Recipe of Christophe Felder,

Ingredients :

- 225 gr all purpose flour
- 150 gr softened butter
- 95 gr powdered sugar
- 30 gr ground almond
- 1 whole egg
- 1 tbsp cocoa powder
- pinch of salt

Gather the softened butter, the powdered sugar, the ground almond and the salt in a large bowl. Blend until homogeneous.

butter, powdered sugar and ground almond

Add the egg and beat again until homogeneous.

add the egg to the previous mixture...

Add the flour and cocoa powder and mix until all the ingredients are completely incorporated.

...then the flour and cocoa powder

Wrap the dough in plastic film and refrigerate at least 2 hours. Then, use it.

0

Unknown

8:00:00 ص

The white fondant icing is used by confectioners to glaze éclairs, religieuses, cakes etc... 

It's possible to buy it in specialized shops but it's not easy to find. So, here's a recipe to make it yourself.

Sorry I didn't take photos of the steps :(

You will need a cooking thermometer.


Ingredients : 

- 250 gr sugar

- 75 gr water

- 3 tsp lemon juice.

Place all the ingredients in a little saucepan over gentle heat until it reaches 115°C (240°F). Do not stir, and clean the sugar from the sides of the pan with a wet brush (this sugar can burn and colorize the fondant, and can crystallize it as well).

When the syrup reaches the specific temperature, place the saucepan into a container with cold water in order to cool the syrup. When it reaches 75°C (160°F) start whipping with a fork, the syrup should get white quite quickly. Then place it on a worktop (marble or else) and knead with a spatula and when the temperature is bearable, knead with your hands. The fondant crystallizes and goes lumpy in a first time but then it turns again into a paste.

Shape a ball and place in a hermetic container and put in the fridge at least 24 h before to use. 

When you want to use it, you just need to heat it up with some water drops over a hot water bath, add flavor, coloring etc.. It'll melt then use it immediately. Do not exceed 40°C (104°F) or else your fondant will lose its brilliance.
You can keep the white fondant in its hermetic container one year. 

0

Unknown

9:34:00 ص

How to do choux pastry.

Recipe for about 20 choux.

Ingredients :

- 100 gr flour
- 165 gr water
- 2,5 ~ 3 eggs
- 50 gr butter
- 1 level tsp salt

Heat up the water with the butter in a sauce pan. When it starts to boil, add the flour in one time. Stir until it forms a ball. Place again over gentle heat and let it dry for a while, like 1 or 2 minutes. Keep stirring.

Now, add 1 egg and mix until absorbed, add another egg and mix again until homogeneous. Now add only half of the last egg, mix and check the dough, it has to be smooth but not too much. If you put a finger on it, the dough has to stick on it doing a spike when you take the finger off.  If the dough is a bit thick then add the egg that left.

 The dough is ready to be used.

 

0

Unknown

1:00:00 ص