Appetizers Gourmands

I am back. I am living now in France. I was disappointed to miss the pizza, I love pizza!  

Thanks Dolores (from Chronicles in Culinary Curiosity) for your recipe. Our co-host this month are Alex from Blondie and Brownie, and Jenny of Foray into Food.

My husband helped me to make the caramel syrup, he is the specialist for cooking the caramel.

The caramelized Butter Frosting was easy to make. And it was soooo good!!!!!!!!!!

CAKE

Ingredients :

• 10 Tablespoons unsalted butter at room temperature
• 1  1/4 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1/3 cup caramel syrup (recipe below)
• 2 each eggs, at room temperature
• splash vanilla extract
• 2 cups flour
• 1/2 teaspoon baking powder
• 1 cup milk, at room temperature  

Preheat oven to 350 degre F.

Butter one tall (2 - 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachement, cream butter until smooth. Add sugar and salt and cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.  

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients.

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15/20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completly before icing it.

CARAMEL SYRUP  

• 2 cups sugar
• 1/2 cup water
• 1 cup water ( for stopping the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool on a spoon before touching it).

Note : for safety reasons, have ready a bowl of ice water to plunge your hands into if caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

• 12 tablespoons unsalted sugar
• 1 pound confectionner's sugar, sifted
• 4-6 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 2-4 tablespoons caramel syrup
• Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little a time. When mixture looks too chunky, to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks  smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Chers lecteurs,

Un petit mot pour vous annoncer que je déménage ce mois d'août.

Je quitte les États-unis non sans tristesse, et retrouve mon pays natal, la France avec beaucoup de joie. Que d'émotions!

J'essaye de faire le tri dans mes affaires, mais j'ai bien du mal à jeter. Que de cartons plein à craquer de bons souvenirs! Mon carton le plus précieux: celui où j'ai rangée toutes mes photos prises lors de ces 8 années passées aux Etats-Unis. Celui que j'aurais très envie d'ouvrir en premier : celui où j'ai rangée pêle-mêle toutes mes recettes de cuisine, magazines and cooking books.

Le temps et l'espace me manquent pour faire de nouvelles recettes de cuisine. Je prendrais toutefois le temps d'aller visiter vos blogs. N'hésitez pas à me laisser un signe de votre passage, j'aurais beaucoup de plaisir à vous lire.  

See you soon!

-

  This is my second challenge and my First genoise, First ganache, First buttercream ! And my First time cutting the cake into layers! A lot of First Time!!!

This month's challenge hosted by Chris of Mele Cotte was a Filbert Gateau with Praline Buttercream, a Carol Walter recipe. 

Unfortunately, I and my husband do not like halzenut cake. I choose powder coconut for this cake, almond powder was too expensive. I used Cointreau, instead Grand Marnier, and orange marmalade for my glaze. Yummy!

I met some difficulties to make this cake. My big mistake was to use the same weight of powder than dried fruits : 1 1/2 cup. It's my bad!!! My first genoise didn't rise.   My husband help me for the coconut paste.  I made my swiss buttercream and my apricot glaze easily. I failed my ganache. I had not enough heavy cream, so I put water instead. it was not a good idea!!

Anyway, my cake was sooo good. My daughter ate a lot of pieces. We are just 4 in my family, but we finished the cake in 3 days. Yum yum yum!!!  

You need :

• 1 Filbert Genoise
• 1 recipe sugar syrup, flavored with dark rum
• 1 recipe Praline Buttercream
• 1/2 cup heavy cream, whipped to soft peaks
• 1 recipe Apricot Glaze
• 1 recipe Ganache glaze, prepared just before using
• 3 tablespoons filberts, toasted and coarsely chopped  

Filbert Genoise 

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

• 1 1/2 cups halzenuts, toasted/skinned
• 2/3 cup cake flour, unsifted
• 2 Tbsp. cornstarch
• 7 large egg yolks
• 1 cup sugar, divided 1/4 & 3/4 cups
• 1 tsp. vanilla extract
• 1/2 tsp. grated lemon rind
• 5 lg. egg whites
• 1/4 cup warm, clarified butter (100-110 degrees F.)

