Feuille D’Automne


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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!!!

Veal Scaloppini with Roasted Pepper and Purple Onion Sauce


My husband loves his potatoes and his red meat but I don’t want to cook red meat everyday because it increases risks for cardiovascular disease and cancer. And since my husband does not eat poultry, it can be a challenge at times to find something to fix for the rest of my gang. I will have to admit that today I was running out of ideas of healthy meals for the rest of my family.  As we went home, I asked my daughter what she wanted to eat, and the replied;” I don’t know…”. That was much help! So once again I browsed in the grocery store in search of finding my inspiration. My husband loves veal so I decided that this is what he would have.

Ingredients: 2 veal scallopinis, 2 red pepper halves sliced in small strips (from a container of roasted bell pepper), 1 purple onion sliced thinly, 1 cup of broth, 1 cup of white wine, 1/8 tsp of salt, 1/16 tsp of pepper, 2 tbsp of brown sugar, a dash of red pepper flake. 2 eggs, 1 cup of milk, 1 cup of flour. 1 cup of italian breadcrumbs, olive oil.

In a frying pan, put 2 tbsp of olive oil and turn the heat up. Add the sliced onions and saute them until they become brownish and soft. Add the bell pepper to the sauteeed onions and saute then. Add the warm broth, the white wine, salt, pepper and sugar and bring to boil. When the sauce has come to boil, reduce the temperature to medium low and let it simmer until the sauce has reduced to half ( it may take 10-15 minutes). Stir periodically to avoid scorching.

While the sauce is cooking, fix the veal scallopini. Prepare 3 shallow plates. In one, place the egg with a dash of salt and pepper and beat the eggs to mix the egg whites to the yolks. In another bowl, place the flour. In another bowl, place the milk. In another bowl, place the crumbs. Place the scallopini on the roulpat, fold the roulpat over the meat and with the rolling pin, beat the scallopini until it is flat and thinner. Repeat with the other scallopini. Cut each scallopini in half. Place the scallopini first in the flour, then in the milk, then in the egg mixture and then finally in the breadcrumbs. Place the scallopini in the frying pan and cook for 1 minute on each side. Repeat with all the scallopinis.

I fixed pasta to accompany this meat. You can cook the pastas according to the package direction.

To serve, place the pasta on the plate, top the pasta with a scallopini. Drizzle the sauce over the meat and pasta . Et voila!!!

Bon Appetit and Happy Cooking!!!