Hello dear readers, and happy new year!
You may remember last year during my immersion in rural pastry, and the time devoted to employee numbers pre-pouf-in-bikini-en-or- short-is-good-as full swing, I was tested for you regime 100% sugars. A frank and strange little person on my success, my faith. That said, this lifestyle exclusively composed of carbohydrates, they have also been refined, is not recommended.
By finding a newspaper calmer and less conducive to the exercise of my gargantuan appetite, I naturally felt like a wedding cake melted in the sun.
Nay! Not only is the needle of the balance has not blinked, but I quickly discovered cataclysmic crisis. Deprived of my shoots glycemic energy I was wasting away, rather weak and helpless. And yes, sugar is sweet drug that infiltrates your days and nights, insidiously. Detoxification could not be more difficult ... especially when it was near the best sweets in town.
Neither one nor two, I quickly regained a respectable pace, nothing short of a blank and a Viennese chocolate every day of course, decorated with various intakes of essential nutrients collected from JP, Patrick or Pascal . So far, so good.
BUT! Our dear Saint-Honoré, the patron saint of bakers and confectioners, seems to be stuck in Eurostar, or the London fog is too thick to let preach his gospel, whatever. Still, his apostles here are rare, very rare. There are many beautiful muffins properly inflated, the generously glazed carrots cakes, cookies or buttered shamefully. But Viennese or blanks worthy of the name, period. Gods of chocolate, even less.
So ... then I try to stock as soon as I set foot in Paris, but they never last long, and the fault size riquiquiesque my freezer compartment, on the one hand, the fault to my baker who does not being robbed by an expatriate, on the other.
Fortunately, I have with me a fabulous namoure think me and my advanced state of dependency. So when he receives a small sampling of the best covers chocolate, it makes me enjoy it. 4 blocks from the Chocolaterie de l'Opera, no less. Sura, Samana, Carupano, Madong, four sumptuous backgrounds with whom I have organized small tasting sessions ... so much so that the 4 pounds are gone quickly.
If we add the Christmas chocolates, it is well do something like 5 pounds of chocolate a month. Is it serious, doctor?
It seems therefore that I must calm down on chocolate ... they say it is not a real meal, even melted on fruit ...
I calm myself then, but I must act in order not to perish mellitus. And I multiply the small treats.
Since I discovered how easy it is to make marshmallows, I'll stop over: after pandan- amarena , other marshmallows pandan but with a heart of crunchy hazelnut that will be remembered long (same recipe, hazelnut instead of amarena), and others, apricot-pistachio, and more delicately raised by sage.
You may remember last year during my immersion in rural pastry, and the time devoted to employee numbers pre-pouf-in-bikini-en-or- short-is-good-as full swing, I was tested for you regime 100% sugars. A frank and strange little person on my success, my faith. That said, this lifestyle exclusively composed of carbohydrates, they have also been refined, is not recommended.
By finding a newspaper calmer and less conducive to the exercise of my gargantuan appetite, I naturally felt like a wedding cake melted in the sun.
Nay! Not only is the needle of the balance has not blinked, but I quickly discovered cataclysmic crisis. Deprived of my shoots glycemic energy I was wasting away, rather weak and helpless. And yes, sugar is sweet drug that infiltrates your days and nights, insidiously. Detoxification could not be more difficult ... especially when it was near the best sweets in town.
Neither one nor two, I quickly regained a respectable pace, nothing short of a blank and a Viennese chocolate every day of course, decorated with various intakes of essential nutrients collected from JP, Patrick or Pascal . So far, so good.
BUT! Our dear Saint-Honoré, the patron saint of bakers and confectioners, seems to be stuck in Eurostar, or the London fog is too thick to let preach his gospel, whatever. Still, his apostles here are rare, very rare. There are many beautiful muffins properly inflated, the generously glazed carrots cakes, cookies or buttered shamefully. But Viennese or blanks worthy of the name, period. Gods of chocolate, even less.
So ... then I try to stock as soon as I set foot in Paris, but they never last long, and the fault size riquiquiesque my freezer compartment, on the one hand, the fault to my baker who does not being robbed by an expatriate, on the other.
Fortunately, I have with me a fabulous namoure think me and my advanced state of dependency. So when he receives a small sampling of the best covers chocolate, it makes me enjoy it. 4 blocks from the Chocolaterie de l'Opera, no less. Sura, Samana, Carupano, Madong, four sumptuous backgrounds with whom I have organized small tasting sessions ... so much so that the 4 pounds are gone quickly.
If we add the Christmas chocolates, it is well do something like 5 pounds of chocolate a month. Is it serious, doctor?
It seems therefore that I must calm down on chocolate ... they say it is not a real meal, even melted on fruit ...
I calm myself then, but I must act in order not to perish mellitus. And I multiply the small treats.
