The white chocolate-raspberry pie is one of my oldest desserts, those who made my reputation as a cook with my friends and I never had the opportunity to take a picture. It's been a while since then my girlfriends I demanded the recipe! I took Cam's birthday for him concoct the pretty little wonder… This time I took the time to take some pictures before making the cake in order to deliver the famous recipe. And if you stall on cooking white pulp, carefully read the stuff sent by my grandmother.

White Chocolate-Raspberry Tart

Prep: 15mn
Cooking: 20mn
Cooling: 12 hours

- A pastry (or broken if you want it to be a little less sweet)
- 360g white chocolate
- 25cl cream
- 400g frozen raspberries

The day before: Preheat oven to 180 degrees and bake a pastry blank (see technique below).

Break the white chocolate into pieces. In a saucepan, boil the cream. Add chopped white chocolate off the heat and stir to melt up in cream. If they are not completely melted back a few minutes over very very mild (see bain-marie), stirring constantly until all the pieces are melted. Let cool 10 minutes.

Pour white chocolate on the baked pie shell and let white freeze in refrigerator at least 12.

The same day, 2 hours before serving have 400g frozen raspberries on the pie by pushing slightly in white chocolate then put the pie in refrigerator. Remove the pie 10 minutes before serving.

Baking a pie crust blank can garnish the pie crust ingredients obtained from cream or fruit, which would not bear cooking. Here are tips from my grandmother to successfully baking a pie crust blank:
- Unroll the pastry in a pie plate (you can leave the baking sheet if you wish), press the edges with your fingers along the edges of the mold and cut the excess with a knife.
- Prick bottom and sides of cake with a fork to prevent the dough forms bubbles by firing.
- Put the pan with the dough in the freezer to the refrigerator 30 minutes before baking to prevent edges collapse to cook (even good technique when cooking a pie with a side dish).
- To cook the white pulp, place a sheet of baking paper on the bottom of the pie and top with the shot (small metal weights designed for firing blank) or if dry beans, rice grains or . The idea is to make a weight for the dough to cook without inflating as if it were trimmed. Bake 15 minutes at 180 °. When the edges of the dough begins to brown, remove the baking paper and weights and then return to oven 5 minutes to lightly brown the bottom of the dough.
- Cool about ten minutes before garnishing cream or fruit desired.

I discovered the pitta crisps in London and I became completely addicted. Not only is it absolutely delicious but also it is much less fat than regular chips because they are baked and not fried. So these are the perfect allies for a drink with some light salads and a good sauce dips. I studied these pitta crisps trade to invent a version-house and the result is very nice especially if you cut the triangle in which really gives a very visual pro. It is also an opportunity to reveal my secret recipe sauce dips at Mango chutney with all my guests are fans!

Pitta crisps

Prep: 15mn
Cooking: 1h

For 6 people

- 6 large pitas (white or full)
- olive oil
- Salt and pepper
- powdered spices of your choice

Preheat oven to 110 °.

Open the pitas and cut each side into pieces with scissors (preferably in a triangle). Place the pieces of pitas on a sheet of baking paper on a baking bread up.

Using a brush, coat each piece of pita with a little olive oil (mie side). Salt and pepper and sprinkle with powdered spices of your choice.

Bake at mid-height and dry at 110 ° until the chips are crispy pitta. Close supervision to prevent burning.

Cool and serve as an appetizer with raw vegetables and sauce dips.

Mango chutney sauce dips, cheese

Prep: 3mn

To a large bowl

- 100g mango chutney (commercially available)
- 70g cream cheese (Philadelphia type or St Môret)
- salt, pepper, cumin, black sesame seeds

In a bowl, mash the cheese with a fork. Add the mango chutney and mix thoroughly.

Taste and season to taste and seasoning according to the starting of mango chutney. Possibly add cumin seeds or black sesame seeds.

Serve with chips and salad as an appetizer.

 

And we conclude the record by Valentine's largest: The main dish! No small hearts this time, but a small light pink sauce with all that love MiniCook: tarama, salmon eggs and smoked salmon. Enjoy your evening well tomorrow ;-)

Farfalles tarama-saumon

2-3 people

Prep: 10mn
Cooking: 10-12mn

- 300g de farfalles
- 3 slices of smoked salmon
- 2 tablespoons salmon roe (optional)
- 4 large tablespoons tarama
- 1 tablespoon of liquid cream
- 1 tablespoon white wine
- 3 tablespoons lemon juice
- chopped fresh dill
- Salt and pepper
- spinach leaves

Cook the farfalle in a skillet in boiling salted water, following the cooking time indicated on the package (10 to 12 minutes depending on the brand).

Meanwhile, mix in a bowl, the taramasalata, fresh cream, white wine, lemon juice and chopped dill. Add salt and pepper. Cut salmon slices into small pieces.

