March 21st is Macaron Day!!!

Posted March 22, 2016

Filed under dessert, Fancy European Desserts, What's Up in Cecile's Kitchen

Did you know that today is National Macaron Day. For those of you who do not know what a Macaron is, Macaron is a scrumptious delicious bitesize dessert originally from France. Those sweet desserts are made with egg whites, icing sugar, granulated sugar and ground almond. It is usually filled with buttercream, jam, or flavored ganache.

It is hard to describe a macaron. People often want to compare them to meringues because they are light like meringues, and a bit fluffy like them also, but that would not give them justice!!!

Macarons are like heaven in your mouth. Those cloud like cookies will take you by surprise. Because of their crunchy shell, you will not expect their smooth and soft, delicate filling inside that will melt in your mouth releasing their delicate flavors.

A very re-known Chef by the name of François Payard once described his sensation when eating one:” the many different flavors textures and flavors will hit you all at once”.

Have you had yours today??? If you have not, it is probably too late, though it depends where you live. But if you live in my corner of the world, you are probably out of luck.

But, Easter is coming soon, so you can always order some for a special someone. They make for great gifts, and they are very impressive!!!

And they will, always always please your crowd!!!

Not really sure what to bring your mom, or grandmother for Easter. Don’t just settle for chocolate eggs, bought from the local grocery store. Get them something that has personality, get them something that is fabulous like those Parisian Macarons. They are yummy, delicious, you will not regret it. Plus they are gluten free.

Let me know if you wish to order some. ( Minimum Order is a dozen per flavor).

Special Easter Flavors

Box of 12 :$15(2 macarons of each flavor) or

Box of 24 : $27 ( 4 macarons of each flavors)

Strawberry

Vanilla

Pistachio

Blueberry

Lemon

Apricot

Strawberry

The usual Flavors are as followed:

chocolate
coffee
vanilla
choco/ mint
raspberry
strawberry
almond
lemon
lime
orange
anis/ licorice
black berry
lavender
rose
green tea
hazelnut
pistachio
mandarin
grapefruit
coconut
peppermint
peanut butter
maple syrup
dulce de leche

Please place your order 48 hours in advance as Macarons are best eaten fresh, and they will need to be made the day prior of the delivery. Thank you! ( Price upon request).

Call to order at 864-494-4494.

Marzipan Truffles

Posted February 14, 2016

Filed under candy. chocolate, chocolate/ candy, dessert, Fleximolds, heart tray, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

What is Valentine’s Day? A day where we are given the chance to express our love, and feelings to a person who may know, or not know about us. It is a day where people flock to stores to buy boxes of chocolates, flowers and cards. We are brought to think that we have to buy things to show our love when we should just do things to show our love. Valentine’s Day should be a day to spend with your loved ones. It is having tea with your grandparents, going to the gym with the person that cares about you. It is cooking dinner from scratch with everyone!!! Not just you in the kitchen. It is going for a jog and then going for brunch. It is so many things…

It does not have to be fancy as long as it is with your loved ones, as long as it is planned.

Valentine’s day at our house was not fancy … We did not dress up. We did not buy fancy things..

I spent my week-end making things for my love ones. I made Raspberry, Banana, Pistachio Macarons for my in-laws, Pralinés and Marzipan chocolates for my husband. And my husband and I, we shopped together for what we were going to cook together.

My husband most favorite thing to eat, besides POTATOES ( kidding lol), is marzipan. It is very hard to find good ones in the States. And if you do find some,they are very expensive. Do you know that it is actually very easy to make some. So I actually decided to make some heart-shaped chocolate truffles for today. I thought I would share.

Ingredients for about 30 truffles:

about 4 oz. of ghiradhelli dark chocolate chips of coating
about 3 oz. of ghiradhelli White chocolate for decoration
1½ cup blanched almond
1½ cup powdered sugar
1/2 tbsp quality pure almond extract
1/2 tsp rose-water
1 egg white

Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.
place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
Place the almond in the chopper and chop them until you have a powder mixture.
Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.
Add the almond extract and rose-water and mix to combine.
Add the egg white and process until a thick dough is formed. If the dough is still too wet and sticky, add more powdered sugar and ground almonds. It will firm up once it is refrigerated however.
Take the marzipan dough onto the roul’pat and knead a few times.
Form it into a log, wrap it up in plastic wrap and refrigerate.
Take the log out, cut some pieces out.
Place one piece in each opening. Press down so that the marzipan is filling completely the chocolate heart.
Place the tray in the fridge to cool.
Warm the chocolate and close up the chocolate heart.
Place the tray back in the fridge.
gently remove the heart from the tray.
You may need to trim the edges of the heart with a knife for smoother edges.
For added decoration, decorate the chocolate with colored chocolate.
Place the chocolate onto the roul’pat together.
Place about 3 oz. of white chocolate of Ghiradhelli into a small bowl. Place it into the microwave and melt it for 90 seconds. Add some coloring of your choice. I used a dot of burgundy Wilton.
Place the chocolate into a small plastic bag and drizzle over the chocolates.
Let the chocolates cures before touching them.
Package the chocolates at your likings. Et voila!!!

