Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.
Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.
Green Tomatoes Jam
For this recipe, I like to use green cherries tomatoes, so that they don't need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don't over cook. When the jam is cooled down, it will be less liquid.
Pour the jam into a clean jar and cover it with its lid.
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!
Russian Apple Cake Sharlotka
If the apples are too sweet, sprinkle with freshly squeezed lemon juice.
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.
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
Carefully fold in the flour, baking powder and pinch of salt.
Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
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.
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.
With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
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.
This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round.
If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Rinse and drain berries, add sugar and puree until smooth.
Pass the puree through a fine sieve, to remove all tiny seeds.
You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
Add 4-5 Tbsp of cold water to gelatin, and set it aside.
Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
Measure the length you need.
You can trim off one end of each ladyfinger.
Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
If you having trouble fitting the last ladyfinger in, you can cut it in half.
Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
Dust with cocoa powder.
Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂
Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into…. Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel. This Vanilla creme brulee is very easy to make if you follow all the steps correctly.
It will perfectly complete your cafe gourmand if the crème brûlée is served in small ramekins.
Use vanilla extract instead of vanilla bean, if you don't have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don't own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
Add the cream a little at a time and stir. Remove the scum with a tea spoon.
Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
Before serving, cover each cold creme brulee evenly with sugar (1 tsp).
Caramelize using a propane torch.
If you don't have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Shortbread dough is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.
Pâte brisée Pie shell
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.
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.
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.