Pão de Ló it's kinda like angel cake, a very light cake, from Portugal. It is usually a big cake but here I arranged it for an individual dessert, served with a strawberry glaze, a raspberry Chantilly, a chocolate ice cream and some roasted and caramelized hazelnuts.

Makes 6 servings,

The Strawberry Glaze :
- 100 gr strawberries
- 70 gr water
- 40 gr sugar
- 1 tbsp lemon juice
- 5 gr pectin

In a small sauce pan, heat up the the water, the lemon juice, strawberries and sugar until the first boil. Then mix finely with a food processor. Sift the mixture, pour back in the pan, add the pectin and boil for 2 minutes. Reserve in the fridge for some hours or even over the night.

The Pão de Ló :

/!\ Notice that here I use my own way to make Pão the Ló. Usually you just need to beat the yolks and the sugar. Beat the egg-whites until stiff then fold them into the mixture yolks/sugar. Then end up by combining delicately the flour. In the traditional Pão de Ló no vanilla and of course no need baking powder !

- 65 gr egg-whites
- 65 gr sugar
- 25 gr egg-yolks
- 30 gr flour
- 2 tsp lemon juice
- 1/2 tsp powdered vanilla
- 1/2 tsp baking powder

Put the egg whites, lemon juice and the sugar in a large bowl. Place the bowl over a warm water bath. Stir until it reaches 50°C/122°F then out of the heat beat (with food processor) until smooth, fluffy and until it reaches room temperature, just like a Swiss meringue.

Combine delicately the yolks an then the flour, baking powder and vanilla.

Grease the small pao-de-ló pans and sprinkle them with flour. Pour the batter in them.

Put in preheated oven (medium heat) for about 15 minutes. Then allow to cool down for 5 minutes remove them from the pans. Reserve.

The Raspberry Chantilly :
- 100 gr raspberry
- 30 gr water
- 35 gr sugar
- 3 gr gelatin (1,5 sheet)
- 50 gr mascarpone
- 125 gr cold cream

Bloom the gelatin in cold water for 10 minutes.
Pour the water in a pan with the sugar and the raspberries. Heat it up until the first boil.

Mix finely in a blender then pass through a sieve. Put back in the pan, heat it up and then, out of the heat, add the gelatin (drained), stir until well combined. Allow to cool down (room temperature).

Beat the mascarpone in a bowl, then add the raspberry coulis. Reserve in the fridge for at least 1 hour.

When the previous mixture is set, whip the cream and combine delicately the two mixtures. Reserve in the fridge directly in the pastry bag (with the nozzle you want).

The Assembly :
- chocolate ice cream : check the recipe here : click!

Brush generously the cakes with the strawberry glaze (previously half melted in the micro wave for few seconds). Place it in a plate with some roasted and caramelized hazelnuts on the side. Put the raspberry Chantilly on the top of the cake...

Then follow you inspiration to decorate, here with meringue and jellied raspberry coulis. Just before service place a quenelle of chocolate ice cream over the hazelnuts. Serve right away.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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Unknown

5:20:00 ص

A joconde biscuit illustrated with hearts and skulls, a dacquoise sprinkled with caramelized almonds, a strawberry and raspberry compote, a strawberry mousse, and a jellied raspberry coulis.

To my lovely nieces.

makes 4 servings,

The Printed Joconde Biscuit :

Prepare a Cigarette dough,

- 15 gr butter (softened)

- 15 gr icing sugar

- 15 gr egg-white

- 15 gr flour

- red food coloring

In a bowl, combine the sugar with the butter previously softened. Then add the egg-white and beat until homogeneous... 

Add the flour and the food coloring (here it's powder), then combine.

Spread it thinly as you want over a silicon mat. Here I made hearts and skulls...

I drew the patterns on a paper and then I made a stencil with a plastic sheet. Place in the freezer 30 minutes.

Prepare the Joconde Biscuit,
- 37 gr ground almond (previously roasted if possible, it's way better)
- 37 gr icing sugar
- 15 gr flour
- 1 whole egg
- 15 gr butter (melted)
- 1 egg-white
- 1 tsp sugar

In a large bowl, beat together the ground almond, sugar, flour and the egg until fluffy. Then add the melted butter and beat again energetically.

Beat the white until stiff, add the sugar, beat 10 more seconds. Fold it cautiously into the previous batter.

Pour it over the cigarette dough (frozen), spread thinly like 5 mm.

Put in preheated oven (medium heat) for 6 to 8 minutes. Be careful, it burns quickly. When done, remove it from the silicon mat. Reserve.

The Strawberry and Raspeberry Compote :

- 100 gr strawberry

- 30 gr raspberry

- 15 gr sugar

- 1 tbsp lemon juice

In a small pan, cook the fruits with the lemon juice and the sugar for about 15 minutes. It has to thicken a bit. Reserve in the fridge.