Marzipan Truffles

Servings: 30 people
Time: 30 minutes
Difficulty: Easy
Print

Ingredients for about 30 truffles:

about 4 oz. of ghiradhelli dark chocolate chips of coating
about 3 oz. of Ghiradhelli White Chocolate Chips for decorating
1½ cup blanched almond
1½ cup powdered sugar
1/2 tbsp quality pure almond extract
1/2 tsp rose water
1 egg white

Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.
Place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
Place the almond in the chopper and chop them until you have a powder mixture.
Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.
Add the almond extract and rose-water and mix to combine.
Add the egg white and process until a thick dough is formed. If the dough is still too wet and sticky, add more powdered sugar and ground almonds. It will firm up once it is refrigerated however.
Take the marzipan dough onto the roul’pat and knead a few times.
Form it into a log, wrap it up in plastic wrap and refrigerate.
take the log out, cut some pieces out, and place one piece in each opening. press down so that the marzipan is filling completely the chocolate heart.
Place the tray in the fridge to cool.
Warm the chocolate and close up the chocolate heart.
Place the tray back in the fridge.
Gentlty remove the heart from the tray.
You may need to trim the edges of the heart with a knife for smoother edges.
For added decoration, decorate the chocolate with colored chocolate.
Place the chocolate onto the roul’pat together.
Place about 3 oz. of white chocolate of Ghiradhelli into a small bowl. Place it into the microwave and melt it for 90 seconds. Add some coloring of your choice. I used a dot of burgundy Wilton.
Place the chocolate into a small plastic bag and drizzle over the chocolates.
Let the chocolates cures before touching them.
For added decoration, melt more colored chocolate and drizzle over the chocolates.
Package the chocolates at your likings. Et voila

Bon Appetit and Happy Cooking!!!

Strawberries Balls for The Super Bowl

Posted February 4, 2016

Filed under candy. chocolate, chocolate/ candy, deep flexipan, dessert, silpat, What's Up in Cecile's Kitchen

What type of food are you offering your guests for Super bowl??? Well, if I were hosting, I would be making all kinds of food… But I am not. We will be joining some friends of ours. So Guess what??? I will only be making a few things. Mini Pretzels, Mustard, Ham and Cheese Pretzels Bites and Chocolate Covered Strawberries.

I will be posting those recipes very soon. But today I am just going to share with you the easiest of all desserts: Chocolate Covered Strawberries.

All you need is good quality Chocolate, and fresh strawberries.

Ingredients for 1 box of chocolate or about 30 strawberries:

1 box of strawberries
6 oz. of bittersweet chocolate from Ghiradhelli
1 0z of white chocolate

I love the Ghiradhelli Chocolate because it is the ONLY chocolate that will melt perfectly to a liquid form in the microwave so Do not use Hershey, or Nestlé. The chocolate will not melt unless you add butter.

Place the chocolate chips in a small bowl. Place the chocolate chips in the microwave for 90 seconds. Stir and place it back into the microwave for 5 to 10 seconds if needed.
Take one strawberry at a time, and dip it in the chocolate. Place the chocolate onto a large silpat that you would have previously placed on a perforated sheet for support. Repeat until it is done.
Place the strawberries into the fridge to cool. When the chocolate has settled.
Place the white chocolate into a small container and melt it the microwave for a few seconds ( 30 seconds). It should soft to the fingers.
Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.
Cut the tip and draw lines on the strawberries to make it look like the football.
Place the strawberries back into the fridge to cool. Et voila!!!

Bon Appetit and Happy Cooking!!!

Football Strawberries for Super Bowl

Servings: 10
Time: 10-15 minutes
Difficulty: Super Easy
Print

Ingredients for 1 box of chocolate or about 30 strawberries:

1 box of strawberries
6 oz. of bittersweet chocolate from Ghiradhelli
1-0z of white chocolate
1 plastic bag

I love the Ghiradhelli Chocolate because it is the ONLY chocolate that will melt perfectly to a liquid form in the microwave so Do not use hershey, or Nestlé.

Place the chocolate chips in a small bowl. Place the chocolate chips in the microwave for 90 seconds. Stir and place it back into the microwave for 5 to 10 seconds if needed.
Take one strawberry at a time and dip it in the chocolate. Place the chocolate onto a large silpat that you would have previously placed on a perforated sheet. Repeat until it is done.
Place the strawberries into the fridge to cool. When the chocolate has settled.
Place the white chocolate into a small container and melt it it the microwave for a few seconds ( 30 seconds).
Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.
Cut the tip and draw lines on the strawberries to make it look like the football.
Place the strawberries back into the fridge to cool. Et voila!!!

