This is my way to do the tropézienne tart, to serve it as a dessert.

4 servings,

Crystallized Orange Peal :
- Peel of an orange
- Sugar and water

This step can be done the day before.
Clean the orange, cut the peel and slice it into strips.

In order to remove the bitterness blanch those strips 3 times ie put them in cold water and bring to the boil, let boil a few seconds... repeat this operation 2 more times...

Drain, then weigh them and put them in a saucepan with the same amount of sugar, then cover with water. Cook slowly until the water is almost totally absorbed.

Place the orange peels over baking paper and coat them with sugar. When dried, cut into small pieces... Reserved.

The Brioche Dough :
Prepare the dough the day before.
- 200 gr flour
- 2 whole eggs
- 25 gr sugar
- 75 gr melted butter
- 2 tbsp water + 2 tsp dry yeast
- 1 tsp salt

Re-hydrate the yeast in the water for 5 minutes.
Blend and knead the flour with the yeast, the salt, the sugar, the eggs and the melted butter. Use a food processor or knead by hand for about 10 minutes. Leave to raise one hour then punch it, roll up into a ball and reserve it in the fridge until the day after (covered with cling film)...

The day after, take the dough out of the fridge, roll it out 1,5 cm thick then leave to raise for 1h30 to 2 hours covered with a clean cloth... Then put in preheated oven (medium heat) for about 15 min. Turn it upside down and leave to cool down...

Meanwhile, prepare the cream :
As the original cream of the tropezienne tart is still a secret I chose to make a Mousseline Cream flavoured with orange, stuck with gelatin, and mixed with whipped cream.
- 25 cl milk
- the zest of an orange
- 2 egg yolks
- 50 gr sugar
- 30 gr flour (or corn starch)
- 2 sheets gelatin (about 4 gr)
- 100 butter (2 x 50 gr, softened)
- 10 cl cream

Bring to a simmer the milk with the zest of orange. Leave to infuse.
Then, in a large bowl, beat the yolks with the sugar, then add the flour or corn starch.

Hydrate the gelatin in cold water...
Remove the zest out of the milk, then pour it still warm over the previous mixture. Mix until homogeneous then put it back in the saucepan, cook until it thickens (about 1 minute). Place this pastry cream back in the bowl, put the gelatin, mix until dissolved and the butter (50 gr). Beat until homogeneous. Leave to cool down (room temperature).

When the pastry cream is at room temperature, whip the rest of the softened butter until smooth. Then add progressively the pastry cream and whip. It has to thicken (we have now a mousseline cream). Place in the fridge for 30 minutes...

Then whip the cream, and fold it in the mousseline cream.

Assembly :
Cut the brioche into 4 cm X 10 cm pieces. Slice them in 2.

Spread a generous layer of cream, put some crystallized orange peels, then gather the 2 halves...

Caramel Thread :
- sugar
- bit of water

Place the sugar in a sauce pan with a bit of water, cook it until it caramelizes. With the help of a fork, let run some caramel doing some quick horizontal movements over 2 wooden spoons to create the threads.

Shape those threads when still a bit warm...

Serve on the side with more cream on top, decorate with the caramel and some pieces of crystallized orange peel...

0

Unknown

5:00:00 ص

For 4 individual bavarois,

The Cigarette Batter :

- 30 gr softened butter

- 30 icing sugar

- 1 egg-white

- 30 gr flour

- red food coloring

Blend the softened butter with the icing sugar, then add the egg-white, mix until well combined...

Then add the flour, and the food coloring (some drops, I didn't count them...)

Spread this batter over a oven try covered with baking paper. Scrape it with a pastry comb scraper. Place the tray in the freezer for 15 minutes (do not skip this step). Meanwhile prepare the joconde sponge cake...

The Joconde Sponge Cake :
- 75 gr ground almonds
- 75 gr icing sugar
- 20 gr flour
- 2 whole eggs
- 30 gr melted butter
- 2 egg-whites
- 12 gr sugar

Mix the ground almonds, icing sugar, whole eggs and flour, when homogeneous add the melted butter. Beat the egg-whites until stiff, add the sugar, beat again and fold them delicately with the previous mixture...

Remove the tray from the freezer, spread the joconde batter over the strips of frozen cigarette batter and put in the preheated oven (medium heat) for about 10 minutes. Then let cool down a while, turn upside down and remove the baking paper...

Cut strips and circles to fit the half sphere mold...

The Bavarois Mixture :
- 150 gr rapsberry coulis
- 1 Tbsp lemon juice
- 20 gr water
- 40 gr sugar
- 2 gelatin sheets (4 gr)
- 120 gr cream

I used frozen raspberries.
Cook the raspberries for 5 minutes then sift them to keep only the coulis.

Hydrate the gelatin in cold water for 5 minutes...
Boil the water with the sugar, then add the raspberry coulis, give it a quick boil and add the gelatine. Mix until dissolved and let cool down to reach room temperature (~25°C).

Then whip the cream (very cold). Do not whip it too much, we don't need it too much firm.

Then fold it delicately into the raspberry coulis...

And pour it right away in the molds, add 2 or 3 whole raspberries in the middle, pour more mixture to the top and add the circles to close the bavarois. Reserve them in the freezer at least 4 hours. This step will help us to unmold the bavarois.

The Raspberry Mirror Glaze :
- 50 gr raspberry coulis
- 50 gr water
- 40 gr sugar
- 1 gelatin sheet

In a sauce pan, warm up the water, the coulis and the sugar, after the first boils add the gelatin out of the heat and leave to cool down. When the mirror glaze reach the room temperature, remove the bavarois out of the freezer and unmold them. Then, plunge the top of the bavarois in the mirror glaze.

