Tablier taché

for the dough: 440g butternut squash, roasted 560 g bread flour 30g brown sugar 80 ml milk 9g dry yeast 3 large eggs at room temperature - save one yolk 9g salt 230g butter, cubed cold 1. Roast the squash, break it into purée and set aside to cool. 2. Scale the flour, sugar and pumpkin in a bowl. 3. Heat up the milk to feel warm to the finger touch. Add the yeast and let it stay for an about five min, than stir to dissolve the yeast completely.  4.  Add to the mixer bowl. 5.  Add the room temperature eggs plus one egg white, saving one egg yolk for glazing the bread.  6.  Start mixing on slow, while having the butter close to you. 7. Start adding butter two three cubes at a time and mix until the butter is fully incorporated before adding the next portion of butter. increase the mixing speed to medium halfway through the butter quantity.  8. Add the salt 9. Mix until all the butter is fully incorporated. The dough will be very smooth, glossy a...

Apricot Dulcey Tart Pressed Sablé 170 g sweet shortcrust pastry 75 g Dulcey 27 g butter 22 g eclat d’or vanilla bean Apricot Confit 180 g apricot pulp + 30 g apricot cuts + 8 g glucose = warm to 50 C 6 g sugar + 6 g pectin NH = mix  8 g lemon juice  Basic custard 40 g egg yolks  16 g sugar 82 g milk 82 g cream cook the custard to 82 C  Dulcey Crémeux 216 g basic custard  1.6 g gelatin 200 190 g Dulcey  Neutral glaze Crunchy glaze 142 g Dulcey 17 g eclat d’or 14 g grape seed oil A ssembly 150 g pressed sablé in 16cm tart ring - form a base Pipe 120 g apricot confit. Pipe 200 g crémeux decorate freeze glaze

The 'Lemon Tree' saga in its deliciousness: These cupcakes are nice and soft, filled with lemon curd and topped with raspberry buttercream. for the cupcakes: Preheat the oven to 180 C 125 g butter - softened 125 g sugar 2 Tbsp lemon zest 1 large egg + 1 egg white 3 Tbsp milk at room temperature 150 g cake flour 1/2 tsp baking powder pinch of salt prepare the cupcakes: 1. Beat the butter and sugar together until the mixture is very light.Add the lemon zest and mix again. 2. Add the eggs, one at a time and beat after each addition to fully mixed in the butter. 3. Combine the dry ingredients together. 4. Add the milk and few table spoons of the flour mixture and mix well. 5. Fold in the rest of the flour. 6. Divide the batter into ten baking cups and bake until toothpick comes out dry. Fill the cupcakes with homemade lemon curd and top them with raspberry butter cream. Decorate with fresh raspberries. Enjoy them with great company!  ...

One cake, that was inspired by this beautiful Yuwa fabric collection. for the cake: use one recipe of Genoise Cake you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer for the cream cheese icing: 100 g unsalted butter at room temperature 500 g cream cheese at room temperature 140 g sugar 1 tsp lemon juice 600 ml whipping cream prepare the icing: 1. Beat the butter with half the sugar until creamy and light. 2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well. 3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside. 4. In a separate bowl, whip the cold heavy cream. 5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions. 6. Use immediately! Tailoring: 1. Cut the baked Genoise...

For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches.  It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough... But here and now, I promised my fellow Mon étui  readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one.  for the cake: (size cake pan:  20cm/ 8") 90 g egg whites 95 g caster sugar 60 g egg yolks 95 g all purpose sifted flour for the espresso syrup: 150 ml espresso coffee, freshly brewed 25 g caster sugar 60 g dark rum for the mascarpone mousse: 3 g gelatin sheet 40 g egg yolks 75 g caster sugar 200 ml heavy cream 35% 275 g mascarpone 1 tsp vanilla extract prepare the cak...

