66 g whole eggs (1 egg)
  • 90 g granulated sugar
  • 70 g fresh lemon juice
  • zest from about 3 lemons
  • 150 g unsalted butter, room temperature and cubed

Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
On a double boiler, combine the sugar, eggs and juice . Stir constantly until the mixture thickens (a little less consistency than a lemon curd)

Strain the mixture and let it cool a little. Pour the mixture into a blender and start to add the butter a couple of pieces at a time, to make an emulsion.

The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream.
Pour the mixture into prepared crust and refrigerate.

Prepare the meringue, pipe swirls on top of the lemon cream and color it with a blowtorch.
Decorate with some zest of lime and Voilà!

Lemon Pie with Meringue 3

You can do this pie a little bit thicker, but as always New Year’s dinner can be heavy I prefer to do the Lemon Pie Thin, like that you can really enjoy a slice!

Wishing you all Happy New Year.

Remember to make some New Years resolutions you can keep!

Love,

Sara

Snowflakes Sugar Cookies

Snowflakes Sugar Cookies 3
Christmas for me is like a baking fever, I want to do everything almost in no time.
Baking cookies is such a tradition but you can agree with me that finding a good cookie recipe can be hard.
After a lot of trying and disappointments I ran on this great recipe from Rosie. Gave it a try with a few turns and voilà, cookies where delicious and above all they didn’t deform while baking. This recipe is a Keeper.
As mine in Law’s where leaving us for xmas to see the rest of the family, I had to come up with cute easy transportable gift for everyone and thats when the cookies came to save me. So I did 2 batches of these lovelies and had so much fun decorating them.
Snowflakes Sugar Cookies1
Snowflakes Sugar Cookies

Yield: Aprox 22 medium cookies
Recipe adapted from Sweetapolita

You will need:

  • 375 g of all-purpose flour, sifted
  • a pinch of salt salt
  • 230 g of unsalted butter, softened
  • 200 g sugar
  • 1 large eggs, cold
  • 1teaspoon of pure vanilla extract
  • 1/8 teaspoon of almond extract

In large bowl, sift together flour and salt. Set aside.

In your Kitchen Aid or electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy. Beat in the egg until well incorporated.

Add flour mixture and mix on low speed until thoroughly combined. Add the vanilla extract (in my case I add a little of pure vanilla powder cause its great)  and almond extract and blend. Scrape the walls of the bowl to better results.

Remove the dough from bowl, make a ball, and place on a large piece of paper film on your counter top. Wrap  the ball and then press down with the palm of your hand and make a disc.

Place the dough disc in the fridge for about an hour. I always wait cause in that way the cookies gets sharp edges.

Remove the disc and plastic wrap, place the dough on top of a large piece of parchment paper , then another sheet of parchment paper and roll it out. At the beginning its a little bit hard, but it will get easier I promise!

If you don’t have dough dowels like me, try to roll the dough until you get aprox the same thickness everywhere.

Preheat your oven to 180° C. Slide your parchment paper and dough onto a board, then place in refrigerator for about 20minutes. Remove from fridge, and cut your shapes using the cutters of your choice.

Place the cookies on a baking pan previously set with parchment paper. Place sheet with cookies into freezer for 30 minutes before baking.

Bake for14 minutes, or until edges are golden brown.

Cool sheets on wire racks. When the cookies are cooled you can start decorating with royal icing =D

Snowflakes Sugar Cookies 2

The cookies can be stored at room temperature in an airtight container for up to 2 weeks.

The Christmas day my mom in law distribute the cute cookie packages we prepare and everyone absolutely loved them. We receive so many calls and flattering messages for the simple but great gift.

I hope you all had an amazing Christmas and that  all your wishes come true.

Love,

Sara