The cold will set the glaze almost instantaneously.  

Reserve them in the fridge to defrost them slowly.

The Rapsberry Truffles :
- 75 gr white chocolate
- 35 gr raspberry coulis
- Colored sugar

Dye some sugar with several drops of food coloring...

Melt the chocolate (in the microwave or in a hot water bath), then blend it with the raspberry coulis.

Wrap it in cling film and refrigerate until firm... (can make this step the day before)
Then unwrap it and cut in small cubes. Coat the truffles with the colored sugar...

Remove the bavarois 30 minutes before the service, place them in a plate, decorate it as you want, place a truffle on the top of the bavarois and serve right away.

Now, to tell the truth I also added a crispy ganache over the circles which close the bottom of the bavarois but for me it was really not interesting and useless so you can skip this step. Though, if you want to try you just have to blend melted (white!) chocolate with cream and raspberry coulis (about 4 tbsp melted chocolate, 2 tbsp cream, 2 tbsp raspberry coulis, and some crushed corn flakes or crispy rice)

The Initial Project :

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Unknown

12:51:00 ص

Here in France we're having probably the coldest summer since ages but it doesn't mean we can't eat a chilled dessert. So, today let me suggest to you a frozen soufflé flavored with passion fruit. 

4 servings,


Ingredients :
- 2 egg-whites (70~80 gr)
- 100 gr sugar (I guess it would be better with less sugar but use at least 60 gr)
- 30 ml water
- 25 cl passion fruit pulp (from fresh fruit or canned), or even any other fruit you prefer)
- 10 cl cream
- pinch of salt

Sift the passion fruit pulp through a strainer in order to remove the seeds, tread to save a maximum of pulp.

Meanwhile prepare the Italian Meringue :
Beat the egg whites until they are fluffy but not completely stiff. In a small saucepan boil the water with the sugar until it reaches 115°C/239°F.

Then, pour immediately this syrup in a thin stream over the egg whites, beating all the time until the meringue reaches the room temperature. 

the Italian meringue is perfect !

Whip the cream (very cold) until it forms peaks.

And fold it delicately into the fruit pulp.

here I used a whisk but I did not whip, I combined delicately the elements.

Then, fold in the Italian meringue.

also here do not whip !

Form a collar around the ramekins or any other containers with parchment paper or rhodoid film (must be taller than the top of the molds) use sticky tape to maintain it.

molds wrapped with rhodoid or parchment paper

...and fill the molds 1-2 cm above the top of the ramekins.

the mixture must exceed the top to simulate a classic soufflé

Place in the freezer right away for at least 4 hours.


The Passion Fruit Tiles :
- 2 tbsp sugar
- 1 tbsp melted butter
- 1 tbsp passion fruit pulp (keep the seeds)
- 1 tbsp flour
- 1 tbsp ground almond (optional)

Blend the sugar, flour, ground almond and the passion fruit pulp, mix well. Then add the melted butter, mix until perfectly combined.

Spread it very thinly with the back of a spoon over an oven tray covered with parchment paper.

Put in preheated oven (medium heat) for about 3 minutes (keep a eye on it, it burns really fast).

Remove the passion fruit soufflés from the freezer 10~15 minutes before serving, remove the parchment paper or the rhodoid film and decorate with a passion fruit tile.
Enjoy!

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Unknown

4:00:00 ص

Arroz doce (sweet rice) is a famous Portuguese dessert. 

makes 4 servings,

Ingredients : 

- 75 cl milk

- 25 cl water

- 50 gr sugar

- 125 gr rice (I used rice for risotto)

- 25 gr butter

- 1 cinnamon stick

- 1 large strip lemon peel

- pinch of salt

Pour the milk in a saucepan and heat it up.

  

Boil the water with the cinnamon stick and the lemon peel for 5 minutes in another saucepan (covered to prevent a too fast evaporation).

Then add the rice and the butter, cook (uncovered) until the water is completely absorbed.

let boil 5 min the water with the lemon peel and the cinnamon, then add the rice and butter

Now add the sugar and a ladle of milk over the rice and allow it to completely absorb the milk (as we do for cooking a risotto). Then add one more ladle of milk and so on until the rice is done (it might take a while, about 30 minutes). The rice has to be creamy and quite moist (it will absorb the liquid when cooling down).

when the rice has absorbed the water, add the sugar and a first ladle of hot milk, and so on...

Allow to rest 10~15 minutes, meanwhile prepare the custard sauce.

Crème Anglaise (custard sauce) :

- 12 cl milk

- 12 cl cream

- 3 egg-yolks

- 25 gr sugar

- 1/2 vanilla sugar packet

Heat up the cream and milk in a saucepan. Whip the sugars with the yolks in a large bowl until it lightens the color. Pour the hot cream over the previous mixture. Mix well.

whip the yolks with the sugars, then pour in the hot milk/cream mixture...

Pour back in the saucepan and cook over gentle heat until it reaches 83°~85°C (181°~185°F) or until it thickens a bit (it lightly coats the wooden spoon).

if you have no thermometer, the custard has to coat lightly the wooden spoon

Fold this custard into the rice.

add the custard sauce in the rice

Pour in individual containers. Leave to cool.

Decorate with cinnamon powder.
Enjoy!

here, inspired by Matisse

and here inspired by Vigeland

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Unknown

3:00:00 ص