Since I discovered how easy it is to make marshmallows, I'll stop over: after pandan- amarena , other marshmallows pandan but with a heart of crunchy hazelnut that will be remembered long (same recipe, hazelnut instead of amarena), and others, apricot-pistachio, and more delicately raised by sage. 
Other gluttony fast and effective: rest with praline praline morsels - pistachio.
And last but not least, scrunchies pistachios, wrapped kinako this roasted soy flour the taste of peanut. I just discovered the kinako, and I feel it has lots of potential.
I also leave you the recipe for the famous chocolate pie blown and frozen orange-carrot namoure.
the way, do you know this greedy then? If it fails so often the hands-on, it offers you delicious and dazzling views.
Bye Then!
the way, do you know this greedy then? If it fails so often the hands-on, it offers you delicious and dazzling views.
Bye Then!
***
Bites pistachio praline
Bites pistachio praline
praline 100gr
50gr white cover (no pity Galak)
50gr roasted and chopped pistachios
Melt chocolate in double boiler, add the praline, combine then add the pistachios. Pour into impressions, let freezing cold.
50gr white cover (no pity Galak)
50gr roasted and chopped pistachios
Melt chocolate in double boiler, add the praline, combine then add the pistachios. Pour into impressions, let freezing cold.
***
Chouchous pistachios kinako
Chouchous pistachios kinako
equal weight of pistachios, sugar and water Some kinako
Place pistachios, sugar and water in a saucepan. Heat over high heat, stirring. The sugar forms a light caramel, a kind of sand formed around the pistachios. When pistachios are well coated, remove from heat and pour onto a plate / plate. Sprinkle kinako and coat the darlings. Allow to cool before booking.
***
Marshmallow sage
Marshmallow sage
Egg white: 90gr
Sugar 180gr
Water: 75gr
Gelatin: 9g
Sage: 5gr
mixing equal parts of sugar ice and cornstarch, approximately 50g
Soften gelatin in cold water.
Put the whites in the bowl of a mixer. Begin to rotate the whip at low speed.
Bring water and sugar to a boil. Cook until 120 degrees.
When approaching 115 °, increasing the speed of the whip. Pour the sugar syrup to drizzle over egg whites. Add gelatin and drained finely chopped sage. Let it run a few minutes then pour in a small frame or on a baking sheet lined with parchment paper and sprinkled with icing sugar mixture / cornstarch. Smooth, book overnight.
Sprinkle with icing sugar / cornflour and cut blocks with a hot blade.
Sugar 180gr
Water: 75gr
Gelatin: 9g
Sage: 5gr
mixing equal parts of sugar ice and cornstarch, approximately 50g
Soften gelatin in cold water.
Put the whites in the bowl of a mixer. Begin to rotate the whip at low speed.
Bring water and sugar to a boil. Cook until 120 degrees.
When approaching 115 °, increasing the speed of the whip. Pour the sugar syrup to drizzle over egg whites. Add gelatin and drained finely chopped sage. Let it run a few minutes then pour in a small frame or on a baking sheet lined with parchment paper and sprinkled with icing sugar mixture / cornstarch. Smooth, book overnight.
Sprinkle with icing sugar / cornflour and cut blocks with a hot blade.
***
sabayon tart chocolate
a sweet pastry sabayon tart chocolate
Bake the tart shells with white, cool. Place a circle slightly smaller than the diameter of the pie inside the jacket and then a strip of parchment paper.
Sabayon
for 1 large or 4 individual pie
Yolk: 40gr
whole egg: 50g sugar
: 20gr
milk chocolate 40g dark chocolate
: 60gr
butter: 100g
a pinch of lemon zest
pinch Maldon salt
Melt chocolate in a bain-marie and then add the butter.
In a bowl placed over a double boiler, whisk egg yolks and sugar until the mixture whitens and makes tape.
Pour chocolate into sabayon mix with spatula.
Spread on pie crust. Bake at 180 degrees for a quarter of an hour, until the mixture is set.
Sprinkle a little lemon zest and a few crystals of Maldon salt.
carrot orange jelly
200g orange juice
1 carrot
15gr sugar
Reduce orange juice by half. Add sugar and carrots cut into small dice. Cook, covered, until carrot is cooked :-)
for 1 large or 4 individual pie
Yolk: 40gr
whole egg: 50g sugar
: 20gr
milk chocolate 40g dark chocolate
: 60gr
butter: 100g
a pinch of lemon zest
pinch Maldon salt
Melt chocolate in a bain-marie and then add the butter.
In a bowl placed over a double boiler, whisk egg yolks and sugar until the mixture whitens and makes tape.
Pour chocolate into sabayon mix with spatula.
Spread on pie crust. Bake at 180 degrees for a quarter of an hour, until the mixture is set.
Sprinkle a little lemon zest and a few crystals of Maldon salt.
carrot orange jelly
200g orange juice
1 carrot
15gr sugar
Reduce orange juice by half. Add sugar and carrots cut into small dice. Cook, covered, until carrot is cooked :-)