Position rack in the lower 3rd of the oven and preheat to 350 degrees F. Grease and flour a 10″ x 2 ” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstach for about 30 secondes. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You'll know the nuts are ready, when they begin to gather together around the sides of the bowl. While you want to make sure there aren't any large pieces, don't over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachement, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add 3/4 cup of sugar. It is best to do by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove  and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining 1/4 cup of sugar, over 15-20 secondes or so. Continue to beat for another 1/2 minute. Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). It must be a deep bottom bowl and work must be fast. Put the nut meal in a mesh strainer (or use your hand-working quickly) and sprinkle it in about 2 tablespoons at a time - folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with  the spatula or back of spoon. If collected butter at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You'll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, reoving the pan. Cool the cake completly.

If not using the cake right away, wrap throughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 monts. 

Sugar Syrup

Makes 1 cup, good for one 10-inch cake - split into 3 layers

• 1 cup water
• 1/4 cup sugar
• 2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. Can be made in advance.

Praline Buttercream

• 1 recipe Swiss Buttercream
• 1/3 cup praline paste
• 1 1/2 - 2 Tbsp Jamaican rum (optional)

Blend 1/2 cup buttercream into the paste, then add to the remaining  buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream

• 4 lg. egg whites
• 3/4 cup sugar
• 1  1/2 cups (3 sticks) unsalted butter, slightly firm
• 1  1/2 - 2 Tbsp. Grand Marnier or liqueur of your choice
• 1 tsp. vanilla 

Place the egg whites in a lg/bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2 - 3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.  

Remove from pan and with either paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue - about 5 - 7 minutes. Do not overbeat. Set aside.

Place the butter in a separate clean mixing bowl and using the paddle attachment, cream the butter at medium speed for 40-60 secondes, or until smooth and creamy. Do not overbeat or the butter will become to soft.

On med-low speed, blend the meringue into the butter, about 1 - 2 Tbsp. at a time, over 1 minute.  Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Praline Paste

• 1 cup (4 1/2 oz.) Halzenuts, tosted/skinless
• 2/3 cup sugar
• Line a jelly roll pan with parchement and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 minutes until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completly melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. Remember - extremely hot mixture. Then onto the parchement lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in a airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze   (good for one 10-inch cake)

• 2/3 cup thick apricot preserves
• 1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze  

Make about 1 cup, enough to cover the top and sides of a 9 to 10 inch layer or tube cake

• 6 oz. (good) semisweet or bittersweet chocolate
• 6 oz. (3/4 cup) heavy cream
• 1 tbsp. light corn syrup
• 1 Tbsp. Grand Marnier, Cointreau, or dark Jamaican rum (optional)
• 3/4 tsp. vanilla
• 1/2 - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to gently boil, immediatly and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add 1/2 - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn't thicken, refrigerate for about 5 minutes, but make sure it doesn't get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using  pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.  

Spread the bottom layer with a 1/4-inch tickness of the remaining buttercream. Cover with  1/2 of the whipped cream, leaving 1/4-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.  

Moisten the cut side of the third layer with additionnal sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers.  Refrigerate to chill for at least 30 minutes.

Lift the cake by slidding your palm under the cardboard. Holding a serrated or very sharp night with an 8-inch blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completly. Chill while you prepare the ganache.  

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake's center. Move the spatula over the top of the ganache about 4 times  to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. Patch any bare spots on the sides with  a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 - 14 inch pastry bag with a # 114 large leaf tip. Fill the bag with the reserved praline cream. Stating 1/2 inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about 3/4 inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set.    

I am so proud of me. I learned a lot with this cake.

Thanks a lot to my husband! He was a great helper!