The Strawberry Mousse :

- 50 gr white chocolate

- 50 gr strawberry coulis

- 25 gr cream

- 2 gelatin sheet (4 gr)

- red food coloring

- 200 gr cream

Hydrate the gelatin in cold water for at least 5 minutes.

Melt the chocolate over a warm water bath. Boil the cream (25 gr) then out of the heat add the gelatin (drained). Pour it right away over the melted chocolate. Mix well. 

Pour the strawberry coulis and mix until homogeneous. Reserve this ganache in the fridge at least 2 hours.

The Jellied Raspberries :
- 100 gr raspberry coulis
- 10 gr sugar
- 2 gelatin sheets (4 gr)

Hydrate the gelatin for 5 minutes.
Heat up the raspberry coulis with the sugar, then out of the heat add the gelatin (drained). Then pour it over a flat container. We need to make 4 discs 7 cm diameter out of it so choose well the container.

The Almond Dacquoise :
Prepare the caramelizes almonds
- 20 gr almond (chopped)
- 10 gr sugar

Cook all the ingredients together in a small saucepan until it caramelize (over gentle heat).

Prepare the Dacquoise,
- 30 gr sugar
- 30 gr egg-white
- 30 gr ground almond (previously roasted)

Beat the egg-white until stiff, then add the sugar in 2 times, beat again to get a shiny meringue. Fold it delicately into the ground almond. Shape 4 discs 1 cm thick over an oven tray covered with baking paper.

Sprinkle with some caramelize almonds, then put in preheated oven (medium heat) for about 12 minutes. Keep an eye on it since all the ovens are different. When done, allow to cool down 5 minutes, then cut 6 cm diameter discs with the help of a pastry cutter. Reserve.

The Assembly :

Here I use 7 cm diameter molds.
Cut stripes 22 cm lenght and 4,5 cm width into the joconde biscuit and place them in the molds (lined with transparent plastic paper).

Place the dacquoise in the bottom and add over it 1 nice tbsp compote.

Finalize the mousse,
Take out of the fridge the strawberry ganache, whip a little bit to loosen it up. Whip the cream (200 gr) until it forms peaks (keep it smooth though). Fold it delicately into the ganache...

Fill to the top the molds with this mousse. Level the top with a spatula. Place in the fridge at least 2 hours.

When set, unmold and remove the plastic paper...

Cut the jellied raspberry into 7 cm diameter discs and place them on the top. Then decorate as you want. Serve right away or keep it in the fridge until the service.

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Unknown

2:18:00 ص

The Puits d'Amour (Well of Love) is a classical French cake. A puff pastry, a crown of choux pastry, a compote of strawberries and raspberries, and a caramelized pastry cream.

Makes 4 servings,

The Compote of Strawberries and Raspberries :

- 125 gr Strawberries
- 50 gr Raspberries
- 15 gr sugar
- 1 tbsp lemon juice
(Here I used frozen fruits because obviously it isn't the season yet!)


Cook slowly the strawberries with the sugar for 15 minutes...

Then add the raspberries, cook for 5 minutes more. Reserve in the fridge.

The Shells :
- Puff pastry (check the homemade puff pastry here : click!)
- Choux pastry :
- 30 gr milk
- 30 gr water
- 1 whole eggs (+- 60 gr)
- 37 gr flour
- 25 gr butter
- pinch of salt
- 1 tsp sugar
- pearl sugar
 (follow the steps here : click!)

Roll out the puff pastry 3 mm thick and cut with the help of a pastry cutter 4 discs of dough (+-8 cm diameter). Then with a pastry bag pipe a crown of choux pastry over the puff pastry discs (10 mm nozzle). Brush with a mixture of egg and water, then sprinkle with pearl sugar. 

Put in a preheated oven (medium to high heat) for 25 minutes (according to your own oven, must keep an eye on them).

The Pastry Cream :

- 200 gr milk
- 2 yolks
- 25 gr sugar
- 10 gr flour
- 10 gr corn starch
- 1/2 tsp vanilla flavour (powder)
- 20 gr butter

Heat up the milk and the butter. Beat the yolks and the sugar then add the flours, beat again until homogeneous...

Pour the hot milk over the previous mixture, mix strongly, then put this mixture back in the pan and cook over medium heat until it thickens (about 2 minutes).

See the texture. Add the vanilla flavor and allow to cool down. It has to reach room temperature.

The Assembly :

Put 1 tablespoon of strawberry and raspberry compote in the shell, then put the pastry cream over the compote. Place in the fridge 1 hour.

Then sprinkle generously the top of the pastry cream with brown sugar...

and caramelize it with an iron salamander (iron caramelizer) if available or then with a blowtorch....

The top is nicely caramelized ! Yummy !

Inside...

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Unknown

5:14:00 ص