Category Archives: chocolate/ candy

Marzipan Truffles

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

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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…

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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.

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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 
  1. Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.IMG_3578
  2. place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
  3. Place the almond in the chopper and chop them until you have a powder mixture.IMG_3574
  4. Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.IMG_3575
  5. Add the almond extract and rose-water and mix to combine.
  6. 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.IMG_3579
  7. Take the marzipan dough onto the roul’pat and knead a few times.IMG_3580
  8. Form it into a log, wrap it up in plastic wrap and refrigerate.
  9. Take the log out, cut some pieces out.IMG_3582
  10. Place one piece in each opening. Press down so that the marzipan is filling completely the chocolate heart.IMG_3584
  11. Place the tray in the fridge to cool.
  12. Warm the chocolate and close up the chocolate heart.IMG_4615
  13. Place the tray back in the fridge.
  14. gently remove the heart from the tray.IMG_4617
  15. You may need to trim the edges of the heart with a knife for smoother edges.
  16. For added decoration, decorate the chocolate with colored chocolate.
  17. Place the chocolate onto the roul’pat together.
  18. 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.
  19. Place the chocolate into a small plastic bag and drizzle over the chocolates.
  20. Let the chocolates cures before touching them. IMG_4618
  21. Package the chocolates at your likings. Et voila!!!

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Marzipan Truffles

  • Servings: 30 people
  • Difficulty: Easy
  • Print

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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
  1. Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.
  2. Place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
  3. Place the almond in the chopper and chop them until you have a powder mixture.
  4. Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.
  5. Add the almond extract and rose-water and mix to combine.
  6. 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.
  7. Take the marzipan dough onto the roul’pat and knead a few times.
  8. Form it into a log, wrap it up in plastic wrap and refrigerate.
  9. 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.
  10. Place the tray in the fridge to cool.
    Warm the chocolate and close up the chocolate heart.
  11. Place the tray back in the fridge.
  12. Gentlty remove the heart from the tray.
  13. You may need to trim the edges of the heart with a knife for smoother edges.
  14. For added decoration, decorate the chocolate with colored chocolate.
  15. Place the chocolate onto the roul’pat together.
  16. 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.
  17. Place the chocolate into a small plastic bag and drizzle over the chocolates.
  18. Let the chocolates cures before touching them.
  19. For added decoration, melt more colored chocolate and drizzle over the chocolates.
  20. Package the chocolates at your likings. Et voila

Bon Appetit and Happy Cooking!!!

Strawberries Balls for The Super Bowl

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

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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.

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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.

  1. 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.
  2. 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.IMG_4471
  3. Place the strawberries into the fridge to cool. When the chocolate has settled.
  4. 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. IMG_4532
  5. Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.IMG_4533
  6. Cut the tip and draw lines on the strawberries to make it look like the football.IMG_4473
  7. Place the strawberries back into the fridge to cool. Et voila!!!IMG_4519

 

Bon Appetit and Happy Cooking!!!

Football Strawberries for Super Bowl

  • Servings: 10
  • Difficulty: Super Easy
  • Print

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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.

  1. 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.
  2. 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.
  3. Place the strawberries into the fridge to cool. When the chocolate has settled.
  4. Place the white chocolate into a small container and melt it it the microwave for a few seconds ( 30 seconds).
  5. Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.
  6. Cut the tip and draw lines on the strawberries to make it look like the football.
  7. Place the strawberries back into the fridge to cool. Et voila!!!

Bon Appetit and Happy Cooking!!!

Feuille D’Automne

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

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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!!!

