Framboisier or Raspberry Cake


Last week was my mother-in-law’s birthday and since she loves, loves, loves raspberry I thought of making her a Framboisier. I really wanted to make her a Raspberry Bavarois but since it requires several hours to set and I did not have time to bake her cake before her actual birthday I decided to make her a Framboisier out of Sable Breton and Creme Patissiere ( Pastry cream). Both require very little time to prepare, and can make succulent and wonderful looking cakes.

For the cake base, we will be making a salty shortbread dough or in French “Sable Breton”.

Ingredients for 10-12 individual tartlets, or 2 10 inches tarts:

8 oz or 225 gr. of all purpose flour, 1 pinch of sea salt, 1 tbsp of baking powder, 2/3 cup of salted butter at room temperature, 3/4 cup of granulated sugar, 4 large eggs lightly beaten.

Sift the flour, salt and baking powder together and set aside. In a mixer, beat the butter until is is light and fluffy. Add the sugar and continue beating until the mixture is fluffy. Add the egg yolks one at a time and continue beating until they are well incorporated. Add the flour mixture to the butter mixture and with your hands kneel the dough until it is homogeneous. Mold the dough into a ball, place it inside a ziploc bag and place it in the fridge.

While the dough is “resting”, prepare the cream for the cake. We are making une creme patissiere also known as pastry cream.

Ingredients: 1 cup of whole milk, 1/2 vanilla bean, 1/4 cup of granulated sugar, 3 large egg yolks, 2 1/2 tbsp of cornstarch, 1/2 of a tube of marzipan from Odense or about 3 oz of marzipan paste( can be found in most grocery store).

Pour the milk into a small saucepan. With a sharp knife, cut the bean in half in its length and with the tip of the knife, scrape the seeds out of the bean. Place the seeds and the bean into the milk and cook the milk until is is almost boiling. Meanwhile, beat the egg yolks with the sugar until the mixture is becoming lighter in color and is becoming fluffer. Add the cornstarch and mix well. Pour the milk slowly into the egg mixture while stirring. Place the mixture back onto the stove and cook at a medium temperature until it is becoming really really thick. Remove it from the stove. Add the marzipan, mix and place the mixture into a bowl and into the fridge to cool.

Turn the oven to 350. Take the dough out of the fridge and roll it out so that it is about 1.5 cm thick or 5/8 inch thick. Roll out two discs of about 10 inches, and place those discs into two large round mold. With a fork prick the dough and cook in the oven for about 15 minutes or until the dough is a pale golden color.

If you are making individual cakes, you can use metal pastry rings of about 3 inches. Cut the dough with the pastry rings, lift the ring and the dough and place both onto a silpat. And cook like that for 8-10 minutes.

You may also cut the dough in circles, and place each circle into a muffin pan to cook. It will take about 8-10 minutes as well.

When the dough or the “Sable Breton” has turned to a light brown color, remove the sable from the oven and let them cool.

To assemble:

For the large, pipe the marzipan pastry cream all over the cake and place the raspberry on top of the cream. Sprinkle some powdered sugar for added decoration.

For the individuals cakes, pipe a very small amount of  pastry cream all over each cake to allow the raspberries to stick. Place the raspberry only on the outer part of the cake. Then pipe more cream in the middle inside the ring of raspberry.

For added effects, melt 1/4 cup of bittersweet chocolate chips into the microwave for about 60 sec. When the chocolate is melted, use a pastry brush and make streaks of chocolate onto a silpat. Let the chocolate set, and brush more chocolate on each streaks. Repeat this process at least 4 times in all. Then place the silpat into the freezer for the chocolate to set.

Once the chocolate is set, place one on each cake. Sprinkle some powdered sugar on the chocolate.

Decorate the plate with some raspberry syrup, and place each cake in the center of the cake. Et voila!!!

Bon Appetit and Happy Cooking!!!

Raspberry Macaron with Lemon Mousseline


People celebrate birthdays.

Me… I hide and mourn because it is another year that has gone by, and a year older that i become;-(

I usually do not like to celebrate my birthday. i don’t like the attention and I don’t like the idea of celebrating another year that has slipped by;-( On that day, I like to just disappear. This year however, i had a very special birthday ( no longer in my 20th;-( booh whooh). To celebrate the occasion, a large portion of my family came to visit from France:-). So of course, this time I really could not hide, or pretend it was not be.

Instead we decided to offer a small dinner party. FUN!!! Since i love to cook. The kick though, I was not allowed to cook (per my family and my husband) so we went to a venue here in Spartanburg. The place offered good food, but since I never was able to find a dessert there, I thought I would bring my very own on my birthday.

I wanted to offer something elegant, delicious and not too heavy. Originally i wanted to make a chocolate dome, but since several of my guests do not like chocolate i decided to offer un Framboisier. It is a fairly easy dessert if you know how to make macarons, and it is a very impressive dessert.

( I would like to apologize for not offering a recipe using ounces and cups, but this dessert needs to be very precised in order to work).

The recipe of macaron was adapted from La cuisine de Mercotte, and the lemon mousse from the very reknown French pastry maker Stephane Glacier ( with whom I had the privilege to work with this past month).

Ingredients for 15 large macarons: 22o gr of egg white at room temperature, 450 gr. of powdered sugar, 250 gr. of almond mill/ or almond flour, 60 gr. of granulated sugar, 1 pinch of salt, 2 drops of red coloring, 2 drops of lemon juice.

Turn the oven to 293. Place two large silpats on 2 large perforated sheets. In a large bowl, sift together the powdered sugar and the almond flour. In the bowl of a large mixer, place the eggs, the salt and the lemon juice and start beating the egg whites until they are foaming. Then add the sugar slowly, 2 drops of red coloring,  and beat until the egg whites form hard peaks.

Slowly add the almond mill/sugar mixture into the egg mixture with a spatula by slowly folding the flour mixture into the egg. Stir slowly until the egg/ sugar mixture starts making a shiny, even dough.

Place the macaron “paste” into” a pastry bag and pipe 2 inches circles at 1 inch interval on the silpat. Bake the macarons for 17 minutes. Remove them from the oven and let them cool before peeling them off from the silpat.

Lemon Mousseline: 500 gr. of milk, 1 lemon zest, 125 gr. of sugar, 50 gr. eggs, 75  gr. egg yolks, 45 gr. of corn starch, 2 stick of butter, 4 boxes of raspberry.

Warm up the milk until is hot, and almost at a boiling point. Meanwhile in a large bowl, mix the eggs, egg yolks and the sugar. Then add the cornstarch. Slowly pour on the milk onto the egg mixture and stir. Empty this mixture into a large pot and cook at medium-high until the mixture thickens and starts making a few bubbles. Remove the pot from the stove, add the lemon zest and mix well. Empty this mixture onto a large flexipan, cover the flexipan with a plastic wrap tightly so a skin will not form, and let it cool at room temperature before placing it into the fridge.

When the pastry cream is cold, empty it into the bowl of a large mixer and beat in the soft butter a little at a time. When all the butter has been added, pulse the mixer to a faster speed for 1-2 minutes. Fill a pastry bag with the mousseline cream, and pipe the mousse on a macaron in the center of the macaron at a distance of 1/3 of an inch off the border of the macaron. Place fresh raspberry around the cream, and place another macaron on top of the cream and the raspberry. Pipe a star on the middle of the macaron, and top the star with a raspberry. Et voila!!!

Isn’t it magnifique????

maintenant c’est votre tour.

Bon Appetit and Happy Cooking!!!