People celebrate birthdays.
Me… I hide and mourn because it is another year that has gone by, and a year older that i become;-(
I usually do not like to celebrate my birthday. i don’t like the attention and I don’t like the idea of celebrating another year that has slipped by;-( On that day, I like to just disappear. This year however, i had a very special birthday ( no longer in my 20th;-( booh whooh). To celebrate the occasion, a large portion of my family came to visit from France:-). So of course, this time I really could not hide, or pretend it was not be.
Instead we decided to offer a small dinner party. FUN!!! Since i love to cook. The kick though, I was not allowed to cook (per my family and my husband) so we went to a venue here in Spartanburg. The place offered good food, but since I never was able to find a dessert there, I thought I would bring my very own on my birthday.
I wanted to offer something elegant, delicious and not too heavy. Originally i wanted to make a chocolate dome, but since several of my guests do not like chocolate i decided to offer un Framboisier. It is a fairly easy dessert if you know how to make macarons, and it is a very impressive dessert.
( I would like to apologize for not offering a recipe using ounces and cups, but this dessert needs to be very precised in order to work).
The recipe of macaron was adapted from La cuisine de Mercotte, and the lemon mousse from the very reknown French pastry maker Stephane Glacier ( with whom I had the privilege to work with this past month).
Ingredients for 15 large macarons: 22o gr of egg white at room temperature, 450 gr. of powdered sugar, 250 gr. of almond mill/ or almond flour, 60 gr. of granulated sugar, 1 pinch of salt, 2 drops of red coloring, 2 drops of lemon juice.
Turn the oven to 293. Place two large silpats on 2 large perforated sheets. In a large bowl, sift together the powdered sugar and the almond flour. In the bowl of a large mixer, place the eggs, the salt and the lemon juice and start beating the egg whites until they are foaming. Then add the sugar slowly, 2 drops of red coloring, and beat until the egg whites form hard peaks.
Slowly add the almond mill/sugar mixture into the egg mixture with a spatula by slowly folding the flour mixture into the egg. Stir slowly until the egg/ sugar mixture starts making a shiny, even dough.
Place the macaron “paste” into” a pastry bag and pipe 2 inches circles at 1 inch interval on the silpat. Bake the macarons for 17 minutes. Remove them from the oven and let them cool before peeling them off from the silpat.
Lemon Mousseline: 500 gr. of milk, 1 lemon zest, 125 gr. of sugar, 50 gr. eggs, 75 gr. egg yolks, 45 gr. of corn starch, 2 stick of butter, 4 boxes of raspberry.
Warm up the milk until is hot, and almost at a boiling point. Meanwhile in a large bowl, mix the eggs, egg yolks and the sugar. Then add the cornstarch. Slowly pour on the milk onto the egg mixture and stir. Empty this mixture into a large pot and cook at medium-high until the mixture thickens and starts making a few bubbles. Remove the pot from the stove, add the lemon zest and mix well. Empty this mixture onto a large flexipan, cover the flexipan with a plastic wrap tightly so a skin will not form, and let it cool at room temperature before placing it into the fridge.
When the pastry cream is cold, empty it into the bowl of a large mixer and beat in the soft butter a little at a time. When all the butter has been added, pulse the mixer to a faster speed for 1-2 minutes. Fill a pastry bag with the mousseline cream, and pipe the mousse on a macaron in the center of the macaron at a distance of 1/3 of an inch off the border of the macaron. Place fresh raspberry around the cream, and place another macaron on top of the cream and the raspberry. Pipe a star on the middle of the macaron, and top the star with a raspberry. Et voila!!!
Isn’t it magnifique????
maintenant c’est votre tour.
Bon Appetit and Happy Cooking!!!