Bon Appetit and Happy Cooking!!!

Pumpkin Praline Cupcakes

Posted November 29, 2015

Filed under Cakes, dessert, What's Up in Cecile's Kitchen

How was your thanksgiving?? I must say that mine was great!! I really enjoyed my time off, and I will tell you that it will be hard tomorrow to get back to work. But good things always come to an end, that is how we get to appreciate them.

For Thanksgiving, I only got to prepare appetizers and desserts, and I had much fun Wednesday spending my day in the kitchen listening to Christmas tune and cooking.

I made :

Mini Pecan Pies
Vanilla Cheesecakes
Raspberry. Lemon Mousse Cakes
Chocolate Feuille D’automne
Lemon Tarts
and Pumpkin Praline Cupcakes

Most of the desserts can be served at all times of the year besides maybe the Pumpkin Cupcakes and that is why I decided that I would share the recipe of them today. It is a easy, quick recipe that is very very flavorful.

The batter of the cupcakes is similar to the Pumpkin Roll that I make, and the frosting is also similar to the Praline Cupcakes that i also make. I love both flavors together, they marry well. However, you could stay with a Vanilla flavored Frosting for a more subdue frosting. If you did not like the spices in the cupcakes batter, you could also do without. Just an idea.

I must say that the cupcakes taste better the day that they are made. They are soft, very moist. They still will taste good the days that follow, but they will have a much more dense texture.

Ingredients for about 35+ Mini- Cupcakes:

1 ¾ cups cake flour
1 teaspoon Cinnamon
1 tsp of Clover powder
1 ½ teaspoons baking powder
½ teaspoon fine salt
One 15-ounce can pure pumpkin puree
1 cup granulated sugar
1 ½ sticks (12 tablespoons) unsalted butter, melted
2 large eggs
¼ cup milk
2 teaspoons pure vanilla extract

Pie Crust Hearts:

Half a rolled pie crust
Milk, for brushing
Granulated sugar, for sprinkling

Filling:

8 oz of cream cheese,
6 tbsp of butter at room temperature,
1 tbsp of vanilla extract,
1/4 cup of sugar.
1/2 cup of firmly packed brown sugar,
2 tbsp. of heavy cream.

Turn your oven to 350 degrees F. Place the mini cupcakes mold onto a medium perforated sheet and set aside.
In a large bowl, whisk the flour, the sugar, the spices, baking powder and salt together.
In another bowl, mix the pumpkin puree, the melted butter, eggs, milk and vanilla.
Gently fold the flour mixture into the wet pumpkin mixture until just incorporated.
Fill the wells up to about 3/4.
Bake the cupcakes for about 15 minutes or until the tops spring back when pressed. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely.
While the muffins are cooling, cut out as many hearts as you need to decorate the top of each cupcakes.
When placing them onto the medium silpat that you would have placed onto a medium perforated sheet, stretch them a bit so that they will appear longer.
Brush each with milk, and sprinkle generously with granulated sugar.
Bake until deep golden brown, 10 minutes at the most.
Once cooked, set them aside to cool.
For the topping, first prepare the caramel. In a small saucepan, place the cream and the brown sugar, and cook until it is bubbling and the sugar dissolves.
Empty the caramel into the small round flexiform and place it in the fridge for the caramel to cool.
In a bowl of an electric mixer, place the cream cheese, the butter, the vanilla, the sugar and beat until light and fluffy. Add the sugar a little at a time and mix until it is well combined. Set aside.
When the caramel is cold, empty it into the cream cheese frosting. With a spatula, fold the caramel into the frosting slowly but do not combine!
With a small teaspoon, top each cupcake with the frosting.
Then gently push a pie crust Heart into the frosting of each cupcake, and serve. Et voila!

Bon Appetit and Happy Cooking!!!

Pumpkin Praline Cupcakes

Servings: 24-30
Time: 20 minutes
Difficulty: Easy
Print

Ingredients for about 35+ Mini- Cupcakes:

1 ¾ cups cake flour
1 teaspoon Cinnamon
1 tsp of Clover powder
1 ½ teaspoons baking powder
½ teaspoon fine salt
One 15-ounce can pure pumpkin puree
1 cup granulated sugar
1 ½ sticks (12 tablespoons) unsalted butter, melted
2 large eggs
¼ cup milk
2 teaspoons pure vanilla extract

Pie Crust Hearts:

Half a rolled pie crust
Milk, for brushing
Granulated sugar, for sprinkling

Filling/Topping:

8 oz of cream cheese,
6 tbsp of butter at room temperature,
1 tbsp of vanilla extract,
1/4 cup of sugar.
1/2 cup of firmly packed brown sugar,
2 tbsp. of heavy cream.