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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
  1. In a large bowl, sift the almond flour and the powdered sugar and set it aside.
  2. In the bowl of a kitchen mixer, put the egg whites and whip until they are foamy.
  3. Slowly add the sugar and continue to beat the egg whites until they are forming soft peaks. See below.
  4. photo 1
  5. Add the almond mixture to the whipped eggs.IMG_7245
  6. Fold the almond carefully so that the eggs will not deflate.IMG_7246
  7. Lay a large silpat onto a large perforated sheet and pipe the almond meringue into circles to make 3 rounds of about 9 inches.IMG_7247
  8. Cook in a warm oven of 250 for 90 minutes. Set aside. IMG_7248
  9. We are now ready to make the mousse which is the filling  in between the meringue layers.
  10. 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.
  11. Beat the egg whites into hard peaks and slowly add the beaten egg whites to the chocolate mixture.photo 5
  12. 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.photo 1
  13. Place the cake into the fridge overnight or for at least 4 hours.
  14. When the cake is ready, Remove the cake from its mold either by peeling the silicone mold or removing the metal ring.IMG_3443
  15. 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. photo 2photo 3
  16. Let the chocolate cool at room temperature until the chocolate begins to get cloudy. Refrigerate to set completely.
  17.  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.
  18. Draw strips of about 4 to 3 1/2 inches into the chocolate.
  19. With a sharp knife, cut the strips.
  20. 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. IMG_3444

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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.

 

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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.

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Bon Appetit and Happy Cooking!!!

Feuille D'Automne

  • Servings: 8-12 people
  • Difficulty: Moderate
  • Print

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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
  1. In a large bowl, sift the almond flour and the powdered sugar and set it aside.
  2. In the bowl of a kitchen mixer, put the egg whites and whip until they are foamy.
  3. Slowly add the sugar and continue to beat the egg whites until they are forming soft peaks.
  4. Add the almond mixture to the whipped eggs.
  5. Fold the almond carefully so that the eggs will not deflate.
  6. Lay a large silpat onto a large perforated sheet and pipe the almond meringue into circles to make 3 rounds of about 9 inches.
  7. Cook in a warm oven of 250 for 90 minutes. Set aside.
  8. We are now ready to make the mousse which is the filling in between the meringue layers.
  9. 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.
  10. Add the butter and mix well.
  11. Beat the egg whites into hard peaks and slowly add the beaten egg whites to the chocolate mixture.
  12. 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.
  13. Place the cake into the fridge overnight or for at least 4 hours.
  14. When the cake is ready, remove the cake from its mold either by peeling the silicone mold or removing the metal ring.
  15. 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.
  16. Let the chocolate cool at room temperature until the chocolate begins to get cloudy. Refrigerate to set completely.
  17. 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.
  18. Draw strips of about 4 to 3 1/2 inches into the chocolate.
  19. With a sharp knife, cut the strips.
  20. 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. 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!!!

Mint Chocolate Pie, for PI Day

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

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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!!!

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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.

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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)
  1. 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;-). IMG_1330
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.IMG_1322
  3. 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. IMG_1324
  4. Cook the cookie dough at 400 for 7 minutes. IMG_1327
  5. 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. IMG_1328IMG_1329
  6. Let the pie shells cool down at room temperature.
  7. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.IMG_1323
  8. 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.
  9. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! IMG_1325The 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. IMG_1326
  10. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  11. Place the pies in the fridge to cool and for the chocolate ganache to take. IMG_1331
  12. 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 😉
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Bon Appetit and Happy Cooking!!!

Chocolate Mint Pi

  • Servings: 10 people
  • Difficulty: Super Easy
  • Print

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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)
  1. 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;-).
  2. 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.
  3. Cook the cookie dough at 400 for 7 minutes.
  4. 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.
  5. Let the pie shells cool down at room temperature.
  6. 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.
  7. 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.
  8. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  9. Place the pies in the fridge to cool and for the chocolate ganache to take.
  10. 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!!!

Guimauve a la Banane or Banana Flavored Marshmallow

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

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It is funny how life changes you. Ten years ago my house needed to be impeccable for me to be happy. The house needed to be clean, and in order everywhere. Every bibelot, every paper needed to be in its place. Not a spec of dust were to be seen. Even my children toys needed to be put away after being played. And then we moved. We moved to a bigger house, not a fancy house like the previous one, but a good home. The home we chose, is one that we really live in. It is spacious and roomy and it has plenty of doors for me to shut if I don’t want to see the mess behind it. It is a home I don’t feel stressed if it is not straightened all the time. It is a house I feel comfortable getting in and out with wet feet if I want to. It is a house I can cook in without reservation. It is my home;-)

When my children were smaller, I never really let them cook with me because I was concerned about the mess they were going to make. Today  i love to have people over to cook with. It does not matter if we are going to make a mess, and if the floor is going to be covered with flour. We will have fun.. we will make memories… and then I will clean it up and it will look all good again;-)

I hope that you will too.

