Oui Oui... Patisserie

This past weekend, I had the privilege to spend time observing and interacting with Stephane Glacier...one of the top pastry chefs in the world. 

He was the guest speaker/exhibitor for our Demarle at Home conference. Oh my! What beautiful and delicious creations he prepared in front of us...using our bakeware. (After all, it's the same professional bakeware he uses in his Patisserie in France...just downsized for home kitchens.)

Below are a few of his gorgeous and DELICIOUS creations:

These hazelnut and orange cakes, topped with Pistachio Mousseline Cream and a raspberry, were prepared before our eyes...then used as a part of the dessert for our closing Gala. Oh.....they were delicious!!! (These were baked in our new "donut" mold, then dipped in Beaume' syrup (that's Simple Syrup to us southerners...1 cup water to 1 cup sugar)

These cakes were baked in one of our molds...then filled with Ganache and Caramel. 

Sweet Spoons were made with an almond dough and topped with Diplomate Cream and a black raspberry. (These were made with the new DAH spoon dough cutter and mold)

We did not taste just sweet offerings...we learned to make savory cakes, too. This is a salty sponge cake topped with salmon butter. He also topped slices of the sponge cake with olive tapanade and goat cheese mousse. (He made the sponge cake in the DAH Flexipat, baking it with a Silpat and Perforated Baking Tray on top to keep the cake uniform in size. Great tip!!!)

But my favorite was the French Macaroon...here he made a macaroon "lollipop" and placed them in a glass of sugar. To the left, he used the macaroon batter to make the heart with fruit and pistachio mousseline cream. Mmmmmmm....

I wish I had photos of all the macaroons he made...but my camera is acting up again! We had white macaroons filled with chocolate, Chocolate macaroons filled with chocolate, yellow macaroons with salted butter caramel filling, and of course, pink macaroons with raspberry filling. 

(Note the photo of the new DAH Macaroon Silpat.)

Photo taken from the overhead screen...shows macaroon lollipops being  prepared.

At each of our morning and afternoon breaks, trays of these delicious creations were available for our tasting. By Saturday afternoon, I had had all the sugary treats I could stand! (I usually do not eat much sugar!)  At this point, he made a tray of simple meringue kisses...just enough for a tiny taste of sweetness that melted in your mouth. They were so good...especially with the upteenth cup of coffee (I think I drank more coffee during this conference that I do in a normal MONTH!)

Here is Stephane Glacier's recipe for Macaroons

300 g icing sugar (10.6 oz)

300 g white almond powder (10.6 oz)

110 g raw egg whites (3.9 oz)

desired amount of food coloring

300 g sugar (10.6 oz)

75 g water (2.6 oz)

110 g egg whites (3.9 oz)

Process:

Mix the icing sugar and the almond powder in a processor. 

In an electric mixer fitted with a flat beater, mix the first mixture with the egg white and the food coloring to make an almond paste.

Cook the water and the sugar at 118 degrees C (244.4 degrees F). Pour over the whisked egg whites to make an Italian meringue. Let the mixture turn at average speed until the meringue reaches 40 degrees C (104 degrees F) Add delicately and progressively the meringue into the almond paste. Fold the mixture back into itself with a spatula until smooth and shiny.

With a pastry bag fitted with a 0 8mm (0.31 in.) round tip, pipe into balls on a Silpat. Bake on oven trays approx. 12 minutes at 150 degrees C (302 degrees F) in a convection oven or on double trays at 170 degrees C (158 degrees F) in a deck oven.

*Note from Chef Glacier:  Measure every ingredient on a metric scale. When using eggs or egg whites, place them, covered, in the refrigerator the day before you plan to use them. Some of the liquid evaporates and they thicken up. THEN measure them on the metric scale to use in your recipe.

Hope you enjoy the visual feast...and try the Macaroon recipe... I am looking forward to the humidity dropping here, so I can try them.

Happy cooking!
Jane

I am linking with FOODIE FRIDAY. Be sure to stop by and check out this week's offerings.

BACON!!!

I'll NEVER fry bacon again!

Now that I have discovered baking bacon, I'll be happy to throw away my frying pan.

