كبخ بلادي: chantilly

Another rum baba recipe, here a baba bouchon (bouchon means cork in french), served with poached pineapple, roasted pineapple with honey, and a vanilla Chantilly with a bit of mascarpone.

Makes 4 servings. (Here, I made 7 babas, I used 4 and I froze the rest for another time)

The Baba Dough :
- 100 gr flour
- 90 gr whole egg
- 35 gr softened butter
- 10 gr sugar
- 4 gr fresh yeast
- 2 gr salt

Make them 1 or 2 days before.

In a large bowl, gather the flour, yeast (crumbled), sugar and salt. Then add the egg and knead for 5 minutes.

When the dough is smooth, add the butter and knead again 2 or 3 more minutes.

See the texture... Allow to rise for 1 hour (cover with a cloth).

With the help of a pastry bag, put the dough in the baba bouchon pans (here in silicon, 45 mm diameter, 48 mm high). Cut the dough with a scissors to release it (it is actually really sticky).

Allow to rise 30 minutes to 1 hour (according the temperature).

Put in preheated oven (medium heat) for 15 to 20 minutes.

Remove from the pan. Reserve.

The Rum Syrup :
- 250 gr water
- 125 gr sugar
- 30 gr rum
- pineapple
- orange peel

Cut some cubes of pineapple and put them in a saucepan with the water, the sugar and the orange peel. Boil it until the sugar is completely dissolved. Then, out of the heat, add the rum. Allow to cool down 15 minutes.

Put the baba bouchon in a large container, and pour in the syrup. Leave the baba in the syrup until they are completely soaked. They get bigger. Then put them over a wire rack for 15 minutes so they'll lose the extra syrup. Reserve.

Put in the verrine some of the pineapple cubes then place delicately the baba bouchon.

No need to reserve them in the fridge.

The Chantilly :
- 100 gr cream (cold)
- 25 gr mascarpone
- 15 gr sugar
- 1/2 tsp vanilla flavor (here, liquid)

Whip the cream (cold) until it forms peaks. Then beat the mascarpone with the sugar in another bowl.

Fold the cream delicately into the mascarpone mixture.

The Assembly :
- puff pastry (click!) or shortcrust pastry
- pineapple
- butter
- honey

With the puff pastry (previously caramelized in the oven) or with the shortcrust pastry, make strips larger than the verrine diameter.

Apply the Chantilly on them... (here I used a Saint-Honoré nozzle)

Then roast the pineapple cubes in a bit of butter and some honey. Allow to cool down.

Place the puff pastry strips on the verrine, then arrange over the Chantilly some roasted pineapple cubes.

Pour some more rum syrup, like 1 or 2 tablespoon in the verrine.

Decorate with pineapple leaves. Enjoy.

Unknown

4:25:00 ص

Eplefjell, norwegian for Apple Mountain, it's a walnut dacquoise, Granny smith apple compote flavored with cardamom and caramel, a dense vanilla chantilly made with cream and mascarpone, an italian meringue orange flavored.

Makes 6 servings,

The Apple Compote :

- 2 granny smith (I got 350 gr after cored and peeled)

- 1 tsp ground cardamom

for the caramel,

- 70 gr sugar

Peel and core the apples, cut them into small pieces and cook them with a bit of water and the cardamom for 15 to 20 minutes... I think it's nice without caramel too, so if you don't want the caramel just add 35 gr sugar while cooking the apples and skip the caramel step.

When the compote is done, prepare the caramel. Cook the sugar with a bit of water until it gets golden brown...

Then pour it over the compote... Leave to cool down...

The Mascarpone Chantilly :
- 125 gr cream
- 75 gr mascarpone (try to do it yourself ! Check out the steps here : click!)
- 25 gr cream
- 20 gr sugar
- 1 tsp vanilla flavor (powder)
- 2 gelatin sheets

Hydrate the gelatin in cold water for 5 minutes.

In a small sauce pan, heat up 25 gr cream with the vanilla, when it starts to simmer, remove from the heat and add the gelatin. Stir until completely dissolved. Leave to cool down 5 minutes...

In a large bowl, beat the mascarpone with the sugar, then add the gelatin mixture, whip until homogeneous...

Prepare the whipped cream then fold it delicately in the mascarpone mixture...

With the help of a pastry bag spread the chantilly over the sides of half sphere molds (here 7 cm diameter silicon molds). Leave room for the compote. Place in the freezer for 2 hours...

When the Chantilly is frozen, fill the free space with the compote. Put back in the freezer for the night (or at least 6 hours, it will be easier to remove them from the mold)...

The Walnut Dacquoise :
- 2 egg-whites
- 70 gr ground walnuts
- 70 gr sugar
- 20 gr flour

Beat the egg-whites until stiff, then add the sugar, keep beating until you get a smooth meringue. Then fold in delicately the ground walnuts and the flour. With a pastry bag, shape 6 discs (7 cm diameter) 1,5 cm thick over an oven tray covered with baking paper...

Sprinkle over them some crushed walnuts, press lightly and put in the oven for 15 minutes (medium to high heat)... Carve them to match the diameter of the half sphere molds (7 cm diameter). Reserve.

The Italian Meringue :
- 3 egg-whites
- 100 to 180 gr sugar (according your taste)
- 100 gr orange juice
- a cooking thermometer

Prepare the syrup,
Cook the sugar into the orange juice until it reaches 117°C to 121°C (242°F to 250°F)...

Beat the egg-whites until they start to form peaks. When the syrup reaches the right temperature, pour it in a thin stream over the egg-whites, always beating. Keep beating until the meringue reaches the room temperature...