Slider – Seite 17 – Coconut & Vanilla

ApfeltarteAppletart

Update: Für das deutsche Rezept nach unten scrollen!

Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry (Ofenfrisch).

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.

But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.

BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.

The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.

But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).

Apfeltarte

aus Ofenfrisch von Michel Roux

ergibt: eine Tarte, 28 cm Durchmesser

Zutaten:

für den Mürbeteig

250 g Mehl
150 g weiche Butter, in Stücken
1 TL Salz
1 Prise Zucker
1 Ei
1 EL kalte Milch

für den Belag:

6 Äpfel, etwa 850 g
1 Vanileschote, aufgeschlitzt
60 g Butter
80 g Zucker

Die Zutaten für den Teig zu einem homogenen Teig verkneten.

3 mm dick ausrollen.

Eine Spring- oder Tarteform mit dem Teig auskleiden. 20 Minuten kalt stellen.

The Ofen auf 200° C vorheizen.

Die Äpfel schälen, das Kerngehäuse entfernen und halbieren. Die Äpfel mit der Schnittfläche nach unten auf ein Brett legen und in 2mm dünne Scheiben schneiden. Ein Drittel der Apfelscheiben (am besten die kleineren äußeren) in einen kleinen Topf geben, den Rest zusammenstehen lassen, so dass die Scheiben sich nicht voneinander trennen. Butter, Vanilleschote und 50 ml Wasser zu den Äpfeln in den Topf geben un dkochen bis die Äpfel weich sind. Die Vanilleschote entfernen und die Äpfel pürieren.

Für die Glasur den Zucker in 40 ml Wasser auflösen und aufkochen. 1-2 Minuten einkochen lassen.

Den Teig einige Male mit einer Gabel einstechen. Das Apfelpüree auf dem Boden verteilen und die Apfelhälften in zwei Kreisen – einem inneren und einem äußeren in jeweils entgegengesetzter Richtung – darauf legen.

Die Tarte für 35 Minuten backen, bis sie leicht goldbraun ist.

Auskühlen lassen und aus der Form holen.

Die Äpfel mit der Glasur bestreichen.

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

Appletart

from Pastry by Michel Roux

Ingredients:

For the short crust

250g flour
150g butter at room temperature , cut into pieces
1 tsp. salt
1 pinch of sugar
1 egg
1 tbsp. cold milk

For the tart

6 apples, about 850g (mines were smaller Cox Oranges and I had some left)
1 vanilla bean, sliced open
60g butter
80g sugar

Combine the ingredients for the short crust in a bowl and mix it with your kitchen maschine, if you have one :D. Otherwise you can use your hand mixer or hands.

Roll out the dough 3mm thick. I do that between two large (6 litres) freezer bags, which I cut open on two sides before. So I spare the flouring of the counter top.

Lay the pan out with the dough and press the rim with two fingers upright for a nice pattern. Cool it for 20 minutes.

Preheat the oven to 200°C. Peel, seed and halve the apples. Lay the apples with the cut area down a cutting board and cut it into 2mm thick slices. Give a third of the apples (the outer smaller slices) in a small pot. Leave the rest together, so they don’t brown. Cook the apples in the pot with 50ml water, the butter and and the vanilla bean, until they are softened. Remove the vanille bean and puree the softened apples.

For the glaze: Dissolve the sugar in 40ml water and boil up. Let it boil down for 4-5 minutes (I would try less, because of my misadventure). Let it cool down.

Pierce the dough several times with a fork. Spread the puree on the dough. Lay the apple slices in a outer and a inner circle in opposite direction on the puree. For the smaller rose in the middle just cut some apples in shape.

Bake the tart for 35 minutes until light golden brown.

Let the tart cool out for at least 20 minutes. Than remove the pan.

Coat the apples with the glaze and let cool down completely.

Mini Hokkaido Kürbis Quiches und nussiger FeldsalatRed Kuri Squash Mini Quiches and nuttily lamb’s lettuce

Update: Für das deutsche Rezept nach unten scrollen!

