Do you know the lovely jewelry brand of Morganne Bello? Women's collections, powdered, Romantic color in which each stone has a story. I organized a buffet for a party organized for the launch of the Escape beautiful collection, stone mounted on a sublime ribbon collarfRes behalf evocative Bombay, Kyoto, Provence, Cambridge ou Wellington. The opportunity for me to meet with fashion and jewelry bloggers such as Louison, La chipie de Paris, Deedee, Shoppeuse en cavale, Précieux conseils or Like a b.

For this buffet, I wanted to recreate the atmosphere of the boudoir-shop pastel stones and iconic brand. The event taking place in the evening, the appetizer was a bet but I turned in a very girly by offering sweets sweetened version of ordinary salt. I was pretty happy with the visual effect, might have been mistaken, also one of the guests thought biting into a strawberry tart and was surprised to discover that she was with beets and goat cheese.


“Savory buffet, as the sweet”…

Cake pops with mango chutney, coating ham
Parmesan-tomato Cupcakes, glaçage tomate-fromage frais
Shortbread with Comté cheese and flaxseed
Macaroons with Boursin and pepper
Pink beet tartlets & Goat cheese mousse
Eclairs two salmon, glaçage épinards-wasabi

Appetizer buffet for 20-25 people


Cake pops with mango chutney, coating ham

Prep: 25mins
Cooling : 1hr

Serves 25-30 cake pops salés

- 200g of mango chutney
– 180g of crackers (Type Tucs)
– 150g de cream cheese (like Philadelphia or St. Môret)
– cumin seeds (optional)
– salt, pepper

- 30 small skewers
– support for cakes pops : polystyrene block or half a grapefruit covered with aluminum foil, or glass filled with coarse salt

Coating :
– 1 gelatin
– juice of 1 / 2 lemon
– 2 teaspoons of yogurt or cottage cheese
– 4 slices of cooked ​​ham

Crumble the crackers in a blender (or crushing them in a bowl with the bottom of a glass). In a bowl, Mix cookie crumbs, Fresh Cheese, the mango chutney and cumin. Add salt, pepper.

With this paste, form balls the size of a cherry tomato and place on a sheet of baking paper on a board or plate. Let stand one hour in the fridge.

Prepare the coating : In a saucepan, gently heat the lemon juice and the gelatin has been softened in cold water, until it is completely dissolved (not need to go to boiling). Remove from heat, add 2 teaspoons of yogurt and mix well and pour into a coffee cup.

Mix the ham and put half in a bowl.

Remove balls from refrigerator. Push a small skewer into each ball. Then dip it in lemon juice and the grated ham. Sprinkle by hand if necessary, so that the ball is well coated. Add the remaining grated ham in bowl, once covered half of the balls, this avoids agglomerates that too in a corner of the bowl. Once coated, arrange the cake pops on the chosen media.

Keep refrigerated until ready to serve.

These cake pops can be prepared the day, but do not coat them over 6 hours before serving because the ham mixed dry quickly.


Parmesan-tomato Cupcakes, glaçage tomate-fromage frais

View recipe All-Tomato Cupcakes

Prep : 25mins
Cooking : 15/20mins

Serves 8 means or cupcakes 24 mini-cupcakes

- 200g tomatoes de France (Andean retort or elongated or rib)
– 2 Cuilleres the coffee of tomato concentrate
– 8cl yogurt (2/3 a yogurt)
– 3 tablespoons olive oil
– 1 cuillère the coffee vinaigre balsamique
– 1 handful of pine nuts
– 180g plain flour
– 2 teaspoons baking powder
– 50g parmesan
– 3 eggs
– salt, pepper

Icing :
– 150g de cream cheese (like Philadelphia or St Môret)
– 2 Cuilleres the coffee of tomato concentrate
– 15 basil leaves
– pepper

Pre-heat the oven to 180°C/Gas 4.

Incising the base of tomatoes and boil in a large volume of water for 30 second. Peel, my seeds and cut into pieces and mix them. Add olive oil, balsamic vinegar and yogurt and mix again.

