كبخ بلادي: creme brulee

A tartlet made of a shortcrust flavored with anise, a Solliés figs, honey and Port wine compote, a vanilla creme brulee core and some fresh slices of figs.

Makes 4 small tarts (8cm diameter)

The Shortcrust Pastry :
- 150 gr flour
- 90 gr butter (at room temperature)
- 37 gr icing sugar
- 37 gr egg
- 15 gr ground almonds
- 1 tsp powdered anise

- 1/2 tsp salt

In a large bowl, gather the flour, butter, sugar, sakt and anise. Miw with the fingers until you get a sandy texture. Then add the egg. Combine.

Add the ground almonds and mix quickly until homogeneous (do not over mix the dough). Wrap it in cling film and reserve at least 1 hour in the fridge.

Roll the dough out 3 mm thick with the help of a rolling pin. Prick the dough with a fork. Butter the tart molds (8 cm diameter) and line them with the dough. Allow to rest 30 minutes in the fridge or 10 minutes in the freezer.

Meanwhile preheat the oven 180°C/356°F. Then put them in the oven for 15 to 20 minutes according your oven or until they get golden brown. Reserve.

The Figs Compote :

- 250 gr figs
- 30 gr Port wine
- 25 gr honey
- 1 tbsp lemon juice

Clean and cut the figs in small pieces, place them in a small saucepan with the honey, the Port wine and the lemon juice. Cook until you get a compote quite dry (+/- 15 minutes over gentle heat). Allow to cool down in the fridge.

The Vanilla Creme Brulee :
A Christophe Adam recipe from the Encyclopédie du Chocolat (Flammarion)
- 75 gr milk
- 50 cream
- 1 egg-yolk
- 12,5 gr sugar
- 0,5 gr agar-agar
- 1/2 tsp powdered vanilla

Mix the sugar and agar-agar and pour them into the milk/cream mixture. Heat this up until it boils.

Beat the yolk in a large bowl and pour in the previous mixture, beat well then pour it back in the sauce pan and cook over gentle heat until it reaches 84°C/183°F. Add the vanilla and stir to homogenize.

Pour it right away in a silicon half spheres mold (4 cm diameter) and place in the freezer for at least 2 hours.

The Assembly :

Apply a small amount of fig compote in the bottom of the crusts. Then remove the creme brulee from the freezer and place a half sphere in the middle, then cover with more compote.

Cut some slices of figs and arrange them nicely over the top. Then glaze them with a neutral glaze.

Inside :

Unknown

6:19:00 ص

An almond dacquoise, white chocolate mousse sprinkled with chopped pistachio, topped by a compote of persimmon, and a hidden heart of crème brulée.

Makes 4 servings,

The Creme Brulee :

I used a 7 cm diameter half sphere silicon mold.

Do this step 1 or 2 days before.

- 60 ml cream

- 1 egg yolk

- 10 gr sugar

- some drops of vanilla flavor

Beat the egg yolk with the sugar, the pour in the cream previously boiled. (you can see 2 egg yolks, it was obviously too much, one is enough)

When the mixture is homogeneous, pour 1,5 tbsp in the mold. Place the mold in a large container, half fill it with hot water (water bath) and place right away in a preheated oven (120°c/248°c) for about 20 minutes. The mixture doesn't boiled and is done when the center is still trembling. Leave to cool down completely then put in the freezer for the night. When they are frozen, remove them from the mold, keep them in the freezer, we'll need the mold again.

The Compote of Persimmon :
Do this step the day before.
- 250 gr persimmon flesh (about 2 persimmons)
- 20 gr sugar
- 1 tsp lemon juice
- 1 gelatin sheet
For the sugar syrup :
- 150 ml water
- 75 gr sugar

Featuring : The Persimmon !

Peel the persimmons and cut 4 beautiful and thin slices in the middle of the fruit. Blanch them in the syrup (about 30 seconds). Reserve.

keep the syrup, we'll need it to make a glaze.

Hydrate the gelatin in cold water.

Chop the persimmons that left and cook them over low heat with the sugar and lemon juice for 5 minutes. Add the gelatin, stir until dissolved....

Place a slice of persimmon in the bottom of the mold (same mold, 7 cm half spheres)... then fill with the compote, leave a room for the crème brulée... Leave to cool down 1 hour in the fridge...

Then place the pieces of crème brulée still frozen over the compotes... Put in the freezer for several hours, until frozen (it will help to remove the compotes from the molds)

The Dacquoise :
This step has to be done the day before as well.
- 80 gr egg whites (about 2 egg whites)
- 80 gr almond powder
- 70 gr sugar.

Beat the egg whites until stiff, then add the sugar and keep beating until smooth and creamy.

Then fold in delicately the almond powder...

When homogeneous, spread it 1 cm thick over an oven tray covered with baking paper. Put in preheated oven (medium heat) for 15 minutes (could be less, keep an eye on it). Leave to cool down.

Then cut 7 cm diameter circles out of it. Leave the dacquoise circles in the bottom of the molds, then line them with baking paper, or plastic film or even rhodoid sheet... Reserve.

The White Chocolate Mousse :
- 100 gr white chocolate
- 200 gr cream
- 2 gelatin sheets

Heat up 50 gr cream in a saucepan. Chop the chocolate and put it over the hot cream (over very low heat).

Stir until completely melded, then add the gelatin, stir again until the gelatin is dissolved... Place the mixture in a large bowl. Prepare the whipped cream : Place 150 gr cold cream in a large bowl cold as well, and whip until it forms peaks....

Then, fold delicately the whipped cream into the ganache (white chocolate and cream)...

Pour the mousse over the dacquoises... Place in the freezer until frozen (several hours, the night for example).

The Assembly :
In the morning for the lunch for example.
- 125 gr pistachios
- the sugar syrup
- 1,5 gelatin sheets

Prepare the glaze, hydrate the gelatin. Heat up the sugar syrup, then add the gelatin out of the heat. Mix until dissolved. Leave to cool down (room temperature).

Chop the pistachios, remove the mousse from the freezer and from their molds. Then brush the side of the mousses with the glaze and roll them in the pistachios.