Turn your oven to 350 degrees F. Place the mini cupcakes mold onto a medium perforated sheet and set aside.
In a large bowl, whisk the flour, the sugar, the spices, baking powder and salt together.
In another bowl, mix the pumpkin puree, the melted butter, eggs, milk and vanilla. Gently fold the flour mixture into the wet pumpkin mixture until just incorporated. Fill the wells up to about 3/4.
Bake the cupcakes for about 15 minutes or until the tops spring back when pressed. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely.
While the muffins are cooling, cut out as many hearts as you need to decorate the top of each cupcakes. When placing them onto the medium silpat that you would have placed onto a medium perforated sheet, stretch them a bit so that they will appear longer. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10. Once cooked, set them aside to cool.
For the topping, first prepare the caramel. In a small saucepan, place the cream and the brown sugar, and cook until it is bubbling and the sugar dissolves. Empty the caramel into the small round flexiform and place it in the fridge for the caramel to cool. In a bowl of an electric mixer, place the cream cheese, the butter, the vanilla, the sugar and beat until light and fluffy. Add the sugar a little at a time and mix until it is well combined. Set aside.When the caramel is cold, empty it into the cream cheese frosting. With a spatula, fold the caramel into the frosting slowly but do not combine!
With a small teaspoon, top each cupcake with the frosting. Then gently push a pie crust Heart into the frosting of each cupcake, and serve. Et voila!

Bon Appetit and Happy Cooking!!!

Cranberry and Apple Normand Tart

Posted November 22, 2015

Filed under dessert, fruit, Large round mold, Recipe with Demarle Cookware, Tarts and Pies, What's Up in Cecile's Kitchen

I never have to pleasure to host Thanksgiving, because I am in charge of Christmas dinner every year, but also because my sister-in-law, the only born American in our family, wants to make sure that by hosting it, it will be a true one, with a Turkey, and the potatoes and the dressing.

So this leaves me with making appetizers, desserts and sometimes sides. Every year, I scratch my head trying to figure out what I will be bringing. I have yet to think about the appetizers, but I think that I know what I will be bringing: Feuille d’automne, Tart Tatin and Apple and Cranberry Normand Tart.

This evening, I would like to share with you the Apple and Cranberry tart that I will be serving. It is very different that anything I have eaten before, but it is very good, very filling however. The great part about this dessert is that you can substitute the apples with any fruits that strike you fancy. The recipe was adapted from a recipe from Stephane Glacier called Tarte Normande.

Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

250 gr. of flour
188 gr. of butter at room temperature ( should be soft to the touch).
7.5 gr. of salt
50 gr. of milk
10 gr. of egg yolks
15 gr. of sugar

Ingredients for the apple mixture:

1000 gr. of apples peeled and sliced in 8.
80 gr of butter
120 gr. of brown sugar
1 tbsp of cinnamon

Ingredients for the normande filling:

also 1 cup of cranberry

225 gr. of eggs
275 gr. of sugar
38 gr. of sugar
190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

2 cups of heavy cream
1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
seeds of a vanilla bean, or 1 tbsp of vanilla extract.
2-4 tbsp of sugar.

You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.
Then add the other ingredients and mix well until you have an even texture dough.
Place the dough into a plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the apples. Peel and slice the apples and set them aside.
In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples.
Then add the cinnamon and the sugar and bring to boil.
Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of for another 10 minutes.
When the apples have cooked, remove them from the oven and let them cool.
Take the dough out, place it in between two roulpats (or in between 2 plastic wrap if you do not have a roulpat) and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling. Set aside.
Take the dough back out, and gently peel the pie crust off the roulpat and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold) that you would have placed onto a medium perforated sheet. Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over.
Drain the apples from its juice, and spread them out evenly onto the pie crust.
Disperse 1 cup of fresh cranberries on top of the apples.
Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.
Prepare the mascarpone whipped cream. In a mixer, place the cream, the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is still runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until you are ready to serve the pie.
Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

Cranberry and Apple Normande Tart

Servings: 12-16
Time: 2 hours
Difficulty: Moderate
Print

Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

250 gr. of flour
188 gr. of butter at room temperature ( should be soft to the touch).
7.5 gr. of salt
50 gr. of milk
10 gr. of egg yolks
15 gr. of sugar

Ingredients for the apple mixture:

1000 gr. of apples peeled and sliced in 8.
80 gr of butter
120 gr. of brown sugar
1 tbsp of cinnamon

Ingredients for the normande filling:

also 1 cup of cranberries

225 gr. of eggs
275 gr. of sugar
38 gr. of sugar
190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

2 cups of heavy cream
1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
seeds of a vanilla bean, or 1 tbsp of vanilla extract.
2-4 tbsp of sugar.