Autumn is coming finally. The leaves are falling from the trees, it’s not so warm anymore (but not cold yet) and everywhere you get the typical autumn food, like apples, pears, fennel and pumpkin. I love every kind of pumpkin or squash. Everytime I see another type, I have to buy it. Some weeks ago I bought a cooking magazine, which is all about pumpkins. I picked out one recipe, which I adapted. The combination of pumpkin and pastry is great. Ok I admit, combination with pastry is always great! And quiches are one of my favourites. Besides I made some field salad with caramelized walnuts and a hazelnut vinaigrette.

The quiches are filled with very small diced red kuri squash, onion, parsley and bacon. But if you like it vegetarian you can just leave the bacon. Also you have a stronger flavour of the squash then. Over that you give some eggs mixed with milk, mustard, salt and pepper and top it with cheese. I used gouda and mozzarella, because I hadn’t enough gouda. But it tasted very good. You can use the sort of cheese you like best. Gorgonzola would be also nice I think. The recipe originally goes for 12 pieces to bake in a muffin-pan. But I made it in my tartelettes pans, so I got 6 pieces (I only have 6 tartelette pans) and had some filling left. I was also generous with the dough. So if you have more pans, the dough and the filling is enough for more than 6 pieces. Just double the amount of the eggmilk for more tartelettes.

Mini Hokkaido Kürbis Quiches

ergibt: 6 Mini-Quiches

Zutaten:

für den Teig

250 g Mehl
100 g weiche Butter
1 Prise Salz
100 g Frischkäse
1 Eigelb

für die Füllung

300 g Hokkaido
1 Zwiebel
50 g Speck, gewürfelt
Olivenöl
2 EL Petersilie, fein gehackt
2 Eier
100 ml Milch
1 TL Senf
Salz, Pfeffer
100-150 g Käse (z.B. Bergkäse), gerieben

Die Zutaten für den Teig mischen und zu einem glatten Teig verkneten. In Folie wickeln und eine Stunde kalt stellen.

Den Kürbis waschen und die Kerne entfernen. Fein würfeln.

Die Zwiebeln schälen und fein würfeln.

Das Öl in einer großen Pfanne erhitzen. Die Zwiebeln mit dem Speck anbraten. Abkühlen lassen, dann mit dem Kürbis und der Petersilie mischen.

Den Ofen auf 200° C vorheizen (Umluft 180° C). Die Tarteletteförmchen ausbuttern.

Den Teig in 6 Stücke teilen und ausrollen. Die Förmchen mit dem Teig auslegen. Die Kürbismischung auf die Förmchen verteilen.

Die Eier mit der Milch und dem Senf verquirlen. Großzügig würzen. Die Eiermilch auf die Förmchen verteilen. Die Tartelettes mit dem Käse bestreuen.

30 Minuten backen.

Feldsalat mit karamellisierten Walnüssen und Haselnussvinaigrette

Zutaten:

250 g Feldsalat
50 g Walnüsse
Zucker

Vinaigrette:

20 ml Haselnussöl
20 ml Weißweinessig
40 ml Wasser
1 TL Senf
1 TL Zucker
1/2 TL Salz
1 TL Petersilie, fein gehackt
1,5 TL Zwiebel, fein gehackt

Den Salat waschen und trocken schleudern.

Die Walnüsse grob hacken. Eine Pfanne erhitzen und die Walnüsse und etwas Zucker dazugeben. Die Walnüsse karamellisieren. Auskühlen lassen.

Die Zutaten in einem gut schließenden Glas mischen.

Kurz vor dem Servieren den Salat mit der Vinaigrette mischen und mit den Nüssen bestreuen.

