Pavlova with Coconut Yoghurt, Chia Seeds and Fresh Summer Fruits

Pavlova with Coconut Yoghurt, Chia Seeds and Fresh Summer Fruits

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Ingredients:

  • 4 egg whites (approx. 60 eggs)
  • 220g caster sugar
  • 3 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 5 fresh lychees
  • 1 ripe mango
  • ½ punnet raspberries
  • ½ punnet blackberries
  • 1 pomegranate
  • 4 figs
  • 1 container coconut yoghurt
  • 2 tablespoon chia seeds
  • 1 tablespoon lavender flowers (optional)

Method:

  1. Preheat your oven at 150°C (300°F)
  2. Place your egg whites in the bowl of an electric mixer and whisk until soft peak.
  3. Slowly add the sugar and beat until the mixture is glossy and all the sugar is dissolved.
  4. Sift the cornflour over the meringue, add the vinegar and fold through.
  5. Tranfer the meringue into a 18cm round baking dish lined with non stick baking paper.
  6. Place in the oven, reduce the heat to 120°C (250°F), and bake for 1 hour. Then turn the oven off but leave the meringue in until it has cooled down.
  7. Place the meringue on a serving tray and top with the coconut yoghurt, chia seeds and fresh fruit!

Bon Appétit

Le Fermier

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Rosewater Honeycomb with dark chocolate and lavender flower

Honeycomb1_lefermier_221115Honeycomb is a fun and simple Amuse-Bouche that is full of flavour, light and delicious . It is also a great addition to many dessert recipes like waffles, ice cream or sprinkled on top of a berry crumble. Perfect little treat to go with your coffee and tea at the end of you meal or you can also package them to give them as presents to your friend or family!!!

Ingredients:

  • 300g caster sugar
  • 1 cup water, about 250ml
  • 3 tablespoon baking soda
  • 200g dark chocolate
  • Dried lavender flower, or dried edible flowers
  • 20ml rosewater

Honeycomb3_lefermier_221115Method:

  1. Line a deep stainless steel bowl with baking paper.
  2. Place the sugar and water into a saucepan and stir to dissolve the sugar. Clean the side of the saucepan with a pastry brush and a little bit of water, to prevent the sugar from crystallising.
  3. Bring the sugar to the boil and cook it until it become slightly brown, you only want a pale caramel.
  4. Take it of the heat, put the saucepan next to the stainless steel bowl, and pour the baking soda in the caramel while whisking very quickly , Do not whisk for too long, only a few seconds. Once you add the baking soda it will rise very quickly a little like a volcano!
  5. Pour the honeycomb in the bowl as soon as you stop whisking and leave to cool down completely. It should  become hard pretty quickly.
  6. In the meantime, break down the chocolate in a stainless steel bowl and melt it over a bain-marie.
  7. Break the honeycomb into big chunks, dip half of them into the chocolate and the flowers. Leave the chocolate cool down so it hardens and they are ready to be served!

 

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Macarons

macaron2_lefermier_031215The Macaron appeared in Europe in the middle ages, made from sugar, almond and egg white from the very beginning. Some say that the Macaron was born in the VIIIe century in venetians monastery. They were introduced in France by Catherine de medicis for her wedding with the Duc d’Orléans. The macaron use to be eaten as individual biscuits and it’s not until 1830 that, in Paris, pastry chefs decide to stick two macaron together using ganache to create the “parisian” macaron which was later popularized by the very famous Ladurée.

They are now many different flavours of macaron like a mandarine and olive oil from Pierre hermé in Paris or lime and basil and even peach and rose! I have decided to add a festive touch to my macaron today by using Christmas spices to flavour my crème.

Watch the how to video below or visit my YouTube channel here for lots more videos

Macaron with a Christmas Spice Cream

Ingredients for the shells:

  • 210g icing sugar
  • 90g caster sugar
  • 130g egg whites
  • 150g almond meal

macaron4_lefermier_031215Method:

  1. Preheat the oven at 160 degrees Celsius and make sure all the ingredients are measured.
  2. In a food processor, blitz the icing sugar and almond meal until it is very fine. Make sure it is really fine otherwise the top of the macaron won’t be smooth.
  3. Sieve the almond meal and icing sugar to remove the chunky bits, and keep aside.
  4. Whisk the egg white to soft peak, then slowly add the sugar and keep whisking until it is all dissolved. Add the food colouring and whisk until combined.
  5. Using a spatula, incorporate half of the almond meal and icing sugar, mix, then add the other half.
  6. Gently work the mixture by folding it onto itself, making sure you scrape the bottom to get all the ingredients. Work it until it becomes glossy and form a ribbon when you lift the spatula (see video).
  7. Using a pipping bag with a nozzle, lay the macaron on flat baking tray lined with greaseproof paper.
  8. Leave them on the bench top for about 15 minutes so that a skin forms on the top. Check if they are ready to be baked by gently touching the top with your finger, if it doesn’t stick then they are ready.
  9. Bake for 15-20 minutes, then leave them cool down before garnishing them with the crème.