You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.
Then add the other ingredients and mix well until you have an even texture dough.
Place the dough into a plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the apples. Peel and slice the apples and set them aside.
In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples. Then add the cinnamon and the sugar and bring to boil.
Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of for another 10 minutes.
When the apples have cooked, remove them from the oven and let them cool.
Take the dough out, place it in between two roulpat, or in between 2 plastic wrap if you do not have a roulpat, and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling and set it aside until you are ready to use it.
Take the dough back out, gently peel it off the roulpat, and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold). Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over. Drain the apples from its juice, and spread them out evenly onto the pie crust.
Disperse 1 cup of fresh cranberries on top of the apples.
Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.
Prepare the mascarpone whipped cream. In a mixer, place the cream the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until ready to serve the pie.
Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

Feuille D’Automne

Posted November 21, 2015

Filed under chocolate/ candy, dessert, What's Up in Cecile's Kitchen

Don’t you love fall. The air is getting cooler, the leaves on the tree change to orange and red, and you start smelling cinnamon in all the places you go. Cinnamon in the apple ciders, in the apple tarts and in the pumpkin pies.. I love fall for all those reasons, but also because I don’t feel so guilty cooking scrumptious desserts in those cool days. One of my favorite cake to prepare around this time of the year is called Feuille D’automne, or Fall leaves. The recipe was originally created by Gaston LeNotre ( reknown French Pastry Chef) in 1968. It is today a signature cake at all his pastry stores and restaurants. It is made with an almond Meringue, and a dark chocolate mousse. His recipe was adapted by me to make it a little less challenging. It is a beautiful cake that is also succulent. I challenge you to bring one at your next Thanksgiving gathering!!!

Ingredients for a cake for 8-12 people:

You will need to make 3 almond meringue disks, a chocolate mousse.

Ingredients for the Almond Meringues, also called Succes:

100 g de poudre d’amandes tamisée
100 g de sucre glace
200 g de blancs d’œufs
160 g de sucre en poudre

Ingredients for the Chocolate Mousse:

500 gr. / 1 lb bittersweet chocolate
125 gr. / 4 oz butter
180 gr. / 6 oz egg yolks
250 gr. / 8 oz egg whites
75 gr. sugar

Ingredients for the Chocolate Decoration:

400 gm dark chocolate couverture
cocoa powder
confectioners’ sugar

In a large bowl, sift the almond flour and the powdered sugar and set it aside.
In the bowl of a kitchen mixer, put the egg whites and whip until they are foamy.
Slowly add the sugar and continue to beat the egg whites until they are forming soft peaks. See below.
Add the almond mixture to the whipped eggs.
Fold the almond carefully so that the eggs will not deflate.
Lay a large silpat onto a large perforated sheet and pipe the almond meringue into circles to make 3 rounds of about 9 inches.
Cook in a warm oven of 250 for 90 minutes. Set aside.
We are now ready to make the mousse which is the filling in between the meringue layers.
Place the chocolate chips into a bowl and melt the chocolate either on the stove over boiling water, or in the microwave for 2 minutes. Add the butter and mix well.
Beat the egg whites into hard peaks and slowly add the beaten egg whites to the chocolate mixture.
To assemble the cake, place the metal round on top of medium silpat that would be placed on a medium perforated sheet, or fill 1/3 of the medium round mold with the chocolate mousse. Place one of the meringue disk above the mousse. Fill the other third of mousse, cover it up with another meringue. Place the last disk and end with the mousse.
Place the cake into the fridge overnight or for at least 4 hours.
When the cake is ready, Remove the cake from its mold either by peeling the silicone mold or removing the metal ring.
To prepare the chocolate that will wrap the cake, warm up the chocolate to a liquid state. Place a plastic wrap at the bottom of a metal pan, or a deep flexipan and spread the chocolate so that it will cover the entire pan in a very thin layer. Place the pan into the fridge or the freezer and let it harden.
Let the chocolate cool at room temperature until the chocolate begins to get cloudy. Refrigerate to set completely.
When the chocolate is set, bring the pans back to room temperature and wait a few minutes until the chocolate is pliable but not soft.
Draw strips of about 4 to 3 1/2 inches into the chocolate.
With a sharp knife, cut the strips.
Lift off the strip of chocolate and place the thin strips around the cake to hide the cake contours. Repeat to cover the entire diameter of the cake.

21. the chocolate will be somewhat soft enough to wrap the outside of the cake, but you will not be able to bend it. Let the cake rest for a few minutes and you will see that the chocolate will be able to fold and you will be able to fold it over the top.

22. With the rest of the chocolate, you can either make waves or make shavings that you would place on top of the cake for decoration.

23. Sprinkle some powdered sugar on top for added decoration.

Bon Appetit and Happy Cooking!!!

Feuille D'Automne

Servings: 8-12 people
Time: 4 hours
Difficulty: Moderate
Print

Ingredients for a cake for 8-12 people:

You will need to make 3 almond meringue disks, a chocolate mousse.

