كبخ بلادي: almond cream

‏إظهار الرسائل ذات التسميات almond cream. إظهار كافة الرسائل

Apricot tart with almond cream, vanilla diplomate cream, poached apricots in verbena syrup...

For a 24 cm diameter tart,

The Sweet Shortcrust Pastry :
- 200 gr flour
- 125 gr softened butter
- 50 gr sugar
- 40 gr egg
- 1 tsp salt

In a large bowl, gather the powders. Add the butter (softened) and mix with the fingers until you get a sandy texture. Then add the egg.

Knead quickly (2 or 3 movements) then reserve in plastic film in the fridge for 1 hour.

The Almond Cream :
- 40 gr ground almonds (previously roasted)
- 40 gr butter
- 40 gr icing sugar
- 25 gr egg

In a large bowl, combine the almonds, the butter and the icing sugar. Then add the egg and beat until homogeneous. Reserve.

The Vanilla Diplomate Cream :
- 200 gr milk
- 2 egg yolks
- 50 gr sugar
- 15 gr flour
- 5 gr corn starch
- 3 gr gelatin (1,5 sheet)
- 1/2 tsp powdered vanilla
- 200 gr cream

Prepare a pastry cream.
Hydrate the gelatin in cold water.
Beat the yolks and the sugar, then add the flours.

Heat up the milk with the vanilla in a pan. When hot pour it over the previous mixture. Whip quickly, then pour it back in the pan. Cook over gentle heat until it thickens.

Add the gelatin (drained), mix and pour in large container. Cover with plastic film (on the surface) and place in the fridge.

The Poached Abricots :
- 600 gr apricots (cored)
- 100 gr sugar
- 600 gr water
- verbena (fresh or verbena for infusion)

Clean and core the apricots.

Bring to boil the water and the sugar, then allow the verbena to infuse for 5 minutes. Bring to boil again. Put the apricots in the hot water and poached for 30 seconds to 3 minutes (according the maturity of the fruits). It might be clever to test the cooking time before on one fruit.

The Assembly :

Roll out the dough 3 mm thick, put it in a 24 cm tart pan (here, a tart ring), prick the dough with a fork, cover with baking paper and some ceramic balls (or beans). Put in preheated oven for about 15 minutes...

Then remove the tart ring, spread the almond cream (easier with a pastry bag). Then put back in the oven for 10 to 15 minutes more. Allow to cool down.

Achieve the diplomate cream.
It's kind of tricky here. Try to make this step when the pastry cream is not totally set.
Take the pastry cream out of the fridge.
Whip the cream...

Beat the pastry cream in a large bowl in order to softened it. Then fold the whipped cream delicately into it.

Spread the diplomate cream over the shortcrust pastry, level it.

Arrange nicely the slice of apricots over the diplomate cream. Brush the apricots with a neutral glaze (prevents the oxidation). Decorate as you want, I did it with caramelized almonds and I also put jellied apricot cubes.

Unknown

11:50:00 م

almond cream rhubarb sweet shortcrust pastry tomato

The acidity of the rhubarb and the sweetness of the tomato jam in a tart. A sweet shortcrust pastry, almond cream, rhubarb cream and tomato jam.

For a 20 cm diameter tart (about 6 servings),

The Tomato Jam :

- 400 gr tomato pulp

- 150 gr sugar

- verbena (tea bag or better, fresh)

Clean, peel and remove the seeds of the tomatoes to get about 400 gr pulp. Mix it in a food processor, then put it in a pan with the sugar and the verbena. Cook for about 20 minutes but remove the verbena after 5 minutes.

Must be still fluid, lightly thick. Pass through a sieve and reserve.

The Sweet Shortcrust Pastry :
- 200 gr flour
- 100 gr butter (softened)
- 50 gr icing sugar
- 1 small egg (or 50 gr)
- 20 gr ground almonds
- pinch of salt

Cream the sugar with the butter, then add the flour and the salt and mix, no need to be homogeneous.

Add the egg and the ground almonds...

Knead quickly, do not over mix and spread over a plastic film. Place in the fridge for at least 1 hour.