Today I hosted a cooking class for several beautiful young ladies and we had much fun. Yes there was a gigantic mess all around when we were done. Yes, there were tons of dishes to be done and lots of sugar and flour on the floor, but we made some great recipes and  they enjoyed learning and tasting. We made Baked Brie with Pepper Jelly, Teriyaki Chicken, Boursin Potato Cupcakes, Broccoli Souffle, Strawberry Tart and Marshmallows;-) Yum.

I will share the recipe of Marshmallow. It is fairly easy to make, very inexpensive, quite fast I think.. and it is really yummy. I adapted the recipe from Mercotte.

Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
    1. In a large bowl, mix the corn starch and the powdered sugar.
    2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
    3. In a small container, mix the gelatin with 3 p of water. Let it rest.
    4. In a small saucepan, cook the water and the sugar and bring it to boil. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
    5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting  beaten egg whites with soft peaks.
    6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites. Add the coloring and the banana extract and beat it in.
    7. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
    8. Turn the mixer to high, and beat the egg whites until they are completely cold.photo 2
    9. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots. photo 3
    10. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.photo 4
    11. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.photo 1
    12. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.photo 5
    13. Keep them in a sealed container for a week. Miam, Miam…photo 3

 

Bon Appetit and Happy Cooking!!!

Guimauve a la banane, or Banana Flavored marshmallows

  • Difficulty: moderate
  • Print

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Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
  1. In a large bowl, mix the corn starch and the powdered sugar.
  2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
  3. In a small container, mix the gelatin with 3 tbsp of water. Let it rest.
    In a small saucepan, cook the water and the sugar and bring it to boil.
  4. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
  5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting beaten egg whites with soft peaks.
  6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites.
  7. Add the coloring and the banana extract and beat it in.
  8. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
  9. Turn the mixer to high, and beat the egg whites until they are completely cold.
  10. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots.
  11. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.
  12. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.
  13. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.
  14. Keep them in a sealed container for a week. Miam, Miam…

Bon Appetit and Happy Cooking!!!

Homemade Bounty

Posted
Filed under chocolate/ candy, dessert, Fleximolds, Recipe with Demarle Cookware

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In the evening, after dinner, my husband likes to fix himself a cup of coffee, and sit on his sofa to watch a movie. He also likes to eat “a betthupfer” ( evening treat)  while watching his movie. It can be an ice-cream, a dessert that I made, a chocolate bar, or even a bag of those miniature candy bars ( Milkie way, Twix, Almond joy).

As I was scrolling through the internet in search of ideas for my cooking classes, I came across the Almond Joy, or Bounty recipe. It looked so easy that, of course, i could not pass it. So Here it is:

For About 30 small bounty:

  • 1 can of condensed Milk
  • 300 gr. of coconut flakes
  • Chocolate Chips
  1. In a large bowl mix the coconut flakes and the condensed milk, and mix well.photo 1
  2. With a small spoon, pick a tablespoon of that mixture and mold it into a small oval that you will place on the silpat that you would have placed on a large perforated sheet. Continue until all has been used.photo 1
  3. Place them into the freezer to freeze for a minimum of an hour.
  4. When the coconut is hard, place the chocolate into a microwable bowl and cook it for 90 seconds. Stir with a fork. If needed, cook for another 30 seconds or until the chocolate is liquid.
  5. Place a coconut oval onto a fork and dip it into the melted chocolate. Place the chocolate covered coconut onto the silpat again. Place the tray back into the freezer so that the chocolate will cure.

Or

  1. With a pastry brush, “paint” the inside of the mold of your choice. I used two trays: the oval tray and the pop tray. Place the tray into the fridge, or freezer to cure the chocolate.photo
  2. Meanwhile, prepare the filling. Mix together the coconut flakes and the condensed milk and fill the cavities of the tray. photo 2
  3. Place the tray back into the freezer. Let it rest for 30 minutes to an hour or until the coconut is frozen.
  4. With the pastry brush, brush the top of the coconut, and voila!!!photo 3
  5. Cheap Home-made Bounty. Yummm!!! You try!photo

Bon Appetit and Happy Cooking!!!