Pour 8 petites salades de fruits

Ingrédients :

• 4 oranges
• 900 g. de fraises
• 140 g confiture à l'abricot
• 1 cuillère à soupe d'eau
• 1 cuillère à soupe de jus de citron

1. Éplucher les oranges, séparer chaque quartier et y retirer les  fines membranes.
2. Couper les fraises en tranches et les quartiers d'orange en deux, et les déposer dans des ramequins.
3. Dans une casserole, faites bouillir à petits bouillons pendant 2-3 minutes l'eau et la confiture d'abricot. Laissez tiédir.
4. Puis ajouter à la marmelade d'orange une cuillère à soupe de jus de citron, si la marmelade est trop épaisse, il est possible de rajouter un peu de jus de citron .
5. Déposer cette marmelade sur les fruits. 

Mes enfants ont adorés. Une bonne façon de leur faire manger des fruits.

Tomates Séchées

Cette recette si facile à faire de tomates séchées, je l'ai trouvée chez MaryAthenes en me balladant sur son blog en direct d'Athènes.

Pour faire ces tomates séchées, si chères en magasin, il vous suffit de tomates cerises coupées en deux que vous salez, poivrez, y ajoutez quelques herbes comme l'origan, et le romarin.

Puis vous les faites sécher sur une plaque (recouverte de papier) allant au four thermostat 100 C. pendant 2 à 3 heures.

 A déguster en appetizers recouverts d'un peu d'huile d'olive, faites des tartines italiennes, des tartines aux coeurs d'artichauts ou tout autre amuse-gueule…..

Vous pouvez conserver ces tomates dans des bocaux que vous aurez stérilisés.  Ajouter à vos tomates du romarin, de l'origan, ainsi qu'une gousse d'ail. Recouvrir d'huile d'olive.

***

 In english

I found this recipe so easy to make on MaryAthenes' blog en direct d'Athènes.

You need cherry-tomatoes (halved) , salt, pepper, oregano, rosemary.   

Preheat oven to  212  degrees F. 

Line a baking sheet with a parchement paper. Place the tomatoes round face down on the baking sheet. Sprinkle with oregano, rosemary, salt and pepper. 

Bake for 2 or 3 hours. Let cool.

 Taste them just as appetizers (with olive oil). Taste them on Artichokes Hearts' Tartines, on Italian Tartines….whatever you want.

You can store dried tomatoes in jars (that you have to sterilize).  Pack the dried tomatoes into jars, add one glove garlic, rosemary and oregano.  Cover with olive oil.

On summer evening, it's a pleasure to have a fresh appetizer with vegetables. 

I tasted a new appetizer : a chive-onion dip. It's so easy to make and so healthy!!!!

You need :

• 3/4 cup ricotta cheese
• 4 tablespoons sour cream
• 1 tablespoon milk
• 1/4 teaspoon garlic salt
• 1/8 teaspoon salt
• dash pepper
• 1 tablespoon chopped green onion
• 1 tablespoon snipped chives
• assorted raw vegetables

In a blender, combine the first six ingredients; cover and process until smooth. Stir in onion and chives. Cover and refrigerate for at  least 1 hour.

Serve with vegetables.

***

 Sauce aux petits oignons verts et à la ciboulette

 En français

•  170 g de ricotta (fromage)

• 60 g de crème fraîche

• 1 cuil. à soupe de lait

• 1 bonne pincée de sel/ail

• 1 pincée de sel

• poivre

• 15 g (1 cuil. à soupe) d'oignons verts émincés

• 15 g (1 cuil. à soupe) ciboulettes finement hachées

• un assortiment de légumes crus

Dans un robot, mélanger les 6 premiers ingrédients jusqu'à l'obtention d'une mousse onctueuse. Ajouter les oignons verts et la ciboulette. Couvrir et mettre au réfrigérateur pendant au moins 1 heure.

Servir avec des légumes crus : céleris, carottes, tomates cerises…..

Enjoy!

When I saw the month's challenge, I and my daughter were so excited! 

 I had a lot of fun to make my first challenge. I believed it was so bored to make a long recipe. But it was not bored, it was fun!

I am so glad to come back in France with a new recipe.  My son wants to make another Danish Braid, we will make it for my friends and my family in France.

She is not look like a braid, but she is so pretty. I was just so excited to make my first challenge and forgot what I read in our kitchen. The next time I'll spent more time in our forum.