macaron3_lefermier_031215Ingredients for the Crème:

  • 2 free range egg yolk
  • 25 cl full fat milk
  • 50g caster sugar
  • 25g flour
  • 1 cinnamon stick
  • ½ teaspoon ground clove
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ginger
  • 2 star anis
  • 1 orange peel
  • 1 lemon peel
  • 75g soft butter
  • 1 vanilla pod, seeds out

Method:

  1. Boil the milk with the vanilla ( seeds and pod) and the spices.
  2. Whisk the egg and sugar until slightly white and fluffy, add the flour and mix until combined.
  3. Pour the hot milk through a sieve, whisk to combined all the ingredients, and cook for about 3-5 minutes while whisking.
  4. Pour the crème in large dish, spread it as thin as you can to cool it down quickly. Once cooled completely, place it in an electric blender, whisk until it is smooth and add the soft butter. Keep whisking until the mixture is glossy and smooth.
  5. To put the macaron together, simply pipe a little bit of crème in the center of half of the shell and put a shell on top!

Kouglof with a Ginger Bread Crème Anglaise

Kouglof1_lefermier_221115This recipe comes from Alsace. This region, in north-East of France, is famous for their architecture like the Palais Rohan, but also for their cuisine, which incorporates some Germanic traditions being that the town borders Germany.

Their culinary specialties include Cervelas, Tarte flambée, Choucroute (Sauerkraut) and Baeckeoffe, a mutton, beef and pork stew. They have one of the richest cuisines in France and are well know for serving big portions.

The recipe I am sharing with you today is called a Kouglof, a cake containing yeast, raisins, rum, & almonds. It has a distinctive shape because of the special mold it is cooked in, and you’ll find variations of this delicious cake in Germany and Austria. Once cooked, the Kouglof is soaked in a delicious vanilla and rum flavoured syrup that makes this dessert even more irresistible. To add a festive twist to this traditional recipe, I have chosen to pair it with a ginger bread crème anglaise.

If you are looking for a wine to match this delicious dessert, I highly recommend a Domaine Bertrand-Bergé Rivesaltes Ambré from www.airoldifinewines.com.au

Kouglof with a Ginger Bread Crème Anglaise:

For The Kouglof:

Ingredients:

  • 400g bakers flour
  • 35 fresh yeast
  • 70g caster sugar
  • 150g free range eggs
  • 50g milk
  • 150 salted butter
  • 5g salt

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Method:

  1. Warm up the milk and dilute the yeast into it.
  2. In an electric mixer, like a Kitchen Aid for example and equipped with the hook attachment, place the flour, sugar and salt in the bowl and mix for a couple of minutes.
  3. Add the yeast mixture, while mixing on medium speed, add the eggs one at a time and whisk on high speed until the dough detach itself from the sides.
  4. Slowly add the soft butter and mix until it is all incorporated, cover with cling film and place the bowl in a warm place until the dough has doubled in size.
  5. Preheat the oven at 180 degrees Celsius and line the mold with soft butter and place an almond in each of the small holes of the mold.
  6. Mix the dough with the hook attachment on medium speed and add the raisins, mix until well combined.
  7. Place the dough in the mold to about ¾ , leave to proof until it has reached the top. Brush the top with an egg yolk and bake for 25-30 minutes depending on your oven.
  8. Unmould the Kouglof and soak it, using a pastry brush, with the syrup.

Kouglof4_lefermier_221115For the syrup:

Ingredients:

  • 1L water
  • rum
  • 1 orange zest
  • 1 lemon zest
  • 400g caster sugar
  • 50ml dark rum
  • 1 vanilla pod, split
  • 500ml water
  • 100 g raisin

Kouglof5_lefermier_221115Method:

  1. Warm up 1 liter of water then add the rum, place the raisins or currants in the liquid for 30 minutes then strain. This process will avoid that the raisins fall at the bottom of the mold while cooking.
  2. Bring 500ml of water, orange zest, lemon zest and vanilla to the boil, then turn the heat of and add the rum.

For the Crème Anglaise:

Ingredients:

  • 500ml full fat milk
  • 100g caster sugar
  • 4 egg yolk
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • ¼ teaspoon cloves
  • 1 teaspoon 5 spice

Method:

  1. Bring the milk and spices to the boil.
  2. In a mixing bowl, whisk the yolks and sugar together. Pour the hot milk over the top and whisk until all the ingredients are dissolved.
  3. Pour the mix back in the pot and cook on medium heat using a spatula to stir. Once the thin layer of foam at the top disappear, check the cream by lifting the spatula out and drawing a line with your finger, if the line remains it means that the anglaise is ready.
  4. Pour the crème anglaise in a clean bowl and refrigerate.