 

Capuccino Cupcakes

Posted
Filed under chocolate/ candy, Creams and Puddings, dessert, Fleximolds, loaf mold, mini muffin, petit four, Recipe with Demarle Cookware, tartlets, Tarts and Pies, What's Up in Cecile's Kitchen

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Any excuse to play in my kitchen is a great excuse. A few days ago, someone asked me how to bake perfectly round cups using sugar cookies or regular cookies. I had used them many times to make fun treats, but had never really tried to use them and bake them empty so I thought to give it another try. Well, as a result I was left with an array of empty shells to work with. Being a fan of chocolate, and coffee I decided to make those cute yummy treats. I hope that you will enjoy them. Plus, they are a fun treat to make with children. Easy, Mess free and Yummy!!!

Ingredients for 24 mini cupcakes:

  • 1 pre-baked sugar cookie dough ( i don’t have any preference, I used Pillsbury)
  • 1/2 cup of heavy cream
  • 4 oz. of bittersweet chocolate chips
  • 2 tbsp of sugar ( optional – i don’t because i like dark chocolate but those of you who may like  sweet desserts, i would)
  • 1 tbsp of coffee granule
  • 1/2 cup of heavy cream for the whipped cream
  • 2 tbsp of mascarpone or cream cheese at room temperature.
  • a few coffee beans for decoration.
  1. Turn the oven to 400. Place the mini cupcake tray on the medium perforated sheet and place a cookie square in each hole.photo 2
  2. Cook the cookies 10 minutes.photo 3
  3. Remove the pan from the oven, and with a shot glass ( i hope that you have one, or the back of a large spoon), press the dough down to make a well.photo 4
  4. Place the cookies back in the oven and cook for another 3-5 minutes ( it will depend on your oven).photo 5
  5. Let them cool completely and prepare the filling.photo 2
  6. Place the chocolate chips, sugar and coffee in a bowl and set aside.
  7. Place 1/2 cup of heavy cream in a small bowl and cook for 1 minute or until it is hot.
  8. Pour the cream over the chocolate mixture and let it set for 1 minute to let the chips  melt.
  9. Stir until you have a very liquid mixture free of lumps. Place it in the fridge to cool.
  10. Meanwhile prepare the whipped cream. We are adding the mascarpone cheese so that the whipped cream will not fall.
  11. Place the cream and the cheese into a small bowl and whip until you have stiff peaks.
  12. Remove the chocolate mixture from  the fridge, place it in a kitchen mixer and whip it until you have  a fluffy mousse.
  13. Place the chocolate whipped ganache into a ziploc bag, or pastry bag and fill each cup to half.photo 3
  14. Then, fill another ziploc bag with whipped cream and pipe the cream on top of the chocolate.photo 4
  15. Decorate with coffee beans. C’est tout!!!photo

Bon Appetit and Happy Cooking!!!

Le Marceau or Scrumptious Chocolate Cake

Posted
Filed under Cakes, chocolate/ candy, dessert, Fancy European Desserts, Fleximolds, Large round mold, Mousses, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

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I should have posted this dessert months ago, but time has been so scarce that it is seeing only the light of the day today. I know many of you have asked to get this recipe, so here it is;-) A Vos fourneaux mes chers amis!!!

On birthdays, we are expected to invite the whole family over to celebrate the event. I never understood why, but I have gone along this tradition ever since I have been married to my husband. So since I am to cook, and since we are celebrating someone special, i always always ask what my husband, son, or daughter wish to eat on their special day.

When my oldest child  Lisa  turned 18 this year, she requested the following : Beef Wellington, Macaroni and Cheese Appetizers, a chocolate dessert and anything in between. I figured the rest out making sure it would please her. I think we had macaroni and cheese appetizers bites, mini crab cakes, truffle flavored potatoes, green beans and a very very yummy dessert.

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She loves chocolate mousse and love decadent desserts like me so i thought i would bake a cake out of the wonderful book of Stephane Glacier called Le Marceau from hi s beautiful bool called Tartes, Gouters, and Entremets.

I adapted his recipe since it was designed to make 4 cakes, and not everything turns out the same with American ingredients and ovens.

