MINI QUICHES LORRAINE
Making your own pastry is surprisingly easy. But, if you’re short on time, you can also use frozen pastry – the end result will still be delicious! If you’re feeling patient, this is a fun recipe to include your toddler in on rolling out the pastry.
100 g leg ham, diced
50 g grated cheddar
1/3 cup cream
½ cup milk
1 tablespoon snipped chives
1 ½ cups plain flour
125 g chilled butter, chopped
1-2 tablespoons cold water
To make the pastry, place the flour and butter into a food processor or Thermomix and process until the mixture resembles fine breadcrumbs. Add the water and process until the mixture just comes together. Transfer the dough onto a lightly floured work surface and knead until just smooth. Shape into a disc (this makes it easier to roll out), wrap in plastic wrap and place in the refrigerator for at least half an hour (or until needed) to rest and firm.
Preheat oven to 180C. Lightly grease 6 x 8 cm fluted quiche tins.
Remove the pastry from the refrigerator and divide into 6 equal portions. Lightly flour a work surface. Working with 1 piece of pastry at a time, use a rolling pin, to roll out to a 12 cm circle. Ease the pastry circles into the prepared tins and, using your fingers, gently push the pastry into the edges of the tin. Using a sharp knife, trim any overhanging pastry.
Line each tin with non-stick baking paper and fill with rice or baking weights. Bake for 8-10 minutes. Remove from the oven. Remove the baking paper and rice/weights. Bake for a further 5-10 minutes or until pale golden. Set the baked pastry cases aside to cool.
Once the pastry cases have cooled, scatter the ham and cheddar into the cases and sprinkle over the chives. Beat the eggs, whisk in the cream and milk and pour this mixture slowly into the cases.
Bake in a preheated 180C oven for 18-20 minutes or until golden and set.
To buy those molds click ==> http://bit.ly/2g32qOw
Easy French Macaron Recipe
This recipe uses metric cups where 1 cup=250mL (8.45 fluid ounces). The US cup measurements are also provided To help those using US cups where 1 cup=236mL (7.98 fluid ounces). As Macarons require a great balance in ingredients it is important to stick to the cup measurements used in your area.
4 large egg whites (or 5 small) approx 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar [*US cups: 1/3 cup plus 1 tsp]
1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups: 1 1/2 cups plus 4 tsp] . IF you wish to use icing mixture INSTEAD of icing sugar you will need 1 3/4 cups or 230g (8.11 ounces) icing mixture [US cups: 1 3/4 cups plus 4 tsp]
1 cup or 120g (4.23 ounces) almond meal [US cups: 1 cup plus 3 teaspoons]
2g (0.07 ounces) salt (tiny pinch)
gel food colouring (optional)
Preheat the oven to 150C (302 degrees Fahrenheit)
Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.
Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
100g (3.53 ounces) chocolate
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
Raspberry Tarte Recipe
A beautiful mini raspberry tart recipe made with a shortcrust pastry case with crème pâtissière and glazed raspberrys. You can make a mini tart like in the picture.
- 375g pack all-butter shortcrust pastry
- 500g raspberrys
- 4 tbsp redcurrant jelly
For the crème pâtissière
- 350ml whole milk
- 1 vanilla pod, split lengthways
- 4 large free-range egg yolks
- 100g golden caster sugar
- 25g plain flour, plus extra for dusting
- Finely grated zest of 1 lemon
- Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30 minutes.
- Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
- Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a wire rack to cool completely.
- Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Place a rasberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
- Gently warm the jelly with 2 tbsp water until melted, brush over the raspberrys and leave for 2 minutes to set. Serve.
Éclair au chocolat recipe
An éclair its a choux dough filled with a cream and topped with icing. The dough which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate créme patissiere, or with whipped cream or chibust cream and then iced with fondant icing.
For the choux
- 90g plain flour
- 1½ tsp caster sugar
- 75g unsalted butter, cut into cubes, plus extra for greasing
- 3 large free-range eggs, beaten
For the icing
- 2 gelatine sheets
- 75g caster sugar
- 25g good quality cocoa powder
- 50ml double cream
For the filling
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
- Choux:First make the icing. Put the gelatine in a bowl of cold water to soften and set aside. Put the sugar, cocoa and cream in a pan along with 125ml water, bring to the boil and cook, whisking, until the mixture thickly coats the back of a teaspoon. Remove from the heat. Squeeze the excess water from the gelatine sheets, add to the pan and stir until dissolved. Set aside to cool.
- Preheat the oven to 200°C/fan180°C/gas 6. Line a baking sheet with baking paper. Sift the flour, sugar and a pinch of salt into a heap on a separate sheet of baking paper.
- Heat 220ml water and the butter in a large saucepan over a medium heat until the butter has melted. Increase the heat to bring it to a vigorous rolling boil.
- Using the baking paper as a funnel, quickly tip the flour mixture into the water and butter, then remove from the heat and beat vigorously with a wooden spoon until the mixture forms a thick paste that comes away cleanly from the sides of the pan.
