Flutelah's profile page
Recipes
Red Fruits Charlotte
By flutelah
A french classic that combines an airy but creamy bavarian mousse with seasonal red fruits for a rich and satisfyin...
- Bavarian vanilla mousse
- 20 g of gelatin sheets (10 sheets)
- 540 g of whole cream
- 1 pod of vanilla
- 30 cL of whole milk
- 160 g of egg yolks (about 8 eggs)
- 180 g of sugar
- Lady fingers
- 4 eggs
- 90 g of sugar
- 50 grams of flour
- 50 grams of fécule
- a little bit of powdered sugar
- a few drops of red food coloring
- Raspberry gelatin
- 4 g of gelatin sheets (2 sheets)
- 30 g of water
- 30 g of raspberry syrup
- a few drops of red food coloring
- Syrup
- 50 g of water
- 50 g of raspberry syrup
- Dressing
- 400 g of in-season red fruits
Chocolate Caramel Tartlet
By flutelah
Combine a salted butter caramel sauce with a classic chocolate ganache, all set on a praline dough to produce a del
- Praline Dough
- 120 g of softened butter
- 80 g of powdered sugar
- 25 g of praline
- 1 egg
- 200 g of flour
- a pinch of fine salt
- Salted Butter Caramel
- 150 g of sugar
- 15 g of salted butter
- 15 cL of single cream
- Chocolate Ganache
- 180 g of high-quality dark chocolate
- 15 cl of whipping cream
- Caramelized Hazelnuts
- Some de-shelled hazelnuts
- 50 g of sugar
Noix Japonaises
By flutelah
This extravagant French pastry combines many classic elements to create the "Japanese Walnut:" A praline butter cre...
- Cracker crust
- 50 g of salted butter
- 60 g of brown sugar
- 60 g of T45 flour
- Choux pastry
- 16 cL of water
- 3 grams of sugar
- 70 g of butter in small pieces
- 3 g of fleur de sel
- 15 g of powdered milk
- 90 g of T55 flour
- 3 eggs (160 g)
- Patisserie cream
- 16 cL of whole milk
- ½ vanilla pod
- 38 g of egg yolks (~2 eggs)
- 38 g of sugar
- 38 g of Maizena
- 16 g of butter
- Italian meringue
- 16 g of water
- 40 g of sugar
- 28 g of egg whites
- 10 g of sugar
- Praline butter cream
- 2 egg yolks
- 96 of sugar
- 40 g of water
- 144 grams of softened butter
- 150 g of praline
- Dressing and finish
- 500 g of dark chocolate
- 100 g of sugar
- 2 small spoons of glucose
- some walnut halves
- a little bit of praline
Lemon Meringue Tartlets
By flutelah
The delicate shortbread crust plays well with the rich, zesty lemon cream and the sweet, airy meringue to top
- Shortbread pastry
- 150 g of flour
- a pinch of baking powder
- 75 g of sugar
- 1 orange
- 75 g of softened butter
- 1 egg yolk
- 1 tablespoon of water
- Lemon cream
- 4 medium-sized lemons
- 60 g of water
- 150 g of sugar
- 3 eggs
- 1 soup spoon of Maïzena (corn starch)
- Italian meringue
- 60 g of water
- 150 g of sugar
- 105 g of egg whites
- 38 g of sugar
Smitten Kitchen's Red Wine Chocolate Cake
By flutelah
"This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intense...
- Cake
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- 3/4 cup (179 grams) firmly packed dark brown sugar
- 1/4 cup (50 grams) white granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 3/4 cup (177 ml) red wine, any kind you like*
- 1 teaspoon (5 ml) vanilla extract
- 1 cup + 1 tablespoon (133 grams) all-purpose flour
- 1/2 cup (41 grams) Dutch cocoa powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away)
- Topping
- 1/2 cup mascarpone cheese
- 1/2 cup (118 grams) chilled heavy or whipping cream
- 2 tablespoons (25 grams) granulated sugar
- 1/4 teaspoon vanilla extract
Smitten Kitchen's Rustic Rhubarb Tarts
By flutelah
"They’re not only wonderful — a tart rhubarb compote with vanilla bean and dark brown sugar inside a mi...
- Dough
- 1 cup corn flour
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon Kosher or coarse salt
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 1/4 cup plus 2 tablespoons heavy cream
- 2 egg yolks
- Rhubarb Vanilla Compote
- 1 1/2 pounds rhubarb stalks
- 1 cup minus 1 tablespoon dark brown sugar
- 1/2 vanilla bean, split and seeds scraped
Smitten Kitchen's Almond Cafe with Strawberry-Rhubarb Compote
By flutelah
"The cake is intensely flavored but remarkably simple–six ingredients and some decoration on top
- For the compote
- 1 pound strawberries, rinsed and hulled
- 1 pound rhubarb, trimmed
- 1 lemon
- 3/4 cup granulated sugar
- For the almond cake
- Butter and flour for the pan(s)
- 7 ounces almond paste
- 1/4 cup granulated sugar
- 4 ounces unsalted butter, cut into small pieces and chilled
- 2 tablespoons honey
- 3 large eggs
- 2 tablespoons amaretto, plus additional for brushing
- 1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)
- Kosher salt
- 1/3 to 1/2 cup sliced almonds, toasted
- Confectioners’ sugar
- 3/4 cup crème fraîche, whipped to soft peaks
Red Fruit Tartlets
By flutelah
An authentic french pastry; brings together multiple patisserie fundaments in a single simple dessert
- Pastry dough:
- 120 g of softened butter
- 80 g of powdered sugar
- 1 vanilla pod
- 25 g of almond powder
- 1 egg (entire)
- 200 g of flour
- a pinch of salt
- Pastry cream (~500 g):
- 1 vanilla pod
- 35 cL of whole milk
- 1 egg
- 65 g of sugar
- 40 g of maïzena
- 35 g of butter
- Raspberry coulis:
- 100 g of raspberries
- (fresh or frozen)
- juice of half a lemon
- 60 g of sugar
- a big pinch of pectin
- Dressing:
- 400g of in-season red fruits
- (raspberries, strawberries, blueberries)
- a little bit of powdered sugar
- verbana leafs