mississippi mud pie

when I first saw that Mississippi mud pie recipe in Matt Lewis & Renato Poliafito cookbook "Baked exploration" it felt like a dream come true, like meeting the pie you know you're going to spend the rest of your life with...I just switched coffee ice cream for peanut butter whipped cream (mister frog wouldn't dare to eat coffee) and made my own cocoa crust...(I'll give you both recipes to choose!)


yelds : 9 inch pie

here's what we need :

4 hours

for the cocoa crust (mine) : 125g sugar, 250g flour, 125 butter at room temperature, 1 egg, 50g unsweetened cocoa powder.

Matt Lewis chocolate cookie crust : 30 chocolate wafers, 1 tablespoon sugar, 6 tablespoons butter (melted).

for the chocolate filling : 4 ounces dark chocolate, 1/4 cup + 1 tablespoon heavy cream, 3 tablespoons butter, 2 tablespoons light corn syrup, 1 cup icing sugar, 1 tablespoon bourbon.

for the peanut butter whipped cream : 20cl very cold whipping cream, 100g peanut butter, 50g sugar.

for the chocolate fudge topping : 2 tablespoons heavy cream, 2 tablespoons butter, 1 tablespoon light corn syrup, 3 ouncdes dark chocolate, 1 teaspoon bourbon (I skipped).

Pecan nuts, sugar.

here's what we do :

first let's make the crust : in a small bowl mix sugar & cocoa

In a second & larger bowl, pour flour, then add butter cut in small squares and work lightly with your finger tips until well combine & SANDY.

Dig a well, add the egg & the cocoa-sugar mix, work with your finger tips until homogeneous. Allow to rest 1 hour in fridge.

preheat oven at 350°F

Use a rolling pin to spraid your dough (not to thin) & bake in a 9 inch pie pan for 15/20 minutes (don't forget to prick dough with a fork, so it'll stay flat).

Here goes Matt Lewis crust version : In a food processor, pulverize the wafers cookie into a very fine crumb mixture. Place the crumbs into a bowl, add the sugar & stir until combined.

Pour the melted butter over the crumbs & mix well. Transfer to a 9 inch pie plate & press it into the bottom & up the sides. Use the back of a large spoon to get an even crust. Set aside in fridge.

now let's make the chocolate filling : coarsely chop chocolate & place in a large bowl.

In a saucepan, bring the cream, butter & corn syrup to a simmer. Pour it over chocolate & let sit for 1 minute. Whisk until completely smooth. Add icing sugar & bourbon & whisk.

Spread the chocolate filling evenly over the pie crust, cover & refrigerate for 2 hours.

here we go with the peanut butter whipped cream : in a cold bowl, pour the cold whipping cream & sugar, whisk well, add peanut butter, whisk still until thick.
Spread over the chocolate filling. Back to fridge...

meanwhile go on with the topping : coarsely chop chocolate & put in a bowl.
In a small saucepan over low heat, heat cream, butter, corn syrup, until simmer. Pour on chocolate & whisk. Stir in the bourbon if using. Whisk until it reaches room temperature & pour it over peanut butter cream.

caramelized pecan nuts with sugar in a frying pan over medium heat. Spread on a parchment to cool down.

Decorate your pie.                                                                                                                                                                                                                                                                                                         relax, savour & share!

Popcorn corn cake

I really don't know where this idea came from, but I had it in mind for a week & really had to make it...
In fact, caramelized popcorn crunch combine with a moist corn cake appears to be a yummy idea !!

Yelds :  One family cake

Here's what we need :

150g sugar, 50g honey, 70g whipping cream, 4 eggs, pinch salt, 200g corn flour, 4g baking powder, 100g butter, 50g caramelized popcorn.

Here's what we do :

preheat oven at 320F°

In a large bowl, mix sugar with honey, cream, salt & eggs.
Add corn flour & baking powder, whisk well.

Heat your butter over medium heat until nice golden brown.
Sieve and pour into batter, mix well & carefully.

Pour mixture in a cake mould & cover with caramelized popcorn.
Bake for 45 minutes (don't forget to check with a knife).

                                                                                                                                   relax, savour & share!

Yin Yang coconut & dark chocolate rocks

Friday evenings are my favorite. The perfect time to relax ! They inspired me these Yin Yang coconut & dark chocolate rocks : black & white, sweet coconut & slightly bitter chocolate, crunchy outside & moist inside. A delicious way to illustrate the chinese Yin & Yang philosophy. you're going to levitate !!!

yelds : 35

Here's what we need :

4 egg whites, 200g sugar, 200g ground coconut, 40g flour, 100g dark chocolate (60%), 1 teaspoon ginger powder, 1 teaspoon 4 spices mix.

Here's what we do :

Preheat oven at 350°F

first, let's make a wonderful Italian meringue (relax, it is not as hard as it seems) : beat egg whites until stiff, with nice peaks.

make a syrup with the sugar & 66g water on high heat, pour it on egg whites beating on medium speed until cold.

