Raspberry Tiramisu

We have a tone of raspberries growing in our garden, I think raspberries go so well with tiramisu. It is a real variation of the classic tiramisu but I love it !

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Ingredients for 4:

  • 2 1/2 cups fresh or frozen raspberries
  • 8 oz (250g) mascarpone cheese
  • 3 eggs
  • 1/2 cup sugar
  • 10 speculos or 10 lady fingers
  • 1 zest of lime

Method:

1 . Separate the egg white from the yolk and set aside in 2 different bowls.

2 . Mix the egg yolks and sugar together until they become pale yellow and add the mascarpone cheese.

3 . In the other bowl, beat the egg white until stiff peaks form. Carefully fold into the mascarpone cheese mixture.

4 . Using a mixer, mix the speculos or lady fingers until you get big chunk.

5 . Place a layer of speculos/ladyfingers in the bottom of your serving glasses. Add a layer of raspberries and a layer of mascarpone cheese mixture. Finish with some speculos/ladyfingers and one raspberry on top of the mascarpone mixture.

6 . Add some lime zest on top and refrigerate for a least a hour.

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Classic French Macarons

Today’s recipe is probably the most difficult recipe you will see on the blog but I had to share. I’m not sure if it’s the rainbow of color, the infinite list of possible flavors or the adorable two-bite size but I never have enough of those classic french macarons.

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It is definitely not the easiest pastry to make but with the good recipe and some patience you will do great, believe me !

Ready for the challenge?

Ingredients:

Meringue:

  • 80g (40gx2) egg white, at room temperature
  • 20g white sugar
  • 1 pinch of salt

For the sirup:

  • 100g sugar
  • 35g water

Mix of Almond Meal:

  • 100g almond meal
  • 100g powdered sugar
  • food coloring of your choice

* I recommend using grams and only grams for this recipe. You will need to be really precise and so it is best to use an electronic scale.

Utensils:

  • 2 baking sheets
  • parchment paper
  • template for macarons, here
  • cooking thermometer
  • electronic scale
  • mesh shieve

Method:

1 . Separate the egg whites: Weigh 40g egg whites 2 times and store them in the kitchen at room temperature in 2 small containers covered with plastic wrap.

2 . Prepare the almond meal mixture: grind almond meal with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture through a mesh sieve. This step is very important because it will define the smooth look of your macaron shells. Set aside.

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3 . Preheat the oven to 290ºF and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.

4 . Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.

5 . Meanwhile, prepare the syrup. In a small pan, add 100g sugar and 35g water. Stir a little before turning to heat on over medium heat and immerse the cooking thermometer in it. Wait until the syrup increases temperature up to 230°F.

6 . When the syrup is at temperature, slow down the bowl mixer and slowly incorporate the boiling syrup by slowly pouring it on the edges of the bowl.  Continue to beat the egg white mixture for 10 minutes to let it cool.

7 . Add the last 40g egg white into the almond meal mixture and the food coloring of your choice.

8 . Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.

9 . When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, scrape batter from the sides to the center. You will need to repeat this until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula making like a « ribbon »

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10 . Pour batter into a pastry bag fitted with a 0.4-inch tip. On your prepared baking sheets, pipe out 1-inch rounds in the circles.

*You can place a macaron template under your parchment paper to help you make regular macarons. You can find my template here.

11 . Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 20 minutes.

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12 . Bake for 13 minutes and then remove them from the oven, and let it cool. When fully cooled, assemble the macarons with your choice of filling. For those ones I chose strawberry jam !

Homemade Bagels

Hey Guys,

I just came back to the States more precisely in Cleveland, Ohio for 2 weeks to visit some friends. I spend 4 years of my life there and so I got the chance to discover a bit of the american culture as well as their food. As soon as I got there I fell in love with bagels which could sounds weird since bagels are so common in the States. But in France bagels weren’t so popular at the time and I just love how we could eat them savory or sweet. So here is my bagel recipe, you can add any topping to this base. I personally love sesame seeds, cinnamon.crunch, asiago cheese or everything bagels.

I opted for oats and plain bagel this time and they were delicious !

Ingredients for 12 medium size bagels:

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 3 tablespoons of sugar
  • 1 1/4 cups lukewarm water
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon milk

Toppings: You can add pretty much whatever you like but here are some suggestions:

  • sesame seeds
  • poppy seeds
  • onion flakes
  • asiago cheese
  • cinnamon sugar (2 tablespoons of sugar for 1 tablespoon of cinnamon)

Method:

1 . Combine flour, sugar, salt, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook and slowly add the butter, and lukewarm water. Keep mixing until well-developed for about 10 minutes. The dough should be elastic and stretchable.

2 . Preheat your oven on the lowest temperature and turn it off. Transfer the dough to a lightly oiled bowl, cover it with a kitchen towel, and place it in your oven.* Let rise for 2 hours, the dough should double size.

*this step is important as it will help the dough to rise. Although, make sure it isn’t too hot.

3 . Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 12 pieces.

4 . Now, take a dough ball, and press it gently against the counter-top moving your hand and the ball in a circular motion until a perfect dough ball forms and repeat with the other dough pieces. Let the bagels rest for 15 minutes.

5 . Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on parchment paper. Repeat the same step with the remaining dough and allow to rest for 10 minutes. Meanwhile, preheat your oven to 400ºF.

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6 . Bring a large pot of water to a boil. Boil the bagels, until they rise to the surface of the pot, about 1 minute per side. Place them on the same parchment paper.

7 . Whisk the egg and add the tablespoon milk. Brush the bagels with this mixture and add the topping of your choice.

8 . Bake for 20 minutes, until golden brown and cool on a wire rack. It’s ready !!!!