Chocolate King Cake (Galette des Rois)

King Cake is a very popular French pie that celebrates the Epiphany, in early January. My children love this cake as well as chocolate so the Chocolate King Cake makes them twice as happy!

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Chocolate King Cake (Galette des Rois)
Prep Time 35 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Prep Time 35 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Instructions
  1. Bring the heavy whipping cream to a boil. Pour it on the chocolate, wait a few seconds then mix well until the mixture is homogeneous.
  2. Beat the softened butter and sugar together.
  3. Beat in the egg. Mix.
  4. Then, add the almond flour and mix well.
  5. Add the melted chocolate to the almond preparation and mix well. If this preparation is too thin (because it is still hot), leave to cool in the refrigerator for 10-15 minutes.
  6. Roll out one sheet of puff pastry. Spread the chocolate-almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" in the filling.
  7. Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  8. If you want, with a knife or just with your fingers, decorate the edges.
  9. Brush with beaten yolk. Place in the refrigerator for at least 1 hour.
  10. Preheat oven to 390F (190C).
  11. Brush with yolk one more time. Using a knife, create a design on top of your galette. Poke 3-5 holes, to allow steam to escape while baking.
  12. Bake for 30 minutes or until the pastry is golden brown.

Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.


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Mini Pavlova

I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.

Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Servings
servings


Ingredients
Meringue

Cream

Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Servings
servings


Ingredients
Meringue

Cream


Instructions
Meringue
  1. Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.

  2. While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.

  3. Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.

  4. Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.

  5. Bake in center of oven until dry and crisp, about 1 1/2 hours.

  6. Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.

Filling
  1. With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.

  2. Spoon cream into piping bag.

  3. Right before serving, pipe frosting on the pavlovas and top with fresh berries.

  4. If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.


Recipe Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.

 

King Cake (Galette des Rois)

This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette.  The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.

Print Recipe
King Cake (Galette des Rois)
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
  2. Roll out one sheet of puff pastry. Poke holes with fork.
  3. Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" somewhere in the almond filling.
  4. Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  5. Use a paring knife to create a design on top of your galette, then brush with beaten yolk. Poke 3-5 holes in the top, to allow steam to escape while baking.
  6. Place in the refrigerator for 1 hour.
  7. Preheat oven to 380 degrees F. Bake for 30-35 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).

Walnut Raisin Cake

This easy to make cake is perfect for a breakfast. The Walnuts and raisin go well together.

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Walnut Raisin Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
  2. Grind the walnuts in a blender.
  3. Using a mixer beat the butter with sugar.
  4. Add the eggs and mix.
  5. Add the flour and mix.
  6. Add the walnuts. Mix.
  7. Add the raisins and mix with a spatula.
  8. Pour the batter in the pan.
  9. Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cooled down, transfer to a plate.
  10. Dust it with powdered sugar before serving.

Normandy Apple Pie

My version of Normandy Apple Pie, with calvados and sour cream, of course.


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Normandy Apple Pie

Course Dessert

Prep Time 20 minutes
Cook Time 1 hour

Servings
servings

Course Dessert

Prep Time 20 minutes
Cook Time 1 hour

Servings
servings


Instructions
  1. Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.

  2. Bake for 12-15 minutes.

  3. Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.

  4. Arrange the apples slices in an overlapping spiral pattern.

  5. In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.

  6. Pour the mixture over the apples.

  7. Bake for another 15 minutes.

  8. Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.

  9. Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.

Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

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Easy poached pears with chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Peel the pears.
  2. Cut them in half, then core.
  3. In the pot, bring water to a boil with sugar and vanilla bean.
  4. Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  5. To serve, drain the pears well. Then place each half on an individual plate.
  6. Sprinkle with shredded chocolate and decorate with mint.
  7. You can also serve this dessert in a glass.

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.


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Chocolat Hazelnut Truffles

If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.

Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours

Servings
pieces

Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours

Servings
pieces


Instructions
  1. Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.

  2. Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.

  3. Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.

  4. Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.

  5. Roll in cacao powder.

  6. Refregirate for at list 1 hour.

Walnut Pineapple Upside-Down Cake

Once baked the walnuts get that gooey-caramel and crunchy coating.

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Walnut Pineapple Upside-Down Cake
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9-10 inch round cake pan. Place pineapple slices on the bottom of the pan.
  2. In a large bowl, beat the eggs, sugar and vanilla on high speed for about 8 min. Slowly add flour. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  3. Add chopped walnuts.
  4. Carefully spoon mixture into a pan cake.
  5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  6. Cool for at list 10 minutes, then turn the pan over onto a serving plate. Wait 30 seconds then lift the pan off.

Russian Apple Cake Sharlotka

Apple Sharlotka cake is one of the most popular desserts that each Russian kid will remember from their childhood. The recipe is so simple that you don’t even need to write it down. It will be very easy to remember once you’ve made it: 3 apples, 3 eggs, 1 cup of sugar, 1 cup of flour. That’s it, enjoy!

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Russian Apple Cake Sharlotka
If the apples are too sweet, sprinkle with freshly squeezed lemon juice.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Wash, peel and dice apples into 1-inch pieces. Lay out the diced apples on the bottom of the pan.
  3. Using a mixer beat eggs with sugar, until its two times in volume. Using a spatula carefully fold in sifted flour. Pour the batter over the apples.
  4. Bake for about 45 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off a little, transfer to plate.
  5. Dust it with powdered sugar before serving.

Easy Madeleines

Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.

You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.

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Madeleines
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
pieces
Ingredients
Instructions
  1. In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
  2. Carefully fold in the flour, baking powder and pinch of salt.
  3. Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
  4. Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
  5. Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
  6. With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
  7. If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
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