Cherry Petits Fours

15 January 2011 Grandmas recipe  No comments

Petits Fours

INGREDIENTS
• 180 gr almond paste containing 66% almonds
• 30 gr pistachio paste
• 25 gr topping
• 75 gr eggs
• 1 pinch of salt
• 50 gr butter
• 20 gr type 55 flour
METHOD
• Mix the 66% almond paste with the pistachio paste
and topping to form a smooth paste.
• Gradually add the eggs, salt, flour and cold melted butter
to the paste.
• Turn the mixture into the Flexipan 1560 so that it is
2/3 full and place a cherry in the centre.
• Sprinkle the surface with icing sugar before baking.
• Bake in a ventilated oven at 190°C for 8 minutes
(preferably bake on a wire rack).
• Sprinkle with sugar after baking.
• Unmould after it has cooled for a few minutes.

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Financiers

15 January 2011 Grandmas recipe  No comments

Petits Fours

INGREDIENTS
• 225 g Icing Sugar
• 275 g Egg Whites lukewarm
• 75 g Flour
• 100 g Sugar
• 285 g Almond Powder
• 200 g Melted Butter
METHOD
• Sift the icing sugar, almond powder, flour and sugar
together.
• Add the egg whites and mix well all the ingredients
with a spatula.
• Melt the butter and add it to the batter.
• Bake for 10 to 12 minutes at 180 ° C in ventilated oven.
VARIATIONS
Raspberry Beignets
• Add 15 % frozen raspberry to the batter.
• Add one frozen raspberry in the center of the filled
Flexipan forms, before baking.
Bigout Pistachio – Raspberry
• Prepare a Raspberry Financier batter.
• In another neutral Financiers batter, add 12 %
pistachio paste.
• Pipe the two batters into the Flexipan forms.
• Before baking, arrange pieces of r...

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Coconut Cake

15 January 2011 Grandmas recipe  No comments

Petits Fours

INGREDIENTS
• 340 g grated coconut
• 200 g sugar
• 140 g invert sugar
• 4 eggs
• 20 g flour
• 10 g melted butter
METHOD
• Mix all the ingredients together with a spatula.
• Turn into the FLEXIPAN Ref. 1562.
• Bake at 170°C for 12 minutes.
• After baking, leave to cool for a few minutes and place
the tray in the freezer for 15 minutes.
• Unmould as soon as it is taken out of the freezer.
Pyramids 35 x 35 mm

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Biscuit Roulade

12 January 2011 Grandmas recipe  No comments

INGREDIENTS
• 360 g egg yolks
• 900 g eggs
• 900 g sugar
• 450 g flour
• 200 sugar
MIETHOD
• Beat the egg yolks, sugar and eggs together to form
a light mixture similar to genoese.
• Gently fold in the sieved flour.
• In a bowl, beat the egg whites and sugar.
• Gradually add the beaten whites to the mixture ensuring
the emulsion does not separate.
• Using a palette knife, spread 550 g of sponge onto the
sheet of Silpat.
• Baking : Very hot oven: 230 to 240 °C, damper
open for 5 to 10 minutes depending on the number
of trays.
• For coffee sponge roulade, add 50 g nescafé to the eggs,
sugar and egg yolks before beating.

• For chocolate sponge roulade, although the recipe
is different, the method is the same
• 360 g egg yolks
• 900 g eggs
• 860 g sugar
• 210 ...

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Biscuit Joconde

12 January 2011 Grandmas recipe  No comments

INGREDIENTS SILPAT

• 1000 g sugar
• 1400 g eggs
• 280 g flour
• 200 g butter
• 1000 g ground almonds
• 200 g sugar
• 800 g egg whites
METHOD
• Beat the sugar and eggs,
• Add the flour and ground almonds to the mixture,
• Beat the egg whites and sugar in a bowl,
• Fold in the beaten egg whites to the mixture making sure
the emulsion does not separate,
• Using a palette knife, spread 820 g sponge onto the
Silpat mat.
• Bae in hot oven (220 to 230 °C), damper open,
for 7 to 10 minutes depending on the number of trays.

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Passion fruit Truffle cake

11 January 2011 recipe  No comments

For 3×8 people (18 cm diametre,5cm hight

Almond Dacquois

Ingredients:

225g egg whitew-75g caster sugar-375g half ground almonds,half sugar

Procedure:

beal egg whites and sugar until firm.Fold in the grounds almonds with a spatula.Spread 1.5cm thick on a baking sheet.Bake at 170C for 25 minutes

Light biscuit

Ingredients:

150g egg yolks-65g caster sugar-50 g whipped cream-150g egg whites-65g caster sugar-145g flour

Procedure:

Beat the egg yolks and caster sugar until light.Fold in the whipped cream with a spatula.Beat the egg white and caster sugar until firm.Blend the two mixtures.MIx in the flour.Shape with a pastry bag and bake at 200C for 10 mn

soaking syrup

Ingredients:

25cl water-200g sugar-50g pureed passion fruit

Procedure:

Boil all ingredients together.

Frozen passion fruit cream

In...

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Madeleines

5 January 2011 Grandmas recipe  No comments

INGREDIENTS FOR 40 MADELEINES
• 300 g butter
• 250 g sugar
• 33 g brown sugar
• 33 g honey
• 330 g eggs
• 300 g flour
• 9 g baking powder
• Orange or lemon extract
METHOD
• Cream the butter.
• Add sugar, honey and brown sugar, then the eggs.
• Mix in the flour and baking powder sifted together.
• Gently stir in the batter some lemon or orange extract.
• If desired, place a coulis fondant in the center
(chocolate frozen in Flexipan ref. 1242).
IMPORTANT : Before baking, cool the Madeleines in
the Flexipan for 5 to 10 minutes at – 20 °C. This will
help to Madeleine to develop better in the oven.
• Bake at 210 °C for 5 minutes, then at 180 °C for
5 to 6 minutes..
• Before unmoulding, let the baked Madeleines to coolin the Flexipan to give them the typical Ma...

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New macaroon recipe

4 January 2011 Uncategorized  No comments

America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.

There are many recipes for Coconut Macaroons. For example, there are two Coconut Macaroon recipes on this site as I couldn’t decide which one I liked better. While both recipes are bursting with sweetened coconut, they differ in both ingredients and technique. This recipe starts by warming egg whites with white granulated sugar until nice and creamy. Then vanilla extract, cake flour, and sweetened coconut are folded in...

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My first macaroon recipe

4 January 2011 Grandmas recipe  No comments

Ingredients

* 1 (14 ounce) can  Sweetened Condensed Milk
* 1 egg white, whipped
* 2 teaspoons vanilla extract
* 1 1/2 teaspoons almond extract
* 1 (14 ounce) package flaked coconut

Directions

1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Footnotes

Macaroon Kisses: Prepare and bake as above...

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