GÂTEAU DE CRÊPES RECIPE – NYT COOKING
|6 tablespoons butter|
|3 cups milk|
|1 1/2 cups flour|
|7 tablespoons sugar|
|2 cups milk|
|1 vanilla bean, halved and scraped|
|6 egg yolks|
|1/2 cup sugar|
|1/3 cup cornstarch, sifted|
|3 1/2 tablespoons butter|
|2 cups heavy cream|
|1 tablespoon sugar or more|
|3 tablespoons Kirsch|
- The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
- Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
- In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
- Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
- Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.
- Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake. Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Hermé and Dorie Greenspan.
@context http//schema.org, Calories 615, UnsaturatedFatContent 16 grams, CarbohydrateContent 49 grams, FatContent 41 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 22 grams, SodiumContent 143 milligrams, SugarContent 31 grams, TransFatContent 0 grams
ROUGAIL TOMATE RECETTES RECIPE
Provided by: Gaila – The Petit Gourmet
Total time: 1 hours 40 minutes
Prep time: 10 minutes
Cook time: 1 hours 30 minutes
|4 Toulouse sausages|
|4 hot dog sausages (Wiener sausages)|
|4 large onions (finely chopped)|
|8 large garlic cloves|
|10 to matoes (blanched, peeled and chopped)|
|1 tsp black peppercorns|
|1 tbsp fresh ginger (grated)|
|3 sprigs fresh thyme (leaves stripped off the stem)|
|3 sprigs fresh parsley|
|hot chili flakes (to taste)|
|salt (to taste)|
- Bring a pan of lightly-salted water to a taste. Pierce the sausages and hotdogs with a fork, add to the pan and cook for about 15 minutes, or until just tender. Drain and set aside.
- Crush the garlic, black peppercorns, ginger, salt, thyme and chili flakes to a smooth paste in a mortar.
- Cut the sausages into slices and add to a cooking pot.
- Stir in the spice mixture and add the tomatoes, onions and 1 cup of water. Bring to a simmer, cover the pot and cook gently for 90 minutes, topping up with water as needed.
- Serve hot garnished with chilies and accompanied with steamed rice.
LE MEILLEUR-MEILLEUR GÂTEAU AU CHOCOLAT | RICARDO
Provided by: Ricardocuisine
Total time: 1 hours 35 minutes
Prep time: 45 minutes
Cook time: 50 minutes
Yield: 8 à 10 portions
|300 g (2 tasses) de farine tout usage non blanchie|
|5 ml (1 c. à thé) de bicarbonate de soude|
|5 ml (1 c. à thé) de poudre à pâte|
|2,5 ml (1/2 c. à thé) de sel|
|420 g (2 tasses) de sucre|
|250 ml (1 tasse) de lait de beurre|
|125 ml (1/2 tasse) d’huile de canola|
|10 ml (2 c. à thé) d’extrait de vanille|
|75 g (3/4 tasse) de cacao|
|180 ml (3/4 tasse) de café corsé, tiède|
|450 g (16 oz) de chocolat noir, haché|
|430 ml (1 3/4 tasse) de crème 35 %|
|30 ml (2 c. à soupe) de sirop de maïs clair|
- Le meilleur-meilleur gâteau au chocolat
Calories 820 calories