This is the last post of the year. I will not publish anything else until next year. I'm off to Annecy for Christmas and I will not touch a saucepan. Anyway, this is a time that I particularly hate and I do not feel like cooking during the holidays. The orgy of food, obscene opulence of stalls, all the food spoiled, do not lead me to cook. So this is quite simple, using local produce from the garden or harvested this summer or this fall: a beautiful cardoon gratin with marrow, delicious with poultry. and this is typical of my region. An exception is a cake or a pastry log. At this point, I'll show you the end of the post, where to find beautiful log in Paris for a still reasonable price. In Annecy, I'll test a log Rigollot Philippe, who took over the Marquise of the Angels. He was the pastry chef of Maison Pic. You may have seen at the show on the pastry broadcast on France 5.
For the latter post, a classic, Basque cake and parsnip soup. Not very festive look at what we see on blogs today. But it comforts and warms and helps heal my tracheitis.
I'm not a big fan of the Basque cakes. Especially with the pastry cream with a strong almond taste that sickens me a bit. I know it's the "real" Basque cake but for my part I prefer the cherry. Whatever they sell to tourists it seems!. In It to table this summer, I saw the beautiful recipe Felder: A beautiful basque cake with strawberries but I wanted to first test it with cherries. So I almost followed the recipe, but I did it in a circle round instead of square pins provided in the recipe.
Basque cake for a big cake with 22 cm diameter (10 people)
For the pastry cream with cherries
150g of mashed cherries Vitabio (organic shop type Naturalia)
75g milk 35g sugar cane blond
25g cornflour 25g softened butter
shortbread dough
260g butter (100 g salted butter)
185g sugar 325g golden cane
of raising flour
125g ground almonds 1 whole egg +
yellow
1 jar of cherry jam (150g approx)
Prepare your pastry cream with cherries . Whisk milk, sugar and cornstarch. Heat over your mashed sweet cherries. Pour the milk mixture, corn flour on the paste and cherries, stirring constantly made thicken your cream. When it has thickened, remove from heat and add the butter, mixing well. Leave to cool and protecting it from contact with plastic wrap.
Prepare your pastry. I made entirely by hand so it must prepare all your ingredients in advance. You can also do the robot.
Mix softened butter with sugar. When butter and sugar are homogeneous pour the almond powder and egg. You get a slightly runny paste well blended. Add flour in 3 stages to get a nice dough. Roll the dough into a ball. Make two balls that you put in the fridge for an hour.
Preheat oven to 170 ° C (no convection).
Spread your first ball to a thickness of about 5mm on a baking paper. Place your dough spread out your circle pin. With the falls, make tapes of 5mm thick on a height of 4 cm that will line the edges of the circle pin. Fasten the strips well with the dough from the bottom. Pour your custard on the bottom of the cake with a focus on perimeter. Put the jam in the center of cherries. You will have two fillings inside the cake.
Roll the other ball the size of the circle to a depth of about 8mm. Gently cover the cake with this cake batter and close by folding the edges over the last circle. Fasten the edges of the cake well, trying not to make too big bead.
Glaze with egg yolk diluted with a tablespoon of milk with a fork to create ridges on top of cake.
Bake about 45 minutes covering the cake after 30 minutes so it does not burn on top. Let cool on rack before removing the circle.
Verdict: good pastry but it lacks a bit of cream inside, slightly dry and above all it lacks that slight almond flavor . I suggest you put few drops of almond extract into batter.
Now parsnip soup inspired by a cream of Jerusalem artichokes, nuts crumbles Stéphane Reynaud . That helps to exhaust my stock of walnuts.
parsnip soup, walnut crumble
Ingredients for 4 plates
For the crumble 30 g salted butter 30 g flour
20 g brown sugar
30 g of almond powder
30 g walnuts
For the soup 500 g parsnips
10 cl 30 cl cream
vegetable broth
5 cl white port
1 pinch nutmeg
walnut oil salt and pepper Prepare the crumble
. Soften butter. fingers to mix it with all the crumble ingredients to obtain a crumbly dough that you crumble on a baking sheet. Roast in oven at 210 ° C for 10 minutes and let stand.
Peel the parsnips in a large casserole and sauté in a little walnut oil. Deglaze with port. Pour the broth and cook slowly for 15 minutes. Mix everything, add cream, nutmeg, season with fleur de sel.
Serve in bowls with a little crumble with walnuts and a drizzle of walnut oil.
Thanks to Mr Morel Tignere for the wonderful walnut oil gives it to my mom. Delicious with simple endive.
As promised, a ballad in The Squirrel . The pastry chef Ralf Edele of German origin made his classes at Fauchon, Harrods, Pottel and Chabot. He works in a small pastry shop on rue Levis, 96. This busy shopping street already, becomes highly recommendable with ice and wonderful Pozetto Delmontel which opened a branch. I'm mainly going to the grocery store / delicatessen Italian makes me think I'm in Rome for a few minutes. A look you in the street where he is. There and both are excellent. As for Ralf he resumed the mythical Stübli Street Poncelet (still in the 17th) to make a tea.
be enjoyed at home: the best chocolate eclair in Paris, better than the House of chocolate and Genin ... it said. The nun Whiskey / Cream Brown (declined also in log) or revisited pies are great too. So go there with your eyes closed for Christmas logs.
The apple pie of the Squirrel: Pom d'Happy
Good holiday season. I leave you with the cute panda chocolate brought from Shanghai (cabbage too). See you next year.
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