Ingredients for the Almond Meringues, also called Succes:

100 g de poudre d’amandes tamisée
100 g de sucre glace
200 g de blancs d’œufs
160 g de sucre en poudre

Ingredients for the Chocolate Mousse:

500 gr. / 1 lb bittersweet chocolate
125 gr. / 4 oz butter
180 gr. / 6 oz egg yolks
250 gr. / 8 oz egg whites
75 gr. sugar

Ingredients for the Chocolate Decoration:

400 gm dark chocolate couverture
cocoa powder
confectioners’ sugar

In a large bowl, sift the almond flour and the powdered sugar and set it aside.
In the bowl of a kitchen mixer, put the egg whites and whip until they are foamy.
Slowly add the sugar and continue to beat the egg whites until they are forming soft peaks.
Add the almond mixture to the whipped eggs.
Fold the almond carefully so that the eggs will not deflate.
Lay a large silpat onto a large perforated sheet and pipe the almond meringue into circles to make 3 rounds of about 9 inches.
Cook in a warm oven of 250 for 90 minutes. Set aside.
We are now ready to make the mousse which is the filling in between the meringue layers.
Place the chocolate chips into a bowl and melt the chocolate either on the stove over boiling water, or in the microwave for 2 minutes.
Add the butter and mix well.
Beat the egg whites into hard peaks and slowly add the beaten egg whites to the chocolate mixture.
To assemble the cake, place the metal round on top of medium silpat that would be placed on a medium perforated sheet, or fill 1/3 of the medium round mold with the chocolate mousse. Place one of the meringue disk above the mousse. Fill the other third of mousse, cover it up with another meringue. Place the last disk and end with the mousse.
Place the cake into the fridge overnight or for at least 4 hours.
When the cake is ready, remove the cake from its mold either by peeling the silicone mold or removing the metal ring.
To prepare the chocolate that will wrap the cake, warm up the chocolate to a liquid state. Place a plastic wrap at the bottom of a metal pan, or a deep flexipan and spread the chocolate so that it will cover the entire pan in a very thin layer. Place the pan into the fridge or the freezer and let it harden.
Let the chocolate cool at room temperature until the chocolate begins to get cloudy. Refrigerate to set completely.
When the chocolate is set, bring the pans back to room temperature and wait a few minutes until the chocolate is pliable but not soft.
Draw strips of about 4 to 3 1/2 inches into the chocolate.
With a sharp knife, cut the strips.
Lift off the strip of chocolate and place the thin strips around the cake to hide the cake contours. Repeat to cover the entire diameter of the cake.
21. the chocolate will be somewhat soft enough to wrap the outside of the cake, but you will not be able to bend it. Let the cake rest for a few minutes and you will see that the chocolate will be able to fold and you will be able to fold it over the top.
With the rest of the chocolate, you can either make waves or make shavings that you would place on top of the cake for decoration.
Sprinkle some powdered sugar on top for added decoration.

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse and Blueberry Puree Verrine

Posted June 14, 2015

Filed under Creams and Puddings, dessert, Mousses, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

Today is a very special day. It is the anniversary of our Flag. Indeed, on this special day in 1777, the Second Continental Congress passed a resolution to adopt the current flag as our flag. According to Wikipedia, “The United States Army also celebrates the Army Birthday on this date; Congress adopted “the American continental army” after reaching a consensus position in the Committee of the Whole on June 14, 1775.

1775 – The Continental Army was founded by the Second Continental Congress for purposes of common defense. This event is considered to be the birth of the United States Army. On June 15, George Washington was appointed commander-in-chief.

1777 – The Continental Congress in Philadelphia adopted the “Stars and Stripes” as the national flag of the United States. The Flag Resolution stated “Resolved: that the flag of the United States be made of thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new Constellation.” On May 20, 1916, President Woodrow Wilson officially proclaimed June 14 “Flag Day” as a commemoration of the “Stars and Stripes.”

As a special day, I thought I would share with this fun dessert. I had made it last year for my daughter graduation. Since it is quite simple to make (if you do not make those little stars;-), I thought I would make it again for this very special day.

Ingredients for about 6-8 medium-sized glass:

The white chocolate and Meyer lemon mousse:

300 gr. or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
250 gr. or about of heavy cream
250 gr. or about 9 oz. of greek yogurt
1 envelope of gelatin
2 tbsp of water
the zest of one Meyer lemon

Ingredients for the blueberry puree

300 gr. or about 11 oz. of fresh blueberries
40 gr. or about 1.40 oz. of sugar
juice of one lemon
2 tsp of water
1 tbsp of pectin

Decoration for the mousse:

