كبخ بلادي: meringue

‏إظهار الرسائل ذات التسميات meringue. إظهار كافة الرسائل

Another version of the Tropézienne, here with roasted cherries with kirsch, a cherry sorbet, and some meringues.

Makes 6 servings,

The Brioche :

- 75 gr flour

- 45 gr whole egg

- 30 gr butter (softened)

- 12 gr sugar

- 3 gr yeast

- 1/2 tsp salt

- pearl sugar

In a large bowl, blend all the ingredients except the butter and the pearl sugar.

Then knead 5 minutes until the dough gain strengths...

Add the butter and keep kneading for 5 to 10 minutes. Allow to rise at room temperature for 1 hour. Then punch the dough and place in the fridge over the night (cover with plastic film).

The day after, remove the dough from the fridge and cut into 6 pieces. Shape balls.

Then shape a torus (ie a donut hehe). Allow to rise 1 to 2 hours (according the temperature)

Egg wash and sprinkle them with pearl sugar.

Place in a preheated oven for 10 to 15 minutes (high heat). Reserve.

The Meringue Sticks :
- 1 egg-white
- 60 to 70 gr sugar

This step can be done the day before.
Beat the egg white until stiff then add the sugar in 2 times, always beating.

When the meringue is done place it in a pastry bag and pipe it 5 mm thick over an oven tray covered with baking paper. Bake in oven for 2 hours at 90°C. Keep them in an hermetic container.

The Roasted Cherries :
- 100 gr cherries (without core)
- 10 gr sugar
- juice of 1/2 lemon
- 15 gr kirsch

Roast the cherries with the sugar and the lemon juice...

When they are soft, take them out of the frying pan but let the juice. Add the kirsch and keep cooking until you get the texture of a syrup. Pour this syrup on the cherries.

The Tropézienne Cream :

Since the real tropézienne cream is still a secret I made a vanilla mousseline cream mixed with whipped cream.

- 125 gr milk
- 30 gr sugar
- 2 egg yolks
- 8 gr flour
- 5 gr starch
- 1/2 powdered vanilla
- 2 gr gelatin (1 sheet)
- 60 gr butter (softened)
- 125 gr cold cream

Hydrate the gelatin in cold water.
In a large bowl, beat the yolks with the sugar. Then add the flours, beat again.

Heat up the milk in a pan, when it starts to boil pour it over the yolks mixture. Whip until homogeneous.

Then pour this mixture back in the pan and cook until it thickens (always beating).

Add the gelatin out of the heat, then the vanilla. Pour the cream in a large container and place right away in the fridge for 1 hour.

When the cream is cold, beat it to get it soft.

Meanwhile whip the butter until fluffy...

When the cream is at the same temperature as the butter then whip them together, in 2 or 3 times.

Whip the cream in a very cold bowl...

Fold it delicately into the previous mixture in 2 or 3 times. Reserve in a pastry bag...

The Assembly :
- Cherry sorbet (see recipe here : click!)

Cut the brioche in 2. Brush it with a syrup made of 30 gr water, 15 gr sugar and 15 gr kirsch. Apply a generous layer of cream.

And cover with the other half...

Place a tropézienne in a large plate, sprinkle it with icing sugar if you want. Put some roasted cherries in the hole. Arrange some more roasted cherries next to the tropézienne.

Then put a scoop of cherry sorbet over the tropézienne, decorate with some sticks of meringues. Serve right away.

Unknown

4:42:00 ص

apple Blåmannen blueberry chocolate meringue

A dessert inspired by the Blåmannen mountain in Tromsø and the flavors of Norway. A sponge cake soaked with a cardamom and rum syrup, jellied blueberries, roasted apples, a dry meringue shell, and 2 chocolate ganache montee, vanilla and blueberry flavored.

Makes 4 servings,

The Sponge Cake :
- 1 egg-yolk
- 25 gr sugar
- 1 egg-white
- 30 gr flour

Beat the yolk with the sugar. Beat the egg-white until stiff...

Fold delicately the the stiff egg-white to the previous mixture, then add the flour and fold it delicately as well.

Spread 1 cm thick this batter over an oven tray covered with baking paper (lightly greased and floureed) and bake in preheated oven (medium heat) for 10 minutes (more or less according to your oven). Allow to cool down then shape 7 cm diameter discs with the help of a pastry cutter.

The Jellied Blueberries :
- 200 gr blueberries
- 20 gr sugar
- 1 tbsp lemon juice
- 2 gelatin sheets

Boil the berries with the sugar and the lemon juice for about 5 minutes.

Then add the gelatin (previously hydrated in cold water for 5 minutes). Then pour it 1 cm thick over a flat container. Place in the fridge until set.

The Ganache Montee :
For the vanilla ganache montée :
- 50 gr white chocolate
- 70 gr cream
- 1/2 tsp vanilla flavor (powder)
- 1/2 gelatin sheet
- 125 gr cream (whipped)

Hydrate the gelatin in cold water for 5 minutes. Heat up the cream (70 gr), add the gelatin, mix. Melt the chocolate in a warm water bath, then pour in the hot cream, mix until well combine. Add the vanilla flavor. Allow to cool down in the fridge.

For the blueberry ganache montée :
- 50 gr white chocolate
- 25 gr cream
- 50 gr blueberry coulis
- 1/2 gelatin sheet
- 125 gr cream (whipped)

Boil the berries for 5 minutes, then pass them through a sieve. Keep 50 gr of the coulis.

Hydrate the gelatin in cold water. Boil the cream, then out of the heat add the gelatin. Melt the chocolate over a warm water bath. Then pour the hot cream over it, mix until homogeneous. Add the coulis, and combine well. Leave to cool down in the fridge.

The Meringue Shells :
- 2 egg whites (about 60 gr)
- 120 gr sugar

Beat the egg-whites until stiff, then add the sugar in 2 or 3 times, beating all the time until smooth. Then cover the sides of half sphere molds (7 cm diameter). Use a pastry bag or a spoon. Try to make it thin, like 0,5 cm. I made them too thick, it's better thin but be careful because they are fragile then.

Place in oven (very low heat, like 90 or 100°C/194°F - 212°F) for 1h30 to 2 hours. Keep an eye on them.

The Roasted Apples :
- 2 medium apples
- 2 tbsp sugar
- 25 gr butter

Peel and core the apples. Cut them in small pieces, then roast them over medium heat 10 to 15 minutes in a frying pan with the butter and the sugar. Reserve.

The Assembly :

Fill the meringue shells with the apples. Then cover it with a disc of jellied blueberries (cut with a pastry cutter, 7 cm diameter).

Prepare the syrup.

Boil 25 gr water with 12 gr sugar and 1/2 tsp ground cardamom. Then out of the heat add 1 tbsp rum. Allow to cool down before use.

Brush the sponge cake with some syrup. Then place the sponge cake over the jellied blueberries. Upturn them.

Prepare the 2 ganache montee :

Remove from the fridge the vanilla and blueberry ganache. Whip 250 gr cream (2 x 125 gr) until it form peaks but keep it smooth.

Divide the whipped cream in 2 and fold it into the vanilla ganache and the blueberry ganache.

Spread the vanilla ganache montee on the bottom, and the blueberry ganache montee on the top. Cover it with plastic film and pull it up delicately. (here I used the technique that Philippe Conticini applies for his meringue lemon tarts)

Here's the result. Stick some blueberries for the finishing. Or even with some blueberry coulis.

Inside :

Unknown

2:51:00 ص

apple caramel cardamom chantilly dacquoise eple meringue norway

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...