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Showing posts with label petit fours. Show all posts
Showing posts with label petit fours. Show all posts

Tuesday, August 26, 2014

Easy French Macarons Recipe/ Cách Làm Bánh Macaron/ 法式馬卡龍的做法



Ingredients

Macaron shells


  • 50g/ 1.8 oz Ground Almonds
  • 80g/ 2.8 oz Confectioner's Sugar
  • 1-2 tbs Caster Sugar
  • 1 Egg White
  • Food Color (optional)
Ganache


  • 50 g/1.8 Chocolate
  • 50 ml/1.8 Cream

  1. Grind your almonds of you can't buy finely ground almonds.
  2. In a mixing bowl, beat your egg white until frothy, then add the sugar in 3 parts, increasing the speed of your mixer each time you do so. This is also where you can add the food color. Beat for 8 minutes or until stiff peak.
  3. Gradually add the confectioner's sugar and the almonds to the egg white and manually fold to combine. Don't overfold, otherwise the macarons won't rise.
  4. Use a piping bag to pipe the macarons out onto parchment paper in 3,5 cm/ 1.4 inch diameter.
  5. Tap the baking tray twice against the counter to release unnecessary air pockets.
  6. Leave them for 30 minutes. (After 15 minutes of waiting you can preheat the oven to 140°C or 285°F)
  7. After the 30 min waiting time is over, bake the macarons for 14 mins. Take out the whole baking tray and let the macarons cool down completely.
  8. Remove from the parchment paper when they have cooled down and set.
  9. Chop up/grind up your chocolate/couverture and melt in a bain-marie.
  10. Add warm cream and stir to combine.
  11. Put the chocolate cream mix into the fridge for 15 mins to cool off, give it a stir after half of the time.
  12. Take the cream out of the oven and beat until it gets a creamy texture.
  13. Pipe the ganach onto the bottom of a macaron and sandwich it with a second macaron shell. Repeat until you run out of shells.

For more detailed instructions please see my YouTube recipe video!

Wednesday, August 20, 2014

Eclairs à la crème pâtissière Recipe - French Petit Fours/ Cách Làm Bánh éclair/ 法式泡芙的做法


Recipe yields 22-25 éclaires


Ingredients for the choux pastry


  • 100 g/ 10.6 oz Butter
  • 240 g/ 8.5 oz Flour
  • 6 Eggs
  • 1/2 tsp salt
  • 300 ml/ 1/3 cups Water
Ingredients for the crème pâtissière


  • 240 g/ 8.5 oz Caster Sugar
  • 120 g/ 4.2 oz Flour
  • 3 Eggs
  • 12 g/ 0.4 oz Vanilla Sugar
  • 500 ml Milk
  • 2,5 tbs Cocoa Powder (optional for chocolate flavoured filling)
Coating

  • 100 g/ 3.5 oz chocolate/ couverture

  1. Bring water and butter to a boil over high, then turn heat down to medium and cook for a minute.
  2. Turn off heat, add presifted flour and stir with wooden spoon until dough comes together.
  3. Remove pot from heat, add 2 eggs at a time while beating dough vigorously. Combine evenly.
  4. Use a cream pipe with a big tip to pipe out the pastry.
  5. If you don't have a cream pipe on hand, cut a whole into a freezer bag, this works, as well.
  6. Squeeze out straigt lines and bake in the oven at 180°C/ 355°F for 25-30 mins.
  7. Leave oven ajar to let pastry cool off slowly and evenly.
  8. Beat eggs until frothy, add in sugar while continuing to stir.
  9. Add presifted flour, stir to combine.
  10. Add milk and stir to combine.
  11. Heat up the mix over medium-high while consistently stirring to prevent burning for 20-25 mins.
  12. Add vanilla sugar and cocoa powder to the creams depending on which cream flavour you prefer.
  13. Cut the choux pastry in half without fully severing the upper and the lower part. 
  14. Fill another pipe/ freezer bag with the creme and pipe into the choux pastry.
  15. Heat up the chocolate/ couverture in a bain-marie and dip the uppper part of the filled choux pastry into the chocolate.
  16. Let the éclairs rest with the side dipped in chocolate facing upwards before you serve them.

For more detailed instructions please see my YouTube video recipe!




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