In a bowl, mix flour & coconut. Add the meringue carefully.

Arrange small amounts of batter (use a table spoon to help) on a baking sheet covered with parchment.
Bake 15 minutes (they must be very very slightly brown)


Melt dark chocolate in "bain marie", add ginger & spices. Pour half of each Yin Yang rock in chocolate.

                                                                                                                                   relax, savour & share!

Coco raspberry valentine mousse millefeuilles

Unless you live on the moon, you know tomorrow is valentine's day ! this year, I want to celebrate in pink !! Pink hearts, pink mousse...A tender & sweet color to show my love ! So, as they say on "Love boat" : "come aboard, whe're expecting you..."

yelds : 2 lovers

here's what we need :

puff pastry (homemade or bought, as you like), 100g sugar, 10cl whipping cream, 15cl raspberry juice (well, if valentine's day was in summer we could make it with fresh raspberries, but winter is still here...), 100g ground coconut, 1 sheet gelatin (2g), 2 egg whites, 1/2 teaspoon cream of tartar, icing sugar & red food coloring powder.

here's what we do :

whisk the whipping cream with 70g sugar until you've got a nice "chantilly" cream, put in fridge.
beat egg whites at slow speed for 1 minute, add 30g sugar & cream of tartar, increase speed until stiff & allow to rest in fridge.

If you're using a sheet of gelatin, pour into cold water in order to soften, meanwhile heat the raspberry juice.
Soak gelatin, mix thoroughly with juice.

Mix "chantilly" cream & egg whites carefully, then add raspberry juice & ground coconut.
Allow to rest in fridge for at least 3 hours.

preheat oven at 350°F

Spread your puff pastry with a rolling pin and cut 4 hearts with a heart shaped cutter.
Line a rimmed baking sheet with parchment, bake 12/15 minutes (until hearts are a nice golden color).
Let hearts cool down...
Just before serving: in a small bowl, combine icing sugar & red coloring food powder, pour 2 hearts in...
Lay the coco-raspberry mousse on 1 heart & cover with the colored one.

                                                                                                                         share with your beloved one!

Chewy vanilla & daims cookies

I like my cookies chewy much more than crunchy ! I guess it is a question of personal taste ! these have a strong vanilla flavour & Daims just slightly melt into the dough & add an even chewier texture...We really had hard times not to eat them just out of oven & wait until they cool down a bit, needless to say they didn't last long !!

yelds : 20

here's what we need :

3/4 cup + 2 tablespoons sugar, 1/2 cup softened butter, 2 tablespoons coconut oil, 1/2 teaspoon salt, 1 large egg, 1 tablespoon cornsyrup or honey, 1 tablespoon pure vanilla extract, 2 drops almond extract, 2 cups + 2 tablespoons flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 20 daims

here's what we do :

preheat the oven to 350°F
In a stand mixer fitted with the paddle attachment, beat sugar, butter, coconut oil & salt on medium speed about 1 minute, until fluffy & light.
Add the egg, corn syrup or honey, vanilla & almond extracts and mix on low speed just to combine, then beat at medium speed for a total of 1 minute

In a medium bowl, whisk flour, baking powder & baking soda, then add to the batter. Mix on low speed to combine then on midium speed for about 30 seconds to mix the dough uniformly.

Cut 20 daims into small pieces & add to the dough.

gently roll the dough into balls (about one heaping tablespoon each) balls don't need to be perfect !
Line 2 rimmed baking sheets with parchment. Arrange at least 2 1/4 inches apart on the baking sheets.
Bake one sheet at a time until golden with top NOT COMPLETELY SET, 10/12 minutes !! Unless you really have a good excuse, you better stay around !!

Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack.
                                                                                                                                  relax, savour & share !

Cannoli

cannoli is a delicious traditional sicilian pastry made of deep fried dough & creamy ricotta mixed with sugar and your choice of flavour, such as chocolate chips, candied orange or lemon, alcool.... It is my favorite sicilian dessert, I could eat cannoli every day !! today I've chosen chocolate chips, so no more talking and let's start. ohh ! one more thing, you'll need cannoli rolls such as these .

yelds : 20 cannoli medium size

here's what we need :

for the pastry : 250g flour, 1 teaspoon unsweetened cocoa, 1 tablespoon sugar, 40g butter, 1 egg white, 1 tablespoon Marsala, 1 pinch salt, water, vegetable oil to fry

for the filling : 500g ricotta cheese, 150g sugar, 1/2 teaspoon vanilla extract, dark chocolate chips (as much as you want)

here's what we do :

in a large bowl, mix together butter, flour, cocoa, sugar, Marsala & salt
pour as much water as needed to have a nice dough. Wrap it in cling film & allow to rest in fridge for 1 hour.



in a second bowl strain ricotta cheese , then add sugar, vanilla extract, whisk carefully

spread the pastry thinly and cut ovals that you will wind around your cannoli rolls
superimpose extremities, seal with egg white
deep fry pastry (with cannoli rolls) in hot vegetable oil
strain

wait until they cool down before taking off the rolls
when ready to serve, fill with ricotta cheese, decorate with icing sugar
                                                                                                                                   relax, savour & share!