- Gradually add the beaten eggs, beating between additions until you have a smooth, glossy mixture. (You may not need all the eggs – add just enough to give the choux pastry a thick dropping consistency.)
- Put the choux pastry in a piping bag with a large nozzle and pipe thick lines about 14cm long onto the lined baking sheet. Bake in the oven for 25-30 minutes until risen, golden and crisp. Remove from the oven, pierce in a couple of places along the top of each to allow steam to escape, then cool on a wire rack.
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
To finish, spoon the filling into a piping bag with a medium star-shaped nozzle. Cut the choux buns in half, then pipe in a generous amount of the filling. Reassemble the eclairs,Icing: drizzle with the icing. Chill. Remove from the fridge 15 minutes before you want to eat them, then serve.
Home Made Croissants Recipe
Who doesn't know what is croissant?
A croissant is a buttery, flaky, viennoiserie-pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry
1 ounce fresh yeast
3 1/2 cups unbleached flour
1/4 cup white or packed brown sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 tablespoon milk
In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
French CheesecakeFrench cheesecakes are typically lighter and fluffier than regular cheesecakes. This cheesecake has a crisp, buttery crust. The filling is smooth, tangy, and creamy.
This recipe made with a 8-inch springform pan, like this one:
it's very nice also make it as mini cake like those one:
For the crust
1 cup flour
1/2 cup butter (that’s 1 stick), softened
1 egg yolk
2 Tbls. sugar
For the cheesecake filling
1 lb. cream cheese
1 Tbls. flour
1/2 cup sugar
4 eggs, separated (you’ll need both the yolks + the whites)
4 Tbls. sour cream
4 Tbls. heavy cream
1 tsp. vanilla
Serves 6-8, depending on how much you
can bear to share
Preheat your oven to 400 degrees. Butter your springform pan or spray it with oil, then set it aside.
Make the dough for the cheesecake crust
Leave the butter on the counter for 10 or 15 minutes to soften up a little. Then put the butter and flour into the bowl of your mixer.
- Beat on high for a few minutes to combine the butter and flour. At first, the mixture will be dry and raggy looking, like this:
- Toss in the sugar and the egg yolk.
- Beat to combine. Your mixture will be soft and yellow-ish, like good, fresh Play-Doh.
- Gather the dough together in your hands. Press it together into a smooth, flat puck shape.
- With a bencher or sharp knife, cut one third out of the dough.
- Gather each hunk of dough into a ball. Set the larger ball (the one with two-thirds of the dough) aside for now.
- Keep pressing and spreading the dough until it completely covers the bottom of the pan.
- Nevermind that you may have some visible fingerprints. Just be sure that the coverage is fairly even, so it bakes consistently.
- Pop the pan into your preheated 400 degree oven and bake for 8 minutes, until the crust is brown on the edges.
- et it aside to cool while you make the cheesecake filling. Give the bowl of your mixer a quick wash, as you’ll need it clean to make the filling.
- DROP THE OVEN TEMPERATURE TO 350 DEGREES.(Sorry to shout, but your cheesecake will be very sad if you bake it at a full 400 degrees…)
- Separate 4 eggs. Keep the yolks and the whites. You’ll need ’em both.
- Put the sugar and cream cheese into the (washed and dried) bowl of your mixer, Beat them together until smooth. Scrape down the sides of your bowl. Toss in the egg yolks. Beat together until smooth, creamy, and glossy.
- Add the sour cream, heavy cream, and vanilla.
Scrape the mixture out into a large, clean mixing bowl. Quickly wash and dry the mixing bowl that you used for the filling. (Last time, I promise.) Set the mixture aside for a minute while you finish up your crust.
Finish the cheesecake crust
At this point, your pan should be cool enough to touch comfortably. Grab your remaining ball of dough. Break off a chunk.
You’re going to stick the dough to the pan the same way that you did with the bottom crust. Take the chunk of dough and smoosh it against the side of the pan. Press it with your fingers so that it’s flat and spreads out.
Go around the dough one more time, concentrating on where it meets the bottom crust. Be sure that the seal here is good, and that there aren’t any holes. (That way, your cheesecake filling will be completely contained when you pour it in.)
Set the pan aside while you finish your filling. Put the egg whites into the (washed and dried) bowl of your mixer. Beat on high for a few minutes, until the egg whites fluff up, turn opaque. Take a scoop of the beaten egg whites and plop it into the cream cheese filling. With a spatula, fold the mixture to gently incorporate the egg whites into the cream cheese.
Take a scoop of the beaten egg whites and plop it into the cream cheese filling. With a spatula, fold the mixture to gently incorporate the egg whites into the cream cheese.
Add the rest of the egg whites to the bowl.
When the egg whites are completely incorporated, the mixture will be light, fluffy, and look kind of…well…a little fizzy.
Pour the finished cheesecake filling into your prepared pan.
Bake at 350 for 45 minutes. The cheesecake is done when it has a nice brown top and feels firm in the center when pressed with a finger. (Even when it feels firm, the cheesecake will be ever-so-slightly jiggly when you take it out of the oven. That’s just fine.)