My son, my daughter and my husband helped me to prepare the Danish Braid. It was sooo fun for all of us!!!! The last part was the most difficult.

I decided to use an apple filling with Fuji apples. Yummy!!!!

I began my dough at 9:00 am and I finished my Danish Braid at 9:30 pm.  On the evening, it smelled the cardamom in my house, I loved it. The cardamom smell so good!

 DANISH DOUGH 

Ingredients :

For the dough

• 1 tablespoon active dry yeast
• 1/2 cup whole milk
• 1/3 cup sugar
• zest of 1 orange, finely grated
• 3/4 teaspoon ground cardamom
• 1-1/2 teaspoons vanilla extract
• 1/2 vanilla bean, split and scraped
• 2 larges eggs, chilled
• 1/4 cup fresh orange juice
• 3-1/4 cups all-purpose flour
• 1 teaspoon salt

For the butter block

• 1/2 pound (2 sticks) cold unsalted butter (227 g)
• 1/4 cup all-purpose flour 

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachement and mix on low speed. Slowly add sugar, orange zest, cardamon, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or  until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the dough has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and 1/4 inch thick. The dough may be sticky, so keep dusting it lighlty with flour. Spread the butter evently over the center and right thirds of the dough. Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by pocking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the doufh on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lenghtwise on a floured work surface. The open ends sould be to your right and left. Roll the dough into another approximately 13 x 18 inh, 1/4-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns. Refregirate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. 

APPLE FILLING

Ingredients

• 4 Fuji apples peeled, cored, and cut into 1/4-inch pieces
• 1/2 cup sugar
• 1 tsp. ground cinnanom
• 1/2 vanilla bean, split and scraped
• 1/4 cup fresh lemon juice
• 4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in saucepan over medium heat until slightly nutty in color, about 6-8 minutes. Then add the apple mixture and wait until apples are softened and caramelized, 10 to 15 minutes. Pour the cooked apples onto a baking sheet to cool completly before forming the braid. (If making ahead, cool to room  temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. 

DANISH BRAID

Ingredients

• 1 recipe danish Dough
• 2 cups apple filling

For the egg wash : 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a parchement paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20 -inch rectangle, 1/4 thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5 -inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you've already made.
3. Spoon the filling you've choosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold th buttom “flap” up to cover filling. this helps keep the braid neat and helps to hold in the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg wash

  Whisk together the whole egg and the yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil onto a piece of plastic wrap, and over the braid. Proof at  room temperature if possible, in a controlled               90 degrees F. environnement for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back if the oven is now in the front. Lower the oven temperature to 350 degrees F.  and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

I am now officialy a Daring Baker!

I am so Proud to be a Daring Baker!  

                                 I was surprised when I joined this marvelous group, I have to do a challenge every month. Wow!!! I don't regret anything, I love this group and I love challenge.      

Thank you Kelly and  Ben for your challenge. It was fun and soooo good!!!!!!!!!!

 I never made Raspberry-Lemon Custard Cakes before yesterday. I love Raspberry-Lemon Custard Cakes! It's Delicious! 

You just need 15 mn to make them.

It's not expensive and if you do not have enough time, it's a good idea for a excellent dessert! 

En français

Ingrédients :

• 170 g framboises
• 4 blancs d'oeuf
• 3 jaunes d'oeuf 
• 170 g  sucre granulé
•   30 g farine
• 1 cuil. à café zeste de citron
• 60 ml jus de citron
• 250 ml lait
• sucre glace
• 1 pincée de sel

1. Allumer le four thermostat 175 degré C.  Mettre au four un plat rempli d'eau chaude à hauteur de 1 cm.
2. Vous avez besoin de 8 ramequins de 180 ml chacun. Déposez au fond de chaque ramequins 4 à 5 framboises. 
3. Battre les jaunes d'oeufs avec 140 g de sucre granulé. Ajouter tout en continuant de battre la farine, le zeste de citron, le jus de citron et petit à petit le lait. 
4. Battre les blancs d'oeufs avec une pincée de sel jusqu'a ce qu'ils soient bien fermes. Ajouter petit a petit tout en continuant de battre le reste de sucre. 
5. Ajoutez ces blancs en neige à votre mélange jaunes d'oeuf, farine, citron….. Remplir chaque ramequin. Puis les déposer dans l'eau chaude afin de les faire cuire au bain-marie.
6. Faire cuire jusqu'à ce que les puddings soient dorées environ 24 à 25 minutes. Vous pouvez les servir chauds ou à température ambiante. Y rajouter du sucre glace et quelques framboises sur le dessus .