Once the farfalle cooked, drain and put them back in the pan. Pour the sauce tarama, mix well and heat, stirring 1 to 2 minutes over medium.

Garnish plates with spinach leaves. Serve over pasta and sprinkle with pieces of salmon and fish roe. Serve immediately.

Some girlfriends célib’ complained of the latest posts Valentine. They can rest assured all recipes are adaptable to a dinner with friends, simply turn the hearts in squares or circles and who knows if the culinary talents they will appeal not only will show one of the guests. This example with whipped lemon-herb salt. Super simple and quick to do, and yet everyone will ask you what exactly it is and if you did it yourself. A true tool of seduction, I tell you! And for a head to head, a heart-shaped toast cut with a cookie cutter, some salmon roe is crisp and well in the pocket ;-)

Chantilly salée citron-fines herbes

Prep: 5mn

In a large bowl or a pastry bag with whipped cream

- 20cl of cream (or whipping cream full)
- 4 tablespoons lemon juice
- 1/2 bunch chopped fresh chives (also very good with dill or basil)
- Salt and pepper

Pour 20 cl of cream in a bowl and place in freezer 15 minutes with the mixer through it rises to more easily whipped.

Then mount the whipped cream into very firm (it may take some time) but be careful not to over beat her for not getting butter. Once whipped up, added 4 tablespoons of lemon juice, 2 pinches of salt and pepper to taste and beat again a few seconds to blend the lemon. Add the chives and mix gently to incorporate into the mixture without the whipped cream break.

Chill is in a bowl or directly into a pastry bag, close it with a knot. Out for the preparation of toast. Serve on toast or blinis with smoked salmon or salmon eggs.

You can also use this cream as dips for dipping tortillas or raw vegetables as an appetizer

Copyright Photo: Astrid Templar - Stylist: Anne-Sophie Rischard

Macaroons and me is a little “I love you, me neither”. I love madly macaroons and the result is so satisfying when it works! But what bothers me is that this is not a recipe in which we embarked on a whim (main reason I love the contrary Cookies). Before starting this blog, I was the queen of macaroons, I made all the time by following the instructions of the sublime Marina site Pure gourmandise. When I started Fashion Cooking, I wanted to redo to put the recipe online and pfuit, two failed attempts in quick succession, I had changed my oven and I mastered the more… It was a bit cool and I have more remakes of buttons for 3 years.

I talked with my girlfriend Aurélie who told me she never missed the (too high!) Since it used the technique of Italian meringue. I stored this info in a corner of the head until I fall on the buttons of heart- Delectable deliciousnessThere was several months. Left to redo buttons, so I decided to wait to try the Valentine hearts. For the Italian meringue, I turned to the absolute specialist for macaroons: Mercotte, Which I have carefully followed the step by step. First attempt, I remember why I do not do buttons, it's long, it needs to get out all her cooking, in short it get drunk… I miss my hearts, I make a few rounds and I still bakes. And miraculously, they ride like I've never seen a collar with buttons up proud and beautiful!!! I am conquered by the recipe, just have to tame my oven because they are still a bit overcooked and especially to control the shape heart. I reduced this first attempt to pieces (it can always be used for sprinkling on ice cream or dessert) and I commend them the next day, not even scared. This time, I printed hearts to draw them more easily (you can download the template here: Jig-badges-heart), Once slid under the sheet of parchment paper, it helped me to draw cute little V with my pastry bag and I managed to make my first macarons-heart. Here are all the instructions, I mixed the advice Mercotte and Marina, I added my own, then you have to believe and with a little patience, you may be able to dazzle your Valentine.
Before you begin, utensils necessary to prepare macaroons:
- a tamis (for me a fine sieve)
- an electric balance
- a mixer
- a mixer (or an electric mixer but it is more hassle because you have to spend time over the bowl to beat the egg whites)
- cooking thermometer
- a spatula (or better a horn)
- 2 baking sheets that overlap (in addition to the oven in which you will then superimposed on the final three)
- a pastry bag (may be replaced by a freezer bag are cut with a corner)
- a sleeve round tip 10 (I did not I cut the tip of my pastry bag)
- baking paper (and not baking)

Macaroons-heart with liquorice

Based on revenue Mercotte and Marina

Prep: 20 minutes the day before, 50 minutes on the same day
Cooking: 13mn

For thirty-heart buttons

White snow:
- 80g (40g x2) egg white
- 15g sugar
- 3g of powdered dried egg whites (optional)
- 1 pinch of salt

Sugar syrup:
- 100g sugar
- 35g d'eau

Mix almond powder:
- 100g ground almonds
- 100g icing sugar

- food coloring powder (by 1/2 teaspoon of carmine)

Ganache:
- 180g white chocolate to melt
- 10cl of liquid whipping cream
- 2 teaspoons of powdered licorice (Liquorice)

THE EVE:

Separate the egg whites: Weigh 2 times 40g egg whites and keep them in the kitchen at room temperature in 2 small containers covered with plastic wrap.