These snowflakes are a variation of the viennese delicate cookies. They are not so light and crisp as the viennese snowflakes, resemble a texture of simple sugar cookies, but with less density. Creaming method is used for making these, which develops the gluten in the flour and that is why they do not keep  perfectly their shape during baking. The snowflakes winter cookies are easier to make compared to the viennese ones.  Winter was quite generous to us this year. Not very many super cold days.  I love winter though, and I miss the real snowfalls that last for days, the super cold temperatures afterwords, that almost stop my breath, the bright sun rays that play with the blindingly white snow and bounce straight back into the pupils, making me see colourful circles. This is the time when you can see the true structure of a snowflake - just hold your hands open until a crispy lacy snowflake lays down and explore ... It is a magical moment! It ...

The most elegant way to declare your love to someone is with chocolate. The warmth and deliciousness of the chocolate has been never comparable to the diamonds. The chocolate is an art creation. Fine senses and strong feelings are needed for understanding this pure food of Heaven.  Self-made chocolate truffles are best present for St. Valentine. They are very easy to make - the only skill needed is ... love. for the truffles: 220 ml whipping cream 30 g sugar 250 g bittersweet chocolate 37 g unsalted butter for the coating: 250 g dark chocolate (72% cocoa solids), tempered cocoa powder (optional) prepare the molds: polish the mold with a clean soft cotton cloth prepare the truffles : Bring the cream and sugar to boil. Have the chocolate chopped in a bowl. Pour the hot cream over the chocolate and let it stay for 5-7 min. Stir with a flexible spatula to homogenize well until glossy mixture of ganache is formed. Pour the...

This pear tart is a twist of the traditional 'Entremets Bourdeloue', created in mid XIX (th) century in Paris. The 'Entremets Bourdaloue' is a sweet pastry crust, filled with almond cream. A century later the tarts started being made with all kind of different fruit fillings. Some of them only have sweet crust and fruit with caramelized sugar or thick syrup, others are combination of cream and fruits. I made tart with almond cream few times already and I have to admit, I like a lot the traditional 'Entremets Bourdeloue'. I used the combination of almond cream and the fruit in the Peach Tart . And the tarts with the almond cream and fruit never disappoint.  In this case, I have decided to make the tart with poached pears and fresh vanilla. The result is just a majestic explosion of flavour - the pears, poached in vanilla infused sugar syrup are the queens of the delicacy. Enhance the senses by adding a scoop of vanilla ice cream!  I hope you are ...

The whole house smells like Christmas - wood burning and spices.  The signature Christmas cookies are served - some hanging on the tree, some in a nicely decorated box. What I love the most about these cookies is not so much preparing them, not even baking them, although the heat helps all the aroma to gently fill every corner of the house. The strongest tease to all my senses is opening the cookie box. After few days of aging in the air tightly closed container, the cookies exude the most perfect aroma - the combination of the spices blooms the nicest smell. No need to have a bite even - so satisfying!  I kept the old tradition this year of making the old-fashioned Lebkuchen cookies . I am on a journey to make it a family tradition of baking these for every Christmas. While I was growing up in Bulgaria, they were simply called honey cookies. In North America a variation of these is popular under the name of gingerbread, or 'spicy bread' in France, but everywhere ...

The things we learn from people are amazing! How important is communication, how enriching! This cake was mentioned to me last week. After six years of visiting Ana's violin teacher, I got to learn that his heritage is Icelandic. The Icelanders had the tradition of making this cake for Christmas. I only received a rough description of the cake, but got inspired to look for it - many layers of cake and dried-fruit filling is something that is worth researching. My research led to a crossroad. It was like opening the Pandora box. Instead of finding out the information and sinking into reading, I had to choose what road to follow. Apparently there are different variations of this cake. The original recipe is from sometime of 1860. The most interesting fact is, that today's Icelanders themselves have not heard of this cake. I guess, the tradition got lost in Iceland through the centuries, but very well kept here, in Canada, in the families with Icelandic heritage.  Wha...