!…your blog looks amazing darling !! Line two baking sheets with waxed or parchment paper. Take the mascarpone cream disk from the freezer, place it on a rack, then, using a ladle, pour the vanilla icing over it and smooth it with an offset spatula so as to obtain a thin, even layer. Wow – I will definitely add these two dessert books to my (completely out of control!) Your tarte looks great ! Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Pour toute commande en Livraison Coursier, pensez à vérifier que votre ville est bien desservie dans la rubrique "Modalités de Livraison". Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. Your email address will not be published. Now my family is enjoying as I experiment with his recipes. Inscription à la Newsletter : Restons en contact ! 3 tarts (each 17 cm diameter) Sweet tart dough Butter (creamed), 150 g Almond powder, 25 g Powdered sugar, 100 g Liquid vanilla, 1 g Eggs, 60 g Guérande Salt, 1 g Flour, 250 g It actually came out hollow! I will definitely have to try making some of those. Run a finger along the back of a spatula coated with cream; it’s ready if the track remains visible. Faire un caramel avec le sucre (sans remuer), dès que le tout commence à fondre ajouter le glucose. If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. makes 1 1/2 cups or 525 g Et puis-je utiliser du lindt classique à la place ? Required fields are marked *. Just click on the highlighted ‘here’ in the last paragraph of this current post on sweet tart dough. FÉÉRIES CÉLESTES AVEC PHILIPPE BAUDELOCQUE. Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. Remove from the oven and leave to cool. can you advise me on this? Vanilla tea, Jardin de Pierre tea, Sencha green tea. Chocolate Deesserts is an easy-to-use cook-book and certainly the best and easiest sweet pastry I’ve found to date. We had to celebrate and since my little, sweet Amélie is showing such an interest in Patisserie lately (she sits and looks at cookbooks like they are a Cinderella story! First off, gorgeous tarte and gorgeous pictures! In the bowl of a mixer fitted with the whisk, whip the marscapone lightly until fluffy*, then dilute it progressively with part of the vanilla custard, then the remainder, and let it rise. We use it for serving pizza from the oven and it doubles up as a great cheese platter. I’m going to try the lemon tart next . J’étais décidée à la réaliser tout en modifiant le fond de tarte (par envie de découvrir une pâte sablée au cacao qu’à publiée Hélène, pour réaliser aussi une tarte au caramel et au chocolat au lait, mais bien différente). That’s a beautiful tart, and a beautiful dog too! Knead the butter and in then stir the ingredients one by one. })(120000); Prep Time 10 mins I really enjoy making macarons and I wanted to share my recipe: http://www.histoiresucree.com/recipes/macarons_violettes.html Bake in a convection oven at 450°F (230°C) for approximately 6 minutes. “Mon chocolat, je le veux vivant. Love the brontosaurus in the snow BTW! The total baking time should be approximately 20 minutes. It was rich and heavy, but I certainly relished the tiny, cold wedge of leftovers I polished off the following day! Pour the yolks into the whites, stir gently for a few seconds, and then stop. Yalin: Thank you for the recommendation !…love you Ria…….xxx, Oh that looks yumm! I love eclairs and I’m definitely going to try this recipe!! , Looks absolutely delicious and I love the napping doggie in the background…. How to make raspberry chocolate ganache tart, More romantic dessert recipes you will love, Irresistible Ile Flottante With Pink Praline. I have his book on macarons and I use it as my bible. Once the ganache is set, place the tart on a baking sheet of the correct size. Put it in the refrigerator for 30 minutes. The recipes range from simple to elaborate, with flavours that are accessible, yet sophisticated. Not shallow praise, my son is a photographer and I do wedding flowers- so I’ve seen a lot! Your email address will not be published. It actually benefitted from chilling and would’ve been perfect washed down with a cold glass of milk. • 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature. I prefer to have dessert when I eat out and I am blissfully unaware of the amount of butter nd sugar in it. I’d love to make (and eat) homemade élairs à la Pierre Hermé. Mix the sugar with the pectin*. Thanks for the book recommendation too! }Happy First Snow*xo,Gailcasualloveslegance, Eclairs are one my mossssst favorite things to treat myself with. display: none !important; Also cute as a button kids- God blesses so abundantly xxxCorrina. Adding the chocolate sauce to the glaze to finish. http://parissweetsinseattle.blogspot.com/2010/02/tarte-grenobloise-chocolate-caramel.html, http://www.histoiresucree.com/recipes/macarons_violettes.html. timeout This raspberry chocolate tart is an adapted version of a tart recipe created by the French chef Pierre Hermé. Use immediately. I’m a sucker for anything sweet! Stir in the melted chocolate and then remove the pan from the heat. Il est surnommé le roi du macaron ou encore « The Picasso of Pastry » par le magazine Vogue2,3. if ( notice ) Stir the flour and potato starch by lifting the preparation gently, using a spatula. Héritier de quatre générations de boulangers pâti… I wouldn’t imagine myself ever coming close to replicating the lovely creations he stocks his eponymous boutiques with, but when we plan our dinner party menus, I frequently find myself dipping into Desserts by Pierre Herme and Chocolate Desserts by Pierre Herme, the two books he co-authored with Dorie Greenspan. He is one of France’s preeminent pastry chefs and possibly one of the most recognized names in the business. in the microwave or over a double boiler. Make sure you fill the bottoms with enough cream to mound above the pastry. You take really good pictures . My grandfather would always bring me eclairs when I was little-you brought back some lovely memories for me!! cookbook collection. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). *This contest is in no way sponsored or administered, Make the tart crust and raspberry chocolate ganache. • 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature • 3½ oz (100g) bittersweet chocolate, finely chopped Oh la la look at that delicious ! The only marginally fiddly component of the recipe was rolling out the pate sucree (sweet tart dough) and lining the tart ring with it—primarily because we live in … La préparation s'épaissit et devient bien crémeuse (çà dure 5 minutes environ pour moi). The bitterness of chocolate (Pierre prefers Valrhona) isn’t masked with too much sugar. Living in Paris since a few years, I know Herme’s passtry shops very well, especially, that we were renting the apartment at rue bonaparte, where his shop is located… Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. http://parissweetsinseattle.blogspot.com/2010/02/tarte-grenobloise-chocolate-caramel.html. Repeat the process twice with the remaining puree. I’ll try making the nutella tart this week-end, it looks wonderful, my daughter’s going to be happy! Une sublime tarte! A tomber et drôlement bien réussie ! Il suffit de suivre les instructions Donc non, au réfrigérateur ensuite. Store in an airtight container in the refrigerator. Do you have any recommendation for a salty tart base? I like your blog a lot, I read it since a few months, but this is my first post! I really like eclairs. Piquer de nombreuses fois avec les dents d'une fourchette le fond de tarte et enfourner immédiatement pour 15 minutes de cuisson.