 

Saffron and Orange Blossom Crème Caramel

saffroncremecaramel1_lefermier_281015

The Crème Caramel is, I think, one of the most iconic French dessert, one that you’ll find on every brasserie menu around France or French restaurants overseas. It is a dessert I used to have growing up; even the school cantine used to serve crème caramel. I like to refer to this dessert as the Tarte Tatin version of the Crème Brulée because it has the caramel at the bottom while cooking.  I decided to revisit this classic recipe and give it my own personal twist by adding some saffron and orange blossom aroma. The floral aroma and the richness of the saffron combined with the refreshing scent of the orange blossom goes perfectly with the sweetness of the caramel. It also adds a touch of spring to this classic French dessert!

Ingredients for the Caramel

  • 200g caster sugar
  • 5cl water

Method:

  1. Mix the sugar and water together in saucepan and cook until the sugar becomes golden in colour. Then pour the caramel at the bottom of deep round baking dish, preferably glass or ceramic, and leave to set.

Ingredients:

  • 1 l full fat milk
  • 7 free range eggs
  • 10g saffron threads
  • 2 tablespoon orange blossom water
  • 250 g caster sugar

Method:

  1. Preheat the oven at 180 degrees Celsius and boil the kettle for the bain-marie.
  2. Bring the milk, saffron and orange blossom to the boil and leave to infuse for 10 minutes.
  3. In the meantime, whisk the egg and sugar together until slightly white and foamy.
  4. Pour the hot milk over the eggs through a strainer, and whisk until all the ingredients are dissolved.
  5. Pour the mixture over the caramel, place the dish in a deep tray and cook in the bain-marie for 25-30 minutes.
  6. Let the crème caramel cool in the dish before you take it out as it may collapse if you do it when it’s still hot.
  7. To unmold the crème, gently run a small knife around the edge of the dish. Then place a serving plate slightly bigger than the baking dish over the crème caramel upside down and quickly flip it around while holding both plate. Reserve in the fridge until you’re ready to serve it.

Watch the how to video below or visit my YouTube channel here for more!

 

 

Chocolate Crémeux with a Dacquoise Biscuit

cremeuxchocolat1_lefermier_021015

Superfoods and raw foods may be the culinary trends du jour, but there’s still something about a decadent chocolate dessert that can tip most diet-devotees of the wagon, if only for an indulgent moment.

This is one such dessert. You know the kind: almost too pretty to be eaten, seemingly rich, but wonderfully light at the same time. Transporting, satiating, moreish. Drooling yet? Stop reading, and start baking!

Chocolate and Coffee Crémeux on Dacquoise:

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Ingredients:

  • 200g full cream milk
  • 200g mascarpone
  • 80g egg yolk, about 4 yolk
  • 40g caster sugar
  • 155g dark chocolate
  • 5g instant coffee

Method:

  1. Boil the milk, mascarpone and the instant coffee.
  2. Whisk the yolk and sugar together until slightly white.
  3. Pour the boiled milk over the eggs in two times while whisking non stop!
  4. Cook the mix over medium heat until it reaches 83 degrees Celsius, just like a crème anglaise.
  5. Place the chocolate in an electric mixer bowl and pour the hot mix over it while whisking. Whisk until the chocolate is completely melted.
  6. Transfer the mix into a clean recipient and wrap it with cling film, making sure it’s in direct contact, and place in the fridge until the next day.

Dacquoise:

DSC_0659

Ingredients:

  • 3 egg whites
  • 35g plain flour
  • 70g Hazelnut powder
  • 70g icing sugar
  • 30g caster sugar

Method:

  1. Preheat the oven at 240 degrees celsius
  2. Whisk the egg white in an electric mixer until they become slightly firm, then start adding the sugar. Whisk for about 3-4 minutes to obtain a nice meringue.
  3. Gently fold in the icing sugar and hazelnut powder using a rubber spatula.
  4. Then gently add the flour to the meringue.
  5. Spread the mix on a flat baking tray lined with baking paper, about 1cm thickness, and bake for 6 minutes.

Cut the Dacquoise using a round cookie cutter, the size you use is up to you!

Pipe the crémeux on the biscuit using a pipping bag with a star nozzle and garnish with fresh raspberries.

The richness of the crémeux, the nuttiness of the biscuit and the acidity of the raspberries create, I think, a well balanced dessert!

Bon Appétit

Le Fermier