Chocolate Cake:

  • 57 gr. of yolk
  • 50 gr. of sugar
  • 20 gr. of dark chocolate cocoa
  • 29 gr. of flour
  • 57 gr. of egg whites
  • 12 gr. of sugar
  • 20 gr. of butter

Praline Crunch:

  • 175 gr. of pralin ( recipe here).
  • 63 gr. of milk chocolate
  • 8 gr. of hazelnut oil to be found at the fresh market ( or any fancy grocery store)
  • 125 gr. of feuillantine ( very thin waffer from France, if you do not have any, you may replace with cigarette russes ( it will not be as good, but it will work).

Mousse au chocolat:

  • 20 gr. of water
  • 100 gr. of sugar
  • 67 gr. of yolk
  • 100 gr. of eggs
  • 235 gr. of chocolate ( preferably 65% cocoa (I like Ghiradhelli)
  • 340 gr. of heavy cream

Vanilla Syrup:

  • 125 gr. of water
  • 100 gr. of sugar
  • 2 gr. of vanilla extract

Chocolate Glaze:

  • 125 gr. of heavy cream
  • 100 gr. of Syrup ( 60 gr. of sugar, 40 gr. of water brought to boil)
  • 25 gr. of glucose or corn syrup
  • 300 gr. of dark chocolate chips such as bittersweet Ghiradhelli.

First we want to prepare the cake so that it will completely cold when we will assemble to cake.

  1. Beat the egg whites with 12 gr. of sugar until they are forming hard peaks. Set aside.
  2. Place the egg yolks in a kitchen mixer and beat the egg yolks with 50 gr. of sugar until they are foamy and have doubled in volume. Set aside.
  3. Place the butter in a small bowl and microwave for 30 seconds or until it is completely melted. Set aside.
  4. Add 1/3 of the egg whites into the egg yolk mixture carefully so as not to deflate the egg whites.
  5. Mix the flour, cocoa and add it to the egg white/ egg yolk mixture.
  6. Add the rest of the egg whites to it.
  7. Slowly mix in the melted butter.
  8. Pour the batter into a medium round that you would have placed on a medium perforated sheet, and cook in a warm oven of 320 for 20-25 minutes (or until the tooth pick comes out clean).
  9. When the cake is cool. Unmold it from the round mold. photo 2
  10. Slice it in half and set it aside.photo 3
  11. Let’s do the syrup as well since it needs to cool: place 100 gr of sugar, 125 gr of water, and 1 tbsp of vanilla extract into a small saucepan and bring to boil. When it has, turn the heat off and set it  aside to cool.
  12.  Let’s prepare the Praline Crunch: Place the chocolate into a small bowl and microwave it for 60-90 seconds or until it is melted and fluid.
  13. Pour this chocolate into a kitchen mixer. Add the pralin, the hazelnut oil and the feuillantine and pulse a few seconds so as to make a paste like texture.
  14. Place the metal round onto a medium silpat that you would have placed on a perforated sheet.
  15. Pour the praline croustillant inside the metal round and spread it out evenly. Place it in the fridge to cure.
  16. Prepare the mousse: in a small saucepan place the water and 100 gr of sugar and cook over high temperature. Cook until you are starting to see large bubbles or your thermometer is showing 118c.photo 4
  17. Mix the egg yolks, and eggs into a kitchen mixer until they are becoming foamy. Slowly pour the syrup while you are still beating the eggs. And beat on high until the mixture has cooled down completely.
  18. Set aside.
  19. Meanwhile place the chocolate into a medium sized bowl and cook for 90 seconds to 2 minutes until it is melted and free if lumps. You may need to add 30 more seconds to get to the right consistency. Set aside.
  20. In another kitchen mixer, beat the cream into a soft peak whipped cream.
  21. With a spatula carefully fold in the whipped cream into the chocolate.
  22. Whisk the mixture to get an even mixture.
  23. Add the egg mixture and mix well until the mixture is homogeneous.
  24. Yeah, now it is time to assemble the cake!! With a spatula, spread a bit of the mousse atop of the pralin layer.
  25. Pour the syrup into a rectangular cookie sheet and soak up the cake with that syrup. You will need to either turn the cake, or pour some on top of the cake to make sure that the cake is throughly soaked with that syrup.
  26. Place one cake on top of the mousse. Press hard so as to glue the cake to the mousse.
  27. Top the cake with 1/2 of the mousse.
  28. Place the other half of the cake.
  29. Cover the cake with the remainder of the mousse.photo 2
  30. Place the cake in the freezer to set at least one hour.
  31. Meanwhile prepare the chocolate glaze. In a microwavable container, pour in the cream, syrup, and the glucose and cook for 1 minute in the microwave or until it is hot. Pour the mixture over the chocolate chips that you would have placed into a bowl. Let the mixture sit for a while to let the chocolate chips melt on their own.
  32. After 1-2 minutes, start stirring. Let the mixture cool a bit before glazing the cake.
  33. Place the cake onto a cooling rack, and pour the ganache over the cake.
  34. Collect the ganache that dripped down and pour it over the cake again. Be careful to only use “clean ganache” without cake debris so that the cake will look shiny and even.
  35. Place the cake into the fridge to cool.
  36. Decorate the cake as you wish. I used vanilla flavored macarons;-)photo 4
  37. Et voila!!! Miam , miam. Definitely one of the best cake I have ever made!!! Merci Stephane!!!