1 pie crust
1 egg yolk
granulated sugar

First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
When the blueberries are cooking, and “bubbling, take a fork, and pop the blueberries.
Add the pectin and bring the mixture to boil again.
Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
When they have, start preparing the white chocolate mousse. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting. Cook for another few minutes, but do not bring to boil!!!
Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15 minutes.
When the mixture is lukewarm, add the greek yogurt.
Then pour the lemon mousse into the glasses atop the blueberry jelly.
Place the mousse in the fridge so that they will congeal. It will take another hour.
Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
Place the egg yolk into a small bowl and with a brush, brush each star. Sprinkle some brown sugar, and cook the stars for 8-12 minutes at 400, or until they are golden brown.
Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse and Blueberry Puree Verrine

Servings: 6-8 people
Time: 5 minutes
Difficulty: Easy
Print

Ingredients for about 6-8 medium-sized glass

The white chocolate and Meyer lemon mousse:

300 gr. or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
250 gr. or about of heavy cream
250 gr. or about 9 oz. of greek yogurt
1 envelope of gelatin
2 tbsp of water
the zest of one Meyer lemon

Ingredients for the blueberry puree

300 gr. or about 11 oz. of fresh blueberries
40 gr. or about 1.40 oz. of sugar
juice of one lemon
2 tsp of water
1 tbsp of pectin

Decoration for the mousse:

1 pie crust
1 egg yolk
granulated sugar

First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
When the blueberries are cooking, and “bubbling, take fork and pop the blueberries.
Add the pectin and bring the mixture to boil again.
Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
When they have, start preparing the white chocolate mousse.
Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting.
Cook for another few minutes, but do not bring to boil!!!
Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15 to 30 minutes.
When the mixture is lukewarm, add the greek yogurt.
Then pour the lemon mousse into the glasses atop the blueberry jelly.
Place the mousse in the fridge so that they will congeal. It will take another hour.
Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
Place the egg yolk into a small bowl and with a brush, brush each star.
Sprinkle some brown sugar, and cook the stars for 8-12 minutes at 400, or until they are golden brown.
Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Mint Chocolate Pie, for PI Day

Posted March 14, 2015

Filed under chocolate/ candy, dessert, Recipe with Demarle Cookware, silform, tartlets, Tarts and Pies, What's Up in Cecile's Kitchen

Some of you probably know that I teach school in my spare time;-) Yes, I have a job, a real job that helps me pay my bills;-) I teach French to children aged 5 to 14. I love it!!! Well this week, has certainly been an interesting week with some of my students talking about Pi day. Every time they came to my room, they kept asking if I knew that Friday was Pi Day, and telling me how crazy it would be. I remembered that when my children were in Middle school, they had a huge celebration at the end of their Pi Unit and were invited to bring in pies to share….Friday turned out to be a normal day, I was worried that they would be crazy coming to my class after eating pies, but the day went unnoticed;-) Yeah!!!

I did not really paid attention to that Pi Day until this morning, when I looked at all the e-mails that mentioned this historical moment???

So I looked it up…

Did you know that this year March 14 is a very special Pi Day, become it only comes once in a century.

Why, because the number Pi is 3.141592653589793. And today being the 14th of March 2015 at 9:26 and 53 is closer to that number;-)

So what to do on this special day, well of course we need to bake some forms of pie, since we are celebrating the first five digits in the ratio of the circumference of a circle to its diameter.

In this special day, I will share with you a fun, easy recipe that are to please the little and the big ones: Chocolate Mint Pies.

Ingredients for 30-32 Medium Sized Tartlets

5 oz. of bitter-sweet chocolate Chips ( I used Ghiradhelli)
5 oz. of Andes Chocolate Chips
5 oz. of Heavy cream
1 pack of sugar cookie dough ( I used Pillsbury’s)

I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain that I placed on a medium perforated sheet for even cooking. The dough does not stick and makes a beautiful finish when you use the silpain;-).
Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.
Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches.
Cook the cookie dough at 400 for 7 minutes.
When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper press the dough down so you will have a perfectly shaped and deep pie shell.
Let the pie shells cool down at room temperature.
Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.
Warm the cream either over the stove top, or in the microwave until it boils. I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds.
Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
Place the pies in the fridge to cool and for the chocolate ganache to take.
When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉

Bon Appetit and Happy Cooking!!!

Chocolate Mint Pi

Servings: 10 people
Time: 7 minutes
Difficulty: Super Easy
Print

Ingredients for 30-32 Medium Sized Tartlets

5 oz. of bitter sweet chocolate Chips ( I used Ghiradhelli)
5 oz. of Andes Chocolate Chips
5 oz. of Heavy cream
1 pack of sugar cookie dough ( I used Pillsbury’s)

I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain. The dough does not stick and makes a beautiful finish when you use the silpain;-).
Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches.
Cook the cookie dough at 400 for 7 minutes.
When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper, press the dough down so you will have a perfectly shaped and deep pie shell.
Let the pie shells cool down at room temperature.
Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips. Warm the cream either over the stove top, or in the microwave until it boils. I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds.
Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
Place the pies in the fridge to cool and for the chocolate ganache to take.
When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉

Bon Appetit and Happy Cooking!!!