The Almond Cream :
- 35 gr ground almond
- 35 gr butter (softened)
- 15 gr sugar
- 25 gr egg

Beat all the ingredients together until homogeneous. Reserve.

The Rhubarb Cream :
- 300 gr rhubarb (cleaned and peeled)
- 30 gr sugar
- 1/2 tsp vanilla powder
- 100 gr eggs
- 25 gr sugar
- 60 gr butter
- 1/2 gelatin sheet (1 gr)

Hydrate the gelatin in cold water.

In a pan, cook (medium heat) the rhubarb with 30 gr sugar and the vanilla until it gets the consistency of a jam. Allow to cool down 10 minutes.

Beat the rhubarb paste with 25 gr sugar and the eggs...

Cook over low heat until it starts to boil, add the gelatin (drained), stir until dissolved, then out of the heat add the butter. Mix in a food processor.

The Assembly :
- 3 tbsp lemon juice
- 2 gelatin sheets (4 gr)

Roll out the shortcrust dough 3 mm thick, put it in the tart pan. Prick the bottom with a fork. Place baking paper and ceramic balls or beans. Put in preheated oven (medium heat) for 10 to 15 minutes....

... then remove the balls and baking paper and pipe in the almond cream (with a pastry bag or a spoon). Put back in the oven for 10 minutes more.

Allow to cool down completely. Then pour in the rhubarb cream. Leave room (about 2 mm) for the tomato jam. Put in the fridge for 1 hour ( or 20 minutes in the freezer).

Prepare the tomato jam glaze.

Hydrate the gelatin (2 sheets) in cold water.

Put the tomato jam in a pan with 3 tbsp lemon juice, warm it up. Add the gelatin (drained) stir until dissolved. Allow to reach room temperature.

Then pour over the tart. Put back in the fridge for at least 1 hour.

Decorate according your imagination (here with sugared and fried tomato peel). Remove from fridge 30 minutes before serving.

Unknown

4:02:00 ص

almond cream frangipane galette des rois inverted puff pastry pithiviers

Pithiviers is the name of the galette des rois (twelfth night cake) in France. Here made with a frangipane cream which is a mixture of almond cream (2/3) with a pastry cream (1/3).

For a 24/26 cm diameter pithiviers.

The Puff Pastry :
- about 500 gr puff pastry.
You can buy it but you can also do it yourself, believe me it's not that hard.
Follow the recipe and steps there : click!

The Frangipane Cream :
Prepare the pastry cream.
- 125 gr milk
- 1 egg yolk
- 20 gr sugar
- 15 gr flour
- 1/2 tsp natural vanilla flavor (liquid or powder)

Heat up the milk. Mix well the yolk with the sugar, then add the flour. Mix again. Pour the milk over the previous mixture, whip quickly and put this mixture back in the sauce pan. Cook for 2 minutes, whipping all the time and until it gets thick.

Place the cream in the bowl and blend in the vanilla flavor. Leave to cool down for 10 minutes and reserve in the fridge.

Prepare the almond cream.
- 80 gr butter (softened)
- 80 gr sugar
- 80 gr ground almonds (previously roasted if possible)
- 1 whole egg
- 1 tbsp rum (optional)
- 1 tsp bitter almond flavor

Softened the butter and beat it with the sugar, then add the egg, whip until homogeneous.

Add the ground almonds, mix again until well combined...

Take the pastry cream out of the fridge and whip it with the almond cream until smooth. Reserve.

The Assembly :

Roll out the puff pastry 3 mm thick and cut two discs (24 or 26 cm diameter) out of it.

Spread one of the disc with the frangipane cream (about 1,5 thick), leave 3 cm free to stick the other disc. Brush this space with egg and place the second disc of puff pastry. Avoid air bubbles, press the edge lightly to seal.

Brush a first time with a mixture of egg, water and sugar and put in the fridge for 30 minutes to 1 hour. Then brush it a second time and apply some decorative scores with a sharp knife (or better, a razor blade).

Don't forget to make a small hole in the center before to bake, it'll let escape the steam. Put in preheated oven. 10 minutes at high temperature (like 200°C) and 20 to 30 minutes more at medium temperature (like 160°C).