photo 5

Bon Appetit and Happy Cooking!!!

Chocolate Raspberry Mousse Cake

Posted
Filed under chocolate/ candy, deep flexipan, dessert, Fancy European Desserts, fruit, Mousses, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

imageOn Sundays I always like to indulge and fix a yummy dessert for the whole family. Today was no different, except that I decided to share this yummy dessert with my in-laws over tea. I don’t always have time to see them even though they only live a few blocks from us, but since this weekend I did not have that much to do I decided to call them up and invite myself for coffee and cake;-)

Though my mother-in-law asked that i not bring anything, I did not listen.. you know me:-) I will take any opportunity to play in my kitchen.

This cake looks very fancy, but is not at all so I hope that you will give it a try, and impress your friends and family.

This recipe was adapted from a recipe from Guy Demarle called “Bouchees Tropicales”.

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Ingredients for 15 individual portions, or 56 miniature, bite size desserts.

Ingredients for the Chocolate Cake. 

  • 50 gr. of chocolate chips
  • 20 gr. of butter
  • 2 eggs
  • 30 gr. of granulated sugar

Ingredients for the raspberry Mousse:

  • 1 pack of gelatin from Knox
  • 325 gr. of seedless raspberry jam
  • 3 eggs
  • 80 gr. of sugar
  • 15 gr. of cornstarch
  • 150 gr. of butter

Ingredients for the Chocolate Mousse:

  • 240 gr. of chocolate chips of good quality ( i used ghiradhelli)
  • 360 gr. of heavy cream
  • Fresh fruit for decoration, I used blueberries.

This cake is  really easy to make, but requires a bit of time as they are 4 steps to it: the cake, the raspberry mousse, the chocolate mousse and finally the decoration.