Although I have always loved the taste of fried bacon, I HATED the mess that was left behind. Even with a splatter guard, I always seemed to have grease droplets on the counter...the cabinet doors...the stove.

NO MORE!!!

From now on, I'll be baking bacon in the oven...350' for 15 minutes was perfect for our taste. If you prefer crispier bacon...add a few minutes. And, if you wish to have a little bit of sweetness...add a sprinkling of brown sugar.

PURE BLISS!!!

(The pan you see in my oven is a Flexipat by Demarle at Home.  The bacon grease pours right off the pan...And for any of you southern girls who use bacon dripping for seasoning your veggies, you can pour the drippings right into your jar! The pan cleans up with a quick wash with soap and water. 

My kind of clean up!!!

Enjoy!

Jane

Check out the wonderful recipes on Foodie Friday

*I am an independent consultant for Demarle at Home. .

SUGGESTIONS WELCOME...

Last week I made a BEAUTIFUL frozen dessert using watermelon, lime juice, chocolate chips and lime sherbet. 

Unfortunately, there was a problem...

     The watermelon part of the dish was so hard that by the time it softened enough for a spoon to penetrate, the sherbet was completely melted. 

What can we do with all these beautiful desserts? How can we overcome this problem???

We could make them into popsicles...

Or toss them into a blender with some rum...

And make a delicious frozen adult beverage....

                                                      I really would like to serve them like this...
                                   They would make such a pretty and refreshing summer dessert...


Suggestions are welcome...
Jane

CHERRY PIE POPS!

I am on a kick...little desserts! Just enough to give my sweet tooth a taste, without adding too many calories (or too much sugar!) to my daily diet.  This little Cherry Pie Pop is perfect for that!

As you can see from the photo, there is nothing to making these little pies...They're quick and EVERYDAY EASY!

CHERRY PIE POP (OR HAND PIE)

     (or as we called them on July 4th, George Washington Cherry Pie Pops)

            

    1 box Pillsbury Refrigerated Pie Crust (2 crusts)

    1 can Comstock More Fruit Cherry Pie Filling

    Lollipop sticks (if making “pops”)

    1 egg, beaten

    Sugar for sanding

Gently spread one of the rolled pie crusts onto the Roul'Pat. With a rolling pin, gently roll out any creases. (no flour needed on the mat!)

Using a round cookie or biscuit cutter, cut circles of pie crust. Place the circles on the Silpat. (no oils, sprays, butter needed on the Silpat!)

In the center of each circle, place about a tablespoon of pie filling…with 2-3 cherries. Press the lollipop stick into the crust…about ½ “ . 

Unroll the second pie crust. Place it on the Roul'Pat and repeat.  (Note: either gently stretch this circle or use a slightly larger cutter to cut the top circle…to accommodate the cherries). Place over the first circles and seal with the tines of a fork. Cut a vent on the top of each pie! (use a knife, scissors, or the fork tines) Brush the top of the little pie with some of the beaten egg. Sprinkle with sugar. Bake in a 375 degree oven for 15-20 minutes. (Keep an eye on the pies. Do not overbake!)

Cool for a few minutes on the Silpat before removing. Then cool on a rack.

For the display, I filled a "star" container with floral “marbles” and stuck the pies into the marbles. Worked fine!

*Any filling can be used.

**Even with all the food we had at our Independence Day celebration, not a single pie was left!!! They really were good!

***I am teaching "how to make" these pies at my Friday night cooking class. Those ladies are in for a treat!

All the products used to make these pies are from Demarle at Home...

    Everyday dough cutter set...straight and fluted edges

    Silicone pastry brush (l love that this has a "rest" on the handle)

    Roul' Pat...perfect for rolling out pastry, creating shapes with chocolate and sugar...or as an art mat (beads will not roll off)

    Silpat...made of woven glass and coated with food grade silicone. (My FAVORITE everyday tool!)

    Perforated Baking Tray...aluminum baking sheet which ensures even distribution of heat.

Enjoy!

Jane


Check out the fabulous recipes at Foodie Friday and
On the Menu Monday!

BIRTHDAY CELEBRATIONS

    
     Not only was yesterday our Nation's Independence Day, it was my friend's birthday (and mine, the day before!). Our families and friends got together to celebrate all the special occasions, and I was in charge of desserts... 