***

Raspberries-Lemon Custard Cakes

In english 

 Recipe

You need :

• 6 oz raspberries
• 4 large egg whites
• 3 large egg yolks
• 3/4 cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 tsp lemon zest 
• 1/4 cup lemon juice
• 1 cup milk
• Confectioners' sugar for dusting
• 1 pinch of salt

1. Fill a roasting pan with 1/2 inch of hot tap water; place in center of oven to 350 degrees F.
2. You'll need eight 6-oz custard cups; place 4 or 5 raspberries on bottom of each. 
3. In a large bowl, beat yolks with 1/2 cup + 2 Tbsp sugar.  Continue to beat and add flour, lemon zest, lemon juice and gradually the milk. 
4. Beat egg whites (with 1 pinch of salt) in a medium bowl with mixer on medium speed until foamy. Add gradually the remaining sugar.
5. Gently fold egg whites into yolk mixture just until combined. Fill each cup to the top. Place cups in hot water in roasting pan.
6. Bake until pudding are puffed and golden brown, about 24-25 minutes. Serve puddings warm or at room temperature, with confectionners' sugar and remaining berries.

  yummy!

 Quelles délicieuses tartines! Elles nous font sentir le soleil du sud de la France ou même en voyageant plus loin la Grèce. Ajouter à ma recette un peu de feta, et vous voila en Grèce.

En français

Ingrédients :  (pour 28 à 30 tartines)

• 1 baguette
• 50 g tomates séchées
• 370 g coeurs d'artichauts marinés
• 110 g mozarella
• 4 feuilles de basilic
• 2 gousses d'ail
• 1 cuillère à soupe d'huile d'olive

1. Coupez les tomates séchées en petits morceaux. Les réservez dans un bol avec un peu d'huile d'olive.
2. Coupez la mozarella en petits morceaux et réservez-les.
3. A l'aide d'un robot, mixez ensemble les gousses d'ail, les coeurs d'artichauts et les feuilles de basilic.
4. Coupez la baguette en tranches.
5. Déposez sur chaque tartine le mélange artichauts , ail, basilic, puis les tomates séchées et la mozarella. 

***

 In english

 Artichoke Hearts' Tartines

You need  (for 28-30 tartines)

• 1 french baguette
• 2 oz dried tomatoes
• 13 oz marinated artichoke hearts
• 4 oz mozarella
• 4 leaves of basil
• 2 cloves garlic
• 1 Tbs olive oil

1. Cut dried tomatoes in small pieces. Reserve them in a small bowl with olive oil.
2. Cut mozarella in small pieces.
3. In a blender, mix together garlic, artichoke hearts and basil.
4. Cut the french baguette in slices (1/4 inch thick).
5. Top the bread slices with the artichokes/garlic/basil mixture, dried tomatoes and mozarella.

You can add to my recipe Feta.

Bon Appetit!

With a glass of Mondavi (sauvignon blanc). It's so good!

I am so happy to join the Daring Bakers!

Thanks a lot Ivonne and Lisa.

J'ai si souvent loupé mes gâteaux et mes tartes. Le dernier en date le Coffee Liqueur-and-cream Roulade (Our Best-Ever Cakes&Pies- July 2008). Il était pourtant si bon, mais si peu présentable!

C'est donc avec tellement d'impatience que j'attends mon premier challenge. I am looking forward to seeing my first challenge.

It will be good to know that I can create by myself.

I do not know, if I'll success it, but I'll do my best.