Prepare the mix almond powder: Weigh 100g of ground almonds good, the roast 10 minutes at 150 ° on a sheet of baking paper and let cool. Weigh 100g icing sugar fine. Place the roasted almond powder and icing sugar in a blender and blend at length and the mixture of finely ground almonds and icing sugar, then strain into a bowl. This step is very important because it will affect the smoothness of your macarons shells (I had not mixed long enough for my second attempt and my shells were not completely smooth). Filming the bowl and reserve.

Prepare the ganache: Pour the cream and licorice powder in a saucepan. Bring cream to a boil to infuse licorice powder. When the cream boils, add the white chocolate into small pieces, reduce heat and melt over low heat, stirring constantly. Remove from heat, let cool. Pour into a bowl, cover and refrigerate for 12 hours.

SAME DAY

Combat Readiness:
- Prepare 15g of sugar to beat the egg whites add 5g of powdered dried egg whites (optional) and a mini pinch of salt.
- Weighed separately in a small saucepan, 100g caster sugar and 50g in a small glass of water to achieve syrup.
- Print your Jig-badges-heart
- Cut 2 sheets of baking paper to the size of your plates. Prepare two baking sheets
- Prepare a bag with a sleeve 10, the top block back to make it ready for use. I personally do not use a socket and I prepare my pastry bag open back bent outward in a measuring cup, then I only have to fill it and cut the end to form the macaroons.
- Have at hand, dyes, possibly a strainer (strainer mini) with cocoa powder to decorate the tops of macaroons (or gavottes crushed black sesame seeds, crushed pistachios, cardamom powder ...
- Preheat oven to 145 ° rotating heat by putting on 2 racks, 3 solid plates that heat simultaneously. It may be that you can not cook a plate at a time. Heat then a smooth plate placed on the oven rack. I cooked a plate at a time, I preheat my oven to the plate, turned inside to ask my other baking sheets over. For my oven, convection oven function not working very well, so I preheat to 180 ° fan oven baking mode, once the macaroons put in the oven (at the bottom of the oven to cure the above too), I go to 150 . A Test your oven.

Gently rose White 40g reserved with a pinch of salt. When they start to foam, add the sugar in 3 times.

Meanwhile add the 35g of water in small saucepan where the 100g of sugar, stir a bit before putting on the induction heating or gas medium heat, immerse the thermometer in it, especially not to stir up .

Whites quietly monitoring. Increase the speed a little, they become firm and shiny.

When the syrup is at room temperature, slowing down the robot and gently fold into the boiling syrup by pouring slowly down the sides of bowl. This is the Italian meringue! No precipitation. When all is paid we have time because everything has to cool, about 10 minutes, this can vary depending on the amount of device. Slightly increase the speed of the robot.

Meanwhile, combine remaining 40g of white powder with unmounted (almond and icing sugar) well screened by incorporating the spatula and add the dye.

When the meringue is warm, around 40 degrees, stop the robot.

Stir to blend the Italian meringue powder-white-and dye macaronner (ie: smooth the batter with a spatula to make it flexible for a ribbon; why pull the dough from the bottom on top with a spatula while smoothing the top of the dough with the flat of the flexible spatula) For about 2-3 min to have a smooth and shiny device. The mixture should be soft, almost liquid but still not over, it must fall ribbon when you lift the conditioner unit. If you do not macaronnez enough, you'll have an edge on the top of macaroon dressage.

Pour the entire apparatus in a piping bag and start taming hearts on the sheet of parchment paper with the template below. Follow the external shape of hearts to form a kind of V which is spreading a little form a perfect heart. I get exactly two plates with 27 cores (or a jig and 1/2) with these proportions, which will give a thirty macaroons final. Do not forget to remove the template before baking macaroons!

Type if necessary the plates on the edge of the table top to smooth. Sprinkle with any chosen decor and bake without waiting for the two plates at the same time resting on flat plates and hot for 13 minutes ! Personally, I crust macaroons letting them rest 20 minutes before baking, I superimpose two baking sheets that I put on the hot plate from the oven and I bake a batch at a time.

At the exit of the oven put the plates on wire racks, cool, buttons come off by themselves, no need to put water under the paper! They have a nice collar, they are smooth and cooked to perfection. Wait until the two batches are cool before removing the ganache.

Using a pastry bag containing the ganache, garnish the macaroons heart-forming a V ganache on one shell and then closing the badge with a second shell.

Refrigerate, eat the next day it's even better.

Freezing : One can only freeze the shells for garnish 1 day before serving.

Copyright Photo: Astrid Templar - Stylist: Anne-Sophie Rischard