In a bowl, Combine flour, grated parmesan, pine nuts and yeast. Add salt, pepper. Gradually add, wood spoon, the tomato mixture, and eggs, one by one.

Garnish cupcakes pans or mini cupcakes for 4/5. Bake for 25 minutes at 180 ° (20minutes for mini cupcakes). Let cool a few minutes before covering them with the icing.

Prepare the frosting : Beat cream cheese with tomato paste with an electric mixer and add pepper. Finely chop the basil leaves and incorporate them to the icing. Ice cupcakes with a socket, a small spoon or small spatula.

Serve chilled as a snack or as a starter.

Shortbread with Comté cheese and flaxseed

Inspired by a recipe Piment Oiseau

Prep: 10mins
Cooling: 30mins
Time box: 15mins

Serves 30-40 Shortbread, depending on the size of the punch

- 100g salted butter (at room temperature)
– 150g of grated cheese
– 150g plain flour
– 2 tablespoons of flaxseed
– a little black pepper (optional)

In the bowl of a mixer or in a bowl, mix or mix flour and butter cut into small pieces. Add County and flaxseed, pepper, and mix or knead until a smooth dough ball (hand it may well take 2-3min).

Wrap with plastic wrap and let stand 30 minutes in the fridge.

Pre-heat the oven to 180°C/Gas 4. Roll out the dough, on a thickness of about 3mm. Cut out shapes of your choice with a cookie cutter (or cut square with the blade of a knife). Place on a sheet of baking paper on a baking sheet and bake for 15 minutes until the cookies begin to brown (well watch it become golden, too, they are worse when they are overcooked).

Cool on cake rack.

The shortbread can be stored 15 days in an airtight.


Macaroons with Boursin and pepper

Based on an idea by Claudia

Prep: 15mins (without shells)

For thirty savory macaroons

- 60 peppercorn macarons shells of about 4mm in diameter (see recipe heart-macaroons)

– 150g Boursin Pepper
– 2 tablespoons heavy cream
– 1 pinch of salt

Prepare macaroon cups by following the recipe of heart-macaroons with the exception of the following:
– Do not put dye in the preparation
– By means of a sleeve, form rings 3.5 mm in diameter on the plate instead of hearts
– Sprinkle half the macarons shells with a pepper mill
– For cooking, Bake the macaroons for 18 mins at 110 ° (rather than at 145 ° 11mn). This gentle cooking helps macaroons with light colors not turning yellow when cooked.

Prepare the filling: In a bowl, crush with Boursin 2 tablespoons of cream and a pinch of salt to relax.

Using a pastry bag containing topping-Boursin pepper or a teaspoon, garnish the macaroons on a hull not peppered then closing the badge with a second shell peppermint.

Keep refrigerated until the tasting. The macaroons will keep Pepper Boursin- 2 days in the fridge once filled.


Pink beet tartlets & Goat cheese mousse

Prep: 15mn for pulp, 15mn for garnish
Cooling: 1h30
Cooking: 15mins

For thirty tartlets

Pink savory pastry
– 250g plain flour
– 150g salted butter, very cold, diced
– 1 beaten egg
– 4 tablespoons sugar
– 2 tablespoon of beet juice (recovered in the packaging of sugar beet)

– 180g de betteraves cuites (or 1 grosse betterave)
– 15cl whole cream
– 150g fresh goat (like Little Billee)
– juice of 1 / 2 lime
– 1 pinch of garlic powder
– salt, pepper

Prepare tart shells: Place butter and flour in the bowl of a blender or in a traditional bowl and work the mixture until it is crumbly. Add beaten egg and beetroot juice and mix again until it forms a ball of dough.

Wrap the dough in a pink plastic wrap and let stand in refrigerator at least 1:30.

Remove dough 15 minutes before use. Preheat oven to 150 °.

Knead the dough a little and then lower it with a rolling pin onto a lightly floured surface. Using a cookie cutter, cut thirty small circles of dough and place in tart pans.