  1. Turn the oven to 350.
  2. Place the chocolate chips for the chocolate cake into a small container and melt it into the microwave for 60 seconds. Add the butter and mix it in. Set it aside.
  3. Meanwhile divide the eggs into yolks and egg whites. Place the egg whites into a kitchen mixer and beat them until they are foamy.
  4. Add the sugar and continue beating the egg whites until they are firm.image
  5. Add the egg yolks into the beaten egg whites and beat them for a few seconds.image
  6. Slowly mix in the egg white mixture into the chocolate mixture and mix it until the cake batter is smooth.
  7. Spread this cake batter over a deep flexipan and cook it for 8 minutes.image
  8. When the cake is cooked, set it aside to let it cool and prepare the raspberry mousse.image
  9. Empty the gelatin into a small container and pour a tbsp of water over it. Let the gelatin soak and set it aside for a few minutes.
  10. Meanwhile, pour the content of the jelly into a small saucepan and warm it up over medium temperature.
  11. While the jelly is warming up, beat the eggs with the sugar just enough so that the sugar is no longer visible.image
  12. Add the cornstarch and mix well. Pour a few tablespoons of the jelly into the egg mixture and mix well.
  13. Empty the gelatin into the jelly and cook for a few minutes. Add the butter and mix well.image
  14. Add the jelly mixture  to the egg mixture. Mix well and cook over low medium heat until the mixture is boiling.
  15. Pour this mixture over the cake. Shake the pan against your countertop so that the raspberry mixture will spread out evenly and be smooth.image
  16. Place the tray into the freezer for a minimum of one hour.
  17. To prepare the last layer, you will need all the ingredients for the chocolate mousse.
  18. Place the chocolate chips into a bowl and microwave it for 2 minutes. Stir. And cook for another 30 seconds if needed, continue cooking until the chocolate is completely melted and is free of lumps.
  19. Meanwhile place the cream into a large mixer and whip the cream until it is thicker but has still soft peaks.
  20. Add 1/4 of the whipped cream into the melted chocolate and mix well. Then add the rest and slowly mix well until the mixture is a smooth texture.
  21. Spread the chocolate mousse over the raspberry mousse and place the tray back into the freezer for another hour.
  22. Keep the remainder of the mousse into a piping bag and place it into the fridge for later use. You will need it to decorate the cake before serving it.image
  23. To make individual mini portions, you will want to cut 1 1/4 inch squares and pipe a flower on each square. Serve as it or with coffee or tea like we did this week-end;-)image
  24. Let the cake warm up at room temperature for 15 minutes to 30 minutes before eating it. It will be very soft and will melt in your mouth;-) Yum Yum!!image

Bon Appetit and Happy Cooking!!!

Homemade Chocolate Truffles

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

Image

In one post, I tried to offer a light substitution to hot cocoa, and in another I offer a recipe of chocolate truffles. Well, what can i say??? I love chocolate so much that I want to be able to enjoy it without guilt and sometime i have to find ways to cut down those calories that is why I posted the recipe of a light hot cocoa.

Chocolate is really one of my weaknesses. I love it, and need it at then end of my meal to satisfy my sweet tooth;-) I try not to indulge much because my trainer will fuss at me… But when I can indulge, then I want the real thing!!!

As a French person, I am  a bit of a snob and only eat European Chocolates. It is perhaps because the European Chocolates or truffles have a higher content of chocolate and taste like chocolate. Here in the US, my favorite is Godiva. The problem is that they are only sold in certain places and are quite expensive. Of course I could just buy some of the truffles already packages but they don’t exactly taste the best.  Well with Valentine’s Day around the corner and me stuck at home in a snow storm  I thought to make some truffles today. They are fun to make, and really not that expensive.

Real  truffles are not hard to make, they just require a mold, and patience. Truffles can come in many flavors, but most of the time the filling is made either with ganache, buttercream, or craquin.

Today I will offer you a recipe that is very easy and is bound to be liked by many.

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Ingredients for a tray of about 30 truffles:

  • 1 / 2 bag of ghiradhelli ( sweet, milk or bittersweet)
  • 100 gr. of chocolate chips
  • 100 gr. of cream
  • flavors of your choice ( 1/2 tsp of raspberry essence,  1/2 tsp of almond extract, and 1/2 tsp of orange extract)
  • Glitter for decoration

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  1. Place the chocolate  in a microwaveable bowl and microwave the chocolate for 90 seconds or until the chocolate is liquid and free of lumps.
  2. With a brush, brush the inside of each indentation of the truffle mold. PLace the truffles in the fridge for the chocolate to cure.
  3. Rebrush the inside for another coat so that the truffles will not be too thin. Place the tray back into the fridge.
  4. Meanwhile place the cream into the microwave for 90 seconds and pour it over the chocolate chips,. Let it sit for a few seconds. Then with a small whisk, stir the cream to make a smooth ganache.
  5. Divide the ganache in 3 equal portions. Then add a few drops of the flavor that you wish. Today I used almond, orange and raspberry.
  6. Fill the ganache in the truffles. Then place them into the freezer to cure.
  7. Rewarm the chocolate and brush the top of each truffle to close them up. Place them back into the fridge to cure. decorate as you wish.
  8. To decorate them, I brush each truffle with clear vanilla syrup and sprinkle over them .image
  9. Et voila!

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The truffles are wonderful to eat cold or at room temperature. Your turn to be creative!!!!

Bon Appetit and Happy Cooking!!!