    
 In honor of our Nation's birthday...



"Fruited Plains" Layer Cake
     (This cake is so light. It's perfect for a hot summer evening!)


1 white cake mix
3 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 cups whipped cream
1/4 cup powdered sugar
1 quart sliced strawberries (save one pretty whole berry)
1/2 pint fresh blueberries


(Basically follow the instructions on the cake mix box...but use whole eggs (instead of just egg whites) and use milk in place of the water). Mix the batter and pour into a Demarle at Home Deep Round Mold or two greased and floured 9 inch round pans. (DO NOT USE OIL, BUTTER, or NON-STICK SPRAY in the mold!) Bake at 350 degrees for 40 minutes, or until a toothpick, when inserted into the middle, comes out clean. Cool the cake in the pan...


While the cake is baking,  whip the cream in a chilled bowl,  until peaks begin to form. Fold in the powdered sugar. Chill until ready to use.


Unmold the cake onto a separate plate, flip it over, level the top, then flip it onto the serving plate, flattest side up.


With a serrated edge knife, slice the cake into 2 layers. Set the top layer aside.


Spread whipped cream on the top of the first layer. Cover this layer with sliced strawberries, allowing the berries to overlap the edge (so it will show when topped with the next layer).


Top with the next layer of cake, flat "uncut" side on top. Spread with whipped cream, then top with blueberries (LOTS). Add a generous dollop of whipped cream in the center of the cake and top with the whole strawberry. 


Refrigerate the cake until ready to serve.


(I had originally planned for this cake to be a 4 layer dessert...using 2 cake mixes and 4 cups of heavy cream, but the second cake was not cool enough in time. Actually, the size was perfect...and I had an additional cake to prepare for our personal use.)


*** I also made "George Washington's Cherry Pies on a Stick". But that's for another post.


Here's a little tease...

I'll share this next week.....

Jane

Check out Foodie Friday...there are some fabulous recipes posted this week....

PIZZA!!!

I am obsessed with PIZZA!  all kinds!!!

Maybe it's because I am always asked for simple pizza recipes at my cooking classes. Maybe it's because they are so EASY and QUICK to make. Maybe it's because they are a great way to used up leftovers.
(Ever tried a leftover Piccadillo with green olives, topped with sharp cheddar cheese pizza? Amazing!)

Whatever the reason... I am making pizzas all the time. And my husband LOVES it!!!

When in a hurry, I use prepared dough from the store...my Publix has balls of pizza dough in the bakery case (or in the freezer...just ask). And...if I'm in a REAL hurry, I'll succumb to using a Pillsbury crust in a can. (It's not too bad...especially if you doctor it up a bit).

Most recently, I was asked to prepare a BREAKFAST PIZZA for one of my cooking classes. This was  a new concept for me....leftover pizza was my idea of a breakfast pizza! So after a little experimenting (YUM!), this is the pizza we made...

Using the Flexipat*** and a Perforated Baking Tray, we used a Pillsbury Pizza crust (the LONG can) for expediency...then topped it with diced ham, chopped spinach, diced tomatoes and green onions. Then we scrambled 5 eggs in a bowl, and poured it over the unbaked crust and toppings. Finally, we topped the whole pizza with freshly grated mozzarella cheese. The pizza baked in a 375 degree oven for about 15 minutes, until the crust was lightly toasted on the sides. After resting a few minutes, it slid right out of the Flexipat, onto a cutting board. (NEVER use sharp items with Flexis or Silpats!)

THE LADIES LOVED IT!!!

Other topping ideas to try...
      Jimmy Dean precooked sausage, sharp cheddar cheese, and eggs*
      Crumbled bacon and cheddar cheese, eggs*
      Chopped fresh spinach, sliced tomatoes, fresh mushrooms, cheese (Swiss is good), eggs*

*For this size pizza, 5 "scrambled" eggs should be enough.
*** We chose to use the Flexipat due to the runny egg mixture. Pizza can also be made directly on a Silpat.

This is definitely an EVERYDAY EASY meal for your family! 

Breakfast...Lunch....or Dinner