Yellow Peach and Raspberries Charlotte

charlotte-lefermier

 

Ingredients:

  • 18-20 Sponge fingers
  • 3 Punnet Raspberries
  • 3 yellow peaches

Butter Cream :

  • 3 egg yolk
  • 140g caster sugar
  • 50 g water
  • 180 g room temperature butter

Instruction:

  • Mix water and sugar in a saucepan and cook to 118 degrees celsius or 244 degrees Fahrenheit.
  • In the mean time whisk egg yolk in an electric blender, then poor the cooked sugar over it while mixing.
  • Whisk until cooled down completely, then add slowly add the butter and whisk until fully incorporated.
  • Keep aside

Italian Meringue:

  • 2 cl water
  • 80  g caster sugar
  • 2 egg white

Instructions :

  • Place sugar and water in a saucepan and cook to 118 degrees celsius or 244 degrees fahrenheit.
  • Whisk egg white to soft peak in an electric mixer then slowly add the cooked sugar while whisking.
  • Whisk until the meringue has cooled down.
  • Add a punnet of raspberries to the meringue and whisk.
  • Then gently fold the butter cream through the meringue and keep aside.

Building the cake:

  • Line a 22cm round springform cake tin with the sponge finger, side and bottom.
  • Place the butter cream mixture inside the lined cake tin and decorate the top with the remaining raspberries and sliced yellow peaches.

 

Wine Recommendation : charlotte2-lefermier

Cannelé de Bordeaux

1872

 

A Cannelé is a small French pastry with a soft, custard centre and a dark, caramelised crust. Modern versions are cooked using special moulds, ideally made from copper that are sort of a circular shape with a scallop-edge. This shape is widely thought to come from the fact that the word Cannelé in French is very similar to the word “cannelure” which translates to corrugation (think of a classic Aussie tin roof).

The origin of the Cannelé dates back to 1519 when nuns from a Bordeaux convent started to make cakes from flour they’d found on the quay, rhum from the islands and egg yolk left over from winemaking because they used egg white to purify the wine so they would have a lot of egg yolk left over in Bordeaux.

The dish, which is a specialty of the Bordeaux region of France, is made from eggs, sugar, milk and flour, and flavored with rum and vanilla. Today, cannelés are so popular that they can be even bought at Bordeaux McDonald’s!

As you might assume, Cannelés are often served for dessert but mini versions also make the perfect canapé to serve with champagne at a cocktail soirée.

This dish can be a challenging one to make, as put too much mix in the mold and you will get oddly shaped muffins instead of delicate fresh pastries, or put your oven at the wrong temperature and your caramel will go too far (charcoal Cannelé, anyone?). However, the crusty exterior texture and the almost unexpected soft, “vanillary” inner make it worth all the effort!

Ingredients:

  • 1L full cream milk
  • 2 whole eggs
  • 4 egg yolks
  • 280g plain flour
  • 475g caster sugar
  • 50g unsalted butter
  • 10cL rum
  • 2 tbsps vanilla extract
  • 2 vanilla beans

1821                     1835                    1866

Method:

  • Add the milk, butter, rum, vanilla extract and vanilla beans (seeds removed and placed to the side) all to a medium saucepan and bring to the boil.
  • Turn the gas off when it starts boiling and leave on the stove to infuse for 15 minutes.
  • In a mixing bowl add the whole eggs, egg yolks, sugar and vanilla seeds. Whisk the eggs and sugar until the mix become slightly white.
  • Reheat the milk mix in your saucepan on a medium heat until it starts to simmer, turn the gas off again to let it cool down just a little (the milk needs to be quite hot, but not boiling, when you pour it in as this will slightly cook the eggs, giving the Cannelés the perfect consistency)
  • Add about 1/5 of the liquid to the mixing bowl with the eggs and sugar, while whisking.
  • Whisk well, then add the flour, then whisk again and finally add the rest of the milk (by doing it this way you’ll avoid having lumps in the mix).
  • Leave the combined mixture to rest in the fridge for 24 hours.
  • While the mix is finishing its resting, grease the moulds with melted butter, put them upside down to get rid of excess butter, let it set and repeat the process one more time
  • Preheat the oven to 250 degrees Celsius. The Cannelés have to be baked at 2 different temperatures. The cooking starts at a high temperature to caramelise the outside, then lower to cook the inside.
  • For a 5cm high cannelé mould, fill the mould with mixture up to the 4cm mark, and no more. Filling the Cannelé moulds precisely is critical to the success of the finished product.The cannelé mixture will rise in the first stage of the cooking process and if the mixture rises above the lip of the mould it will get stuck and you’ll end up with a “rustic” looking cannelé muffin instead.
  • Place the Cannelé into the oven and cook at 250 degrees Celsius for 12 minutes, then lower temperature to 200 degrees Celsius and cook for another 35 minutes.
  • Take the Cannelé out of the oven and unmould them straight away and place them on a cooling rack, leaving to rest for 2 hours before tasting.

Pain d’épices

 

pain depice3

 

 

Pain d’épices was originally a sourdough bread without added leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. When ready the dough was cooked in loaf moulds. The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century.

Because traditional pain d’épices is sweetened entirely with honey, honey merchants in France often stock loaves of it for sale. La Collective des Biscuits et Gâteaux de France reserves the name pain d’épices pur miel (French for: “pure honey spice bread”) for pain d’épices sweetened only with honey

 

pain depice

 

Pain d’épices :

Ingredients :

  • 500 g flour
  • 250 g honey
  • 250 g caster sugar
  • 400 ml milk
  • 2 whole egg
  • 4 yolk (in total)
  • 4 tablespoon baking powder
  • 1 tablespoon bi carb soda
  • 4 tea spoon cinnamon powder
  • 2 teaspoon ginger powder
  • 2 cloves (grounded)
  • 1 teaspoon nutmeg
  • 140 g melted butter

IMG_2775[1]

 

Place flour, spices, baking powder and bi carb soda in a bowl• In a different bowl place the honey and sugar, warm up your milk and add it to the honey, whisk the until dissolve• Stir the flour mixture, then add the honey and milk mixture, whisked eggs and butter• Whisk vigorously until all the ingredient are well mixed.  Line the cake mould with grease proof paper then pour the mixture in a rectangle cake mould, and bake for 1 hour at 190 degree Celsius.