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

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Christmas Apple Tart // Tarte Pomme Epices de Noël

Christmas Apple Tart 5

Apple pie anyone?
I know you might think you have already tried a great apple pie, maybe mine wont be different but after a lot of research and criticism of my Father in law (one of the most demanding and delicate palates I know), I wanted to do a perfect xmas spiced apple tart and believe me, for once I can’t be happier with the result.

Due a lack of apples, i had to put 3 small pears inside but the result was even better so I highly recommend to include the pears, but if you are not very convinced you can totally go for a full apple tart. It will work great as well.

Here is the recipe, try it and let me know  *.*

Christmas Apple Tart 2

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Butter the tart ring and place it on a baking sheet. Roll out the dough on a floured surface and cover the ring with it. Pinch the edges and Reserve.

Prepare the Christmas spice  Apple-Pear compote:

  • 2 Red apples
  • 3 small mature pears
  • 1teaspoon of vanilla (natural powder)
  • 1/4 teaspoon of Nutmeg
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of cinnamon
  • green lemon zest freshly grated
  • fresh lemon juice (this will avoid the oxidation)

Peel the fruits, remove their core and seeds. Chop the pears and apples in regular size cubes to ease the cooking.

Put the fruits in a casserole with a little of water. add in the spices, zest and lemon juice. Cook until the water is almost inexistent and the whole is compote like. Reserve

Christmas Apple Tart 3

For the Apple Carpaccio and Assembly you will need:

  • 3 apples
  • 50 g of butter
  • 2 tablespoons of brown sugar
  • blond glaze or warm apricot marmalade.

Peel and cut the apples in 2. Remove the core and seeds. With a mandoline, slice the apple halves into slices of 1 or 1.5mm thickness.

Christmas Apple Tart 4

Preheat the oven at 200°C

Spread the bottom of the tart with the pear and apple compote. Place the apple slices (carpaccio) one over the other.

Melt the butter and brush over the apples. Sprinkle the brown sugar.

Bake for 30 minutes or until the edges and bottom of the tart is well colored.

A slice of this thin and tasty tart will be perfect for dessert after a heavy xmas dinner.

Christmas Apple Tart 1

Wishing you all Merry Christmas.

Love,

Sara

Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

1st Time Homemade Bread

Well, last week was all about sweets and 24/7 Bday baking, and honestly I felt tired but happy everything turned out as expected.

The weather wasn’t great, sometimes crazy hot and after rainy, chilly and damp. What a nightmare, but we decided to do a early tour at St Ouens flea market. Every time I go there I want to buy everything, I’m such a vintage glasses, silverware and old cristal table set sucker ='(, but don’t get me wrong, this flea market is very special and expensive I might say.

I fell in love with a Cristal 1885 cake stand from Baccarat at 700 euros! =O God it was so beautiful and totally out of my price range. Well I came back empty handed but satisfied with a great lunch at the Paul Bert restaurant, where I had a delicious Lapin Chasseur <3. One day I will have the most beautiful cake stand ever (promise)

We came back home and I wanted to bake, but definitely not a cake, so surfing on Pinterest I saw a cute bread. Always scared about bread I was determined to do my own bread, So heck yes I went for it! Procedure was good, easy!

Taste: Just Yummmm

For the Bread you will need:
recipe from: Foodiva’s Kitchen

  • 2 teaspoons dry instant yeast
  • 1 tablespoon sugar
  • 10 cl warm milk
  • 500g all-purpose flour, plus extra for kneading and flouring
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 15 cl warm milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon  lemon juice
  • 50 g butter, melted and cooled
Glaze
1 egg yolk
2 tablespoons milk

Preparation:

Dissolve yeast and sugar in 10 cl warm milk, cover and leave in a warm place to rise 10 minutes.

In another bowl, sift the flour and salt together. Make a hole (volcano) in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture.
Knead the dough with your hands  until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead until it becomes a soft and uniform dough.
Place in a greased bowl, cover with a warm towel and leave to rise in a warm place until doubled in volume.
Transfer the dough on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough.
Roll each piece of dough out into a roughly rectangular shape. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
Cut each roll into five pieces each. Preheat oven to 180C. Grease e a large baking tray and arrange the rolls around each other to form a circle, placing the cut sides down.
Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
Do the glaze, by beating the yolk with the milk with a fork and brush top of the bread with glaze. (You can sprinkle with sesame seeds or poppy seeds.)
Bake bread for 30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool before eating.
Enjoy with nutella, peanut butter or else. Grab a cup of milk or tea and you have the perfect homemade bread for breakfast.
Hope you like it,
Love,
Sara

Pâte à Choux…Chocolate Eclairs and Profiteroles

This weekend was all about preparation and planning. The Hubs birthday is the 26th and as I will be busy next week I was really urge to practice the famous French pâte à Choux.

Every year for his BDay he gets a giant chocolate éclair and this year I wanted be the one who do it! After 2 tries, and complete catastrophic results I was so scared not to be able to do the cake, but with the right recipe and technique you will get there as I did.

So hear up fellas, here is my profiteroles and éclairs recipe.

For the Pâte à Choux you will need:

  • 300 g of water
  • 100g of butter
  • 200 g of all purposed flour
  • 5 g of salt
  • 6 eggs (depending of the consistency of the dough)

Preparation:

In a sauce pan, over medium-high heat, bring the water, salt and the butter to a boil. Let it boil for 2 minutes until well dissolved.

Remove the sauce pan from the heat and mix in the flour. You can put all the flour at once, just be sure to mix well until the flour is well incorporated and forms an uniform dough.

Put  the casserole back on the heat (medium-low) and start to dry the dough, meaning stir up energetically. Don’t let the dough sticks to the bottom. Never stop stirring. For about 3 minutes.

Transfer the dough to a bowl and add the eggs, one at a time. Be careful and make sure the dough is not too soft (liquid)

When you add the 4 first egs you will see that the dough seems to not come together but at the 5th or 6th egg all will get together and nicely uniform.

Line your baking tray with parchment paper. Transfer the dough to a pipping bag, with a 10 mm tip and start pipping dots of 4mm for the profiteroles and lines of 7 cm for the éclairs

In a small bowl whisk and egg. and with a pastry brush, brush a little of the mixture over the profiteroles and éclairs.

Preheat the oven at 200°C and bake the profiteroles for 15-17 minutes or until golden.

For any circumstances, do NOT open the oven in the first 10 minutes or the profiteroles will NOT grow.

Fill up the profiteroles with chocolate or vanilla pastry cream.

To decorate, spread some chocolate or vanilla glaze.
For the chocolate glaze you will need:

  • 80 g of bittersweet chocolate
  • 20g of butter
  • 15 g of icing sugar

Melt the chocolate and butter in a microwave or over a double boiler. Add in the icing sugar and stir well.

Glaze your profiteroles and éclairs and refrigerate.

Hope you like it.

Have a lovely day,

Sara