Bake for 15-20min at 150 ° (not more, tarts could lose their pink color if they were cooked in the oven hotter) and get out as soon as they start to brown. Let them cool on a cake rack.

Prepare the filling: Cut beets into coarse pieces and mix with the lime juice for at least 1 minute to obtain a texture as fine as possible. Add a little garlic powder to taste, salt, pepper.

Whiff the cold cream stiff. Sample 4 tablespoons of whipped cream and mix gently mixed with beetroot. Put film on the bowl and refrigerate

In a bowl, crush the goat cheese with a tablespoon of whipped cream to relax, mix well. Then add the remaining whipped cream gently on top to keep the mousse aspect. Add salt, pepper and transfer to a pastry bag fitted with a knurled sleeve if you want to give the effect whipped. Close the pastry bag or film the bowl and refrigerate.

1hour before serving (not before because it could soak the pastry), Garnish each tart with a heaping teaspoon of preparing beets and spread with back of spoon. Then top tartlets with goat foam with a pastry bag or a teaspoon.

Eclairs two salmon, glaçage épinards-wasabi

Inspired by a recipe Mercotte d'après Christophe Adam

Prep : 1hr
Cooking: 30-40mins
Cooling : 30mn x 3

For about 20 lightning lunch (intermediate size between large and minis, for more information see the lightning Eclair madness)

– 12cl water
– 50g butter
– 2sel g of order
– 75g plain flour
– 125g egg (about 2 eggs 1/2)

Two salmon filling :
– 100g whole cream
– 50g smoked salmon
– 100g of salmon fillet
– zest of one lime
– 1 bunch chives, chopped
– salt, pepper

Icing :
– 3 gelatin or 6g
– 5g of potato starch (cornstarch)
– 250g cream
– 10g en de wasabi tube
– 30g of spinach
– salt, pepper
– pois au wasabi ( Optional decoration)

Prepare the choux pastry: Preheat oven to 170°C/Gas 4. Bring water, butter, salt and sugar to boil in large saucepan. Once it starts boiling, add flour all at once. Beat with a spatula until you have a smooth ball of paste that left the sides of the saucepan clean . Continue cooking for 2-3 more minutes to properly dry out the dough.

Remove from heat, incorporate the eggs one by one (mix well until each egg is completely absorbed before adding another) until a smooth paste.

Place baking sheet on an oven tray. Pour the dough into a pastry bag fitted with a knurled sleeve (it facilitates the removal of cooking and lightning) and draw the lightning on the plate to 7cm (Lunch size).

Bake at 170 ° for 30 minutes. The shells of the éclairs should be golden brown. Do not open the oven during the beginning of cooking.

Prepare topping two salmon : Cook the salmon fillet a few minutes steaming or in the microwave. Remove skin and crumble finely. Chop or mix smoked salmon.

With the help of a drummer, get the cream whipped very cold to get a firm consistency and mild. Add the two salmon, lemon zest and chives. Add salt, pepper to taste. Turn the power obtained in a pastry bag (with a sleeve 8mm) and refrigerate

Prepare the frosting: Soften gelatin in cold water. Dissolve the cornstarch in a little cold water. Boil the cream with wasabi and cornstarch. Remove from heat, add the spinach leaves, salt, pepper and drained gelatine.

Au blender blender 3 5min until mixture is smooth (the blender of my parents being rotten, I have not managed to get a frosting 100% smooth and has remained a bit thick). Refrigerate, stirring occasionally.

Garnish éclairs: Return the shells to lightning and pierce the bottom of each hull (use the one which was face down during cooking so that the glaze is more smooth and flat) by 2 holes and with a sleeve of iron 8mm and garnish with generously preparing two salmon from these holes. The bottom becomes the top of the éclair since the glaze is placed on the holes used to fill.

Glazing: Dip tops of lightning in the glaze and wasabi spinach and remove excess with a finger (Christopher Adam uses the term “ébarber” in French for excess frosting). Cool 30 minutes in the refrigerator and repeat 2 After the operation (2 layers of frosting just for me because it was rather thick). Just after the 3rd time, decorate with wasabi peas.


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