Marzipan Truffles


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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!!!

Pear Tart with Frangipane (Almond Paste)


I hope everyone had a fabulous Thanksgiving. I sure did even though I spent a lof of my day in my kitchen. But then again, it makes me happy. Unlike many of you, I did not host the Thanksgiving dinner. My sister-in-law did. As the only true-born American in our family of immigrants, she always has the honor to host Thanksgiving dinner. And the rest of us, get to help her out by bringing dishes. I was in charge of appetizers and desserts.

I wanted to bring some appetizers that would be on a light side, and not too bad for you. My choices were:

  • Small tomato mozzarella
  • spinach dip with assorted crackers
  • brie en croute with fig jelly
  • quiches

And for desserts, I brought a caramel cheesecake and a pear tart. I wanted to bring a chocolate something, but one of the guest brought 2 chocolate desserts, so i decided on the two desserts mentioned above.

Today i will share the pear tart. It is really easy to make. And it is so yummy.

Ingredients for the pie crust for a 9″ round

You can buy an already pie crust in the refrigerated part of your grocery store, or you can make your own. The pie crust recipe is so much better than the store-bought. It is firmer so it will not break when you are trying to transfer the pie from the mold to a tray, and it tastes so much better than a store-bought.

  • 1 1/4 cup of all-purpose flour
  • 1 tsp of baking powder
  • 4 oz or 115 gr. of unsalted butter at room temperature
  • 1/3 cup of sugar
  • 1 egg yolk
  • 2-4 tbsp of water

Sift the flour and the baking powder in a large bowl, then add the sugar and mix well. Add the butter cut into small pieces and mix in it in the flour with your hands, rubbing your hands together. Little by little add a few drops of water and knead the dough. Roll the dough in a ball and refrigerate for 15 minutes or more.

Take the dough out of the refrigerator and place it on the roul’pat, and roll the dough out into a 10 inch circle. With the rolling-pin, lift the dough from the roul’pat and place it into the scalloped tart mold. With the fork, prick the pastry shell with a fork.

Ingredients for the pie:

  • 150 gr or 2/3 cup of butter at room temperature
  • 150 gr or 2/3 cup of powdered sugar
  • 150 gr or 2/3 cup of almond mill
  • 3 large eggs
  • 1 tbsp of almond extract
  • 3 pears ( bosc preferably or red) peeled.
  • 1 tsp of sugar
  • 1 tsp of vanilla extract

First you will want to poach the pears. If you  want to poach the pear the traditional way, you will need to poach the pear in a syrup of .

I did not do that, instead I used my round mold. So if you want to save time, do the same. PLace the pears in the large round mold, add 1 tsp of sugar, 1 tsp of vanilla extract and cover the mold with the octogonal silpat. Cook the pear in the microwave for 5 minutes.

Meanwhile, prepare the frangipane paste. In a bowl, beat the butter and the sugar until it becomes light and fluffy. Then add the almond mill and the flour and mix well. Add the eggs, 1 tsp of almond extract and mix well. Spread this mixture inside the pie.

Then slice each pear in half. Scoop the seeds with a small spoon and slice the pear very thinly in tiny slices.

Place the pears on the frangipane paste as shown below.

Cook the pear tart for 30 minutes at 375 or until the pie is golden brown and fluffy.

This pie is wonderful warm, or cold.

Bon Appetit and Happy Cooking!!!

La Galette des Rois or King’s Cake


La galette des Rois (literally “the flat pastry cake of the Kings”) is a cake celebrating Epiphany. This holiday which traditionally falls on January 6th, is a Christian holiday that celebrates the revelation of God the Son as a human being in Jesus Christ. Western Christians commemorate principally the visitation of the Magi to the Baby Jesus (Wikipedia). La galette des rois is traditionally sold and consumed a few days before and after this date. In modern France and Quebec, the cakes can be found in most bakeries during the month of January. Two versions exist: in northern France and Quebec the cake (which can be either circular or rectangular) consists of flaky puff pastry layers with a dense center of frangipane. In the south of France, particularly in Occitania and Roussillon, the cake, called gâteau des rois or royaume, is a torus-shaped brioche with candied fruits, very similar to the Catalan tortell. This version of the cake originates in Provence and predates the northern version.

The cake has a small trinket (often a small plastic or porcelain figurine) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations. The person who gets the trinket is declared the King or Queen of the day.

The cakes are usually sold in special bags, some of which can be used to heat the cake in a microwave without ruining the crispness of the cake. A paper crown is included with the cake to crown the “king” who finds the fève in their piece of cake.

Formerly, one divided the cake in as many shares as guests, plus one. The latter, called “the share of God,” “share of the Virgin Mary,” or “share of the poor” was intended for the first poor person to arrive at the home.

The French President is not allowed to “draw the kings” on Epiphany because of the etiquette rules. Therefore, a traditional galette without figurine or crown is served at Elysée Palace in January “Wikipedia”.

Today I will give you the recipe of La Galette des Rois with Frangipane:

Ingredients for 1 galette for about 8 people:

  • 1 pack of puff pastry,
  • 3.5 oz of almond mill,
  • 3.5 oz of sugar,
  • 2.70 oz of butter,
  • 2 eggs plus 1 egg yolk,
  • 1 tsp of almond extract.

  1. Roll the pastry sheets into 2 12 inches disks.
  2. In a bowl, add the almond mill, the sugar, 2 eggs, the melted butter and 1 tsp of almond extract and mix well.
  3. Empty this mixture onto one of the disk. Spread the mixture so it covers the disk all over up to 1/2 inch off the border.
  4. Place the trinket in the cake, but away from the center.
  5. Break the last egg and place the egg yolk in one small bowl, and the egg white in another.
  6. With a pastry brush, brush the edges of the dough.
  7. Place the other disk on top of the other one and close the edges by pressing and pinching the sides together.
  8. With a knife, “draw” decorations on the dough.
  9. Add 1 tsp of water to the egg yolk, mix well and brush the egg wash onto the top of the galette.
  10. Cook in oven for 20 minutes at 375. YUMMM!!!

11. Serve the galette. To ensure a random distribution of the cake shares, it is traditional for the youngest person in the house and to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service. As the cake is being given out, everyone is to wait until the child has given all the share ( but one) and tells when to start eating. It is fun!!! You should try. For now..

Bon Appetit and Happy Cooking!!!