Poached pear pudding

poched pears in spiced sweet wine are really something delicious with a soft & flavourful texture. They go perfectly well with a creamy ginger pudding...let's enjoy !!!

yelds : 4

here's what we need :

3 hours

4 pears, 50g brown sugar, 1 vanilla pod, 1 cinnemon stick, 40cl sweet white wine, 1/2 organic lemon


the puddings : 40g very soft butter, 160g sugar, 1 teaspoon ground ginger, 1/2 teaspoon lemon ground zest, 2 tablespoons lemon juice, 2 eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, 25cl milk

here's what we do :

peel lemon zest
peel pears, cut in 2 and pour lemon juice all over so they won't oxydize & blacken

pour wine into a saucepan on medium heat with brown sugar, vanilla pod cut in 2 & grated, cinnemon stick
bring to a boil

add pears with lemon zest and leave to simmer for 15 minutes then in the fridge for 3 hours...

meanwhile, let's cook the pudding : preheat your oven at 320°F
whisk sugar & butter together until light & fluffy, add egg yolks & whisk again
add flour & baking powder
pour lemon juice, ground ginger & lemon zest
mix in with milk

whisk egg whites to picks & add carefully to mixture

pour in 4 bowls, cook for 20mn (pudding tops must be light brown)
serve with pears on puddings
                                                                                                                                  relax, savour & share!

Happy rabbit year

Light biscuit with candied kumkat & dark chocolate supreme

while looking for a special cake to bake - something a little more sophisticated  than usual - strolling through my culinary books, spreading them all around me, suddenly...my eyes met THE ONE ! It was just what I was craving for...I just switched tangerines for kumkats, to add someting personal & exotic.

yelds : 8

here's what we need :

2 round cakepans : 20cm diameter & 24cm diameter
6 hours

almond streuzel : 25g butter, 25g brown sugar, 25g flour, 25g ground almonds


almond light biscuit "dacquoise": 3 egg whites, 50g sugar, 85g ground almonds, 30g flour, 100g icing sugar

semi-candied kumkat : 15 organic kumkats, 50g honey


cream brûlée : 15cl milk, 10cl whipping cream, 1 vanilla pod, 1 teaspoon vanilla extract, 25g sugar, 1g agar-agar, 2 egg yolks


dark chocolate supreme : 150g dark chocolate, 50cl milk, 20cl whipping cream, 40g sugar, 2g agar-agar

here's what we do :

first the streuzel : in a bowl, mix together the sugar, groud almonds & flour.
cut cold butter into squares, add to the mixture & mix by hands to make a ball, allow to sleep in fridge for 30 minutes. preheat oven at 320°F. Disseminate on a metal plate covered with baking paper, bake for 10 minutes. Put aside.

the almond dacquoise : preheat oven at 374°F. In a bowl, mix together flour, ground almonds & icing sugar. Whisk egg whites with sugar until firm, add softly to flour. Cover the bottom of smallest pan with baking paper, pour batter & bake for 10 minutes.

the semi candied kumkats : in a saucepan, cover kumkats with water & boil, then change water & boil again. cut them into small slices, take out seeds. In a saucepan, at medium heat, reduce kumkats with honey to evaporate maximum water. Spread all over the "dacquoise" & put in freezer for 1 hour.

the cream brûlée : in a saucepan, mix whipping cream & milk, add vanilla pod cut lengthwise & grated, allow to infuse at medium heat. Take out vanilla pod, add vanilla extract, mix sugar & agar-agar & melt in milk. Break egg yolks in a bowl, pour hot milk on, mix whisk well & put the mixture back on heat to a boil. When it's 183°F, pour on the semi candied kumkats & place it in fridge for 2 hours.

after 2 hours take the "dacquoise kumkats cream brûlée" out of its mould & place it on the center of the big mould (buttom covered with baking paper). And back to fridge !

the dark chocolate supreme : chp chocolate & melt in "bain marie". In a saucepan, heat milk with 50g whipping cream, pour sugar & agar-agar & boil for a few minutes. pour a 1/3 of hot milk on chocolate & whisk, 2 more times. Allow to cool down to 95°F. In a second bowl, whisk the remaining whipping cream until fluffy (but not hard), add to chocolate & immediately pour into the big mould & over the "dacquoise".
Let sleep in fridge for 2 hours.
Spread streusel on the cake before serving.

                                                                                                                              relax, savour & share!