If you like to see, or read this recipe, please share. Merci Beaucoup!!!

Creme Brûlée

Posted February 25, 2015

Filed under Creams and Puddings, deep flexipan, dessert, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

I am a very picky eater. I have been spoiled by my upbringing ( it is difficult to beat my mom, aunt and grandmother’s cooking), and as a result, I am not easily content with my meal. While some of my friend may be happy with a warm meal, I am more satisfied with one that will open my senses and will pleasure my sight. The same goes with dessert. In fact, I can even say that it gets worse. As I worry of my size, and my health, I don’t always indulge. It has to look appealing and it has to sound amazing before I will venture to take a bite. My most favorite dessert are, I am sorry ( or not;0) to say French. I like the delicateness of French desserts and the airiness. I am fan of mousse, and cream dessert more than cakes. Among my most favorite desserts you will find Creme Caramel and Creme Brûlée.

This Sunday as I was getting ready to make Pistachio Macarons for my sister-in-law, I was left with a dozen of yolks. What do you do with yolks… well mostly cream;-) Though the answers can be endless, as many French desserts require yolks only ( creme anglaise, creme patisserie, Cream puffs, Bavarois, Charlotte, Custard…) I decided to go with Creme Brûlée as they are my daughter’s boyfriend favorite and he was coming for dinner….

Do you know that Creme Brûlée is one of the easiest dessert there is?!?! The key is to have the right ingredients:-” and the right recipe and everything is easy from there.

Ingredients for 8-10 individual portions of creme brûlée:

3 cream of heavy cream
1 cup of milk
9 yolks
3/4 cups of sugar + more sugar for sprinkling
1 tbsp of vanilla paste ( or vanilla extract)

Mix the cream with the vanilla paste, pour the mixture into a large pot and bring it to boil.
After it has come to boil, let it cool down a bit.
Turn the oven to 325.
While, the cream is cooling, place the egg yolks in a large bowl, add the 3/4 cup of sugar and beat well until the mixture whitens.
Slowly, pour the milk over the mixture and mix well.
Place the containers inside the deep flexiflat that you would have placed over the medium perforated sheet.
Pour the cream in each container. Pour water around the individual containers. Place the pans in the oven in the medium rack of your oven and cook the cream for 30-35 minutes.
When the cream has baked for 30-35 minutes, remove them from the oven and let them cool completely before placing them in the fridge to cool ( they will need to cool for at least 1 hour).
Keep the cream in the fridge until you are ready to serve them.
When it is time to serve them, sprinkle some sugar over each cream,
and with a torch burn the sugar to cake the caramel crust.
Serve and enjoy this scrumptious dessert…

Bon Appetit and Happy Cooking!!!

Creme Brûlée

Servings: 8-10 people
Time: 30-35 minutes
Difficulty: Easy
Print

Ingredients for 8-10 individual portions of creme brûlée:

3 cream of heavy cream
1 cup of milk
9 yolks
3/4 cups of sugar + more sugar for sprinkling
1 tbsp of vanilla paste ( or vanilla extract)

Mix the cream with the vanilla paste, pour the mixture into a large pot and bring it to boil.
After it has come to boil, let it cool down a bit.
Turn the oven to 325.
While, the cream is cooling, place the egg yolks in a large bowl, add the 3/4 cup of sugar and beat well until the mixture whitens. Slowly, pour the milk over the mixture and mix well.
Place the containers inside the deep flexiflat that you would have placed over the medium perforated sheet.
Pour the cream in each container. Pour water around the individual containers. Place the pans in the oven in the medium rack of your oven and cook the cream for 30-35 minutes.
When the cream has baked for 30-35 minutes, remove them from the oven and let them cool completely before placing them in the fridge to cool ( they will need to cool for at least 1 hour). Keep the cream in the fridge until you are ready to serve them.
When it is time to serve them, sprinkle some sugar over each cream, and with a torch burn the sugar to cake the caramel crust. Serve and enjoy a piece of scrumptiousness…….

Bon Appetit and Happy Cooking!!!

Fruit Pizza

Posted February 8, 2015

Filed under Cakes, cookies, deep flexipan, dessert, fruit, large muffin, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

Ingredients for a pizza for 8 people:

1 and 1/2 pack of sugar cookie dough
2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese.
1 cup of heavy cream
1/4 cup of sugar
1 tbsp of vanilla extract

Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
Spread the cream over the cookie.
Decorate the pizza with fruit of your choice.
Eat up;-)

Fruit Pizza

Servings: 8-10 persons
Time: 15 minutes
Difficulty: Super
Print

Ingredients for a pizza for 8 people:

1 and 1/2 pack of sugar cookie dough
2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
1 cup of heavy cream
1/4 cup of sugar
1 tbsp of vanilla extract

Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
While the cookie is cooling, prepare the topping. In a large mixer bowl,
Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)