Mini Red Kuri Squash Quiches

yields: 6 mini-quiches

Consider: the dough has to cool for 1 hour

Ingredients:

for the dough

250g flour
100g butter, at room temperature
1 pinch of salt
100g cream cheese
1 egg yolk

for the filling

300g red kuri squash
1 onion
50g bacon
olive oil
2 Tbsp. finely chopped parsley
2 large eggs
100ml milk
1 tsp. mustard
salt, pepper
100-150g cheese, grated or diced (depends how much you like and what sort you like)

Combine the ingredients for the dough and knead until smooth. Wrap it in plastic wrap and refridgerate 1 hour. In the meantime wash the red kuri squash, remove the seeds and dice it finely. Also the onion and the bacon (dicing). Heat the olive oil in a pan and roast the onions and bacon gently. Let it cool. After cooling mix it with the squash and the parsley. Preheat you oven to 200°C. Butter your tartelette pans. Divide the dough into 6 pieces. Press it into 6 small circles and when they have the size of your pans, press them into the moulds. Portion the squash-filling out in the moulds. Mix the eggs with the milk and mustard. Season generously with salt and pepper. Pour the eggmilk over the squash-mixture and sprinkle with cheese. Bake the quiches 30 minutes.

Lamb’s lettuce with caramelized walnuts and hazelnut vinaigrette

Ingredients:

250g field salad
50g walnuts
sugar

vinaigrette:

20ml hazelnut oil
20ml white wine vinegar
40ml water
1 tsp. mustard
1 tsp. sugar
1/2 tsp. salt
1 tsp. finely chopped parsley
1,5 tsp. finely chopped onion

Wash the field salad and spin it dry. Chop the walnuts coarsley. Heat a pan, add the walnuts and some sugar (imagine the walnuts have to be covered by the sugar). Caramelize the walnuts. Let them cool. Mix the ingredients for the vinaigrette in a shaker or a good locking preserving glass. Right before serving, mix the walnuts with the field salad and pour over the vinaigrette.

Triple Mousse

Update: Nach unten scrollen für das deutsche Rezept!

Last week I’ve seen this wonderful recipe and photos of Tartelette’s Vanilla, Salted Caramel and Chocolate Mousse and I knew immediately that I have to make it on my own. So last weekend I took the chance and followed her recipe.

It took me to the verge of despair at some points. The caramel wasn’t not so easy for me, as there were some mysterious hard chunks formed, as I added the heavy cream and the butter. So I picked them out, as they didn’t resolved after some stirring. But in the end the caramel mousse was the best of all! More problems came ahead, when making the chocolate mousse. Adding the heavy cream in the end made it an really hard chocolate „mousse“. Cannot really speak about a mousse so. Quite hard to bring it in my glasses then, also because the density was much higher than the density of the other two mousses. I tried three versions of layering: chocolate mousse in the middle, chocolate mousse above, chocolate mousse at the bottom. The first two versions didn’t work, because the chocolate mousse just settled down through the other layers. The third version worked, but unfortunately you couldn’t see much the difference between the vanilla and the caramel layer.

Problem no. 3 was the powdered gelatine. Since I never use that, I only had leaf gelatine. The conversion of powdered into leaf gelatine on the package said that it’s enough to use a half leaf. But the mousse didn’t get firm. So I added the other half. I think one leaf is just right, but I should have waited longer before layering, because after some chilling the texture was just right (excluding the chocolate mousse of course). So I don’t know what (some of) the problems really were. Maybe it had something to do with the temperatures, when I added the ingredients. So next time I will more care about the ingredients having the same temperatures when mixing. And maybe less chocolate would also work for me. In the end it was worth all the drama! It just tasted and still tastes (because I still have some in the fridge) delicious! I especially like the salted caramel mousse. I will definitely give it another try some day. Another option is just cooking the caramel mousse…

Triple Mousse

ergibt: 4 Portionen

Für die Karamellschicht:

100 g Zucker
30 ml Wasser
1/2 TL Fleur de sel oder feines Meersalz
60 ml Schlagsahne oder Crème double
10 g Butter

Für die Schokoladenschicht:

120 g Zartbitterschokolade

Für die Vanillebasis:

4 Eigelbe
50 g Zucker
250 ml Vollmilch
1/2 Vanilleschote, aufgeschlitzt und Vanille herausgekratzt
1 EL (7g) Gelatinepulver, in 3 EL Wasser aufgelöst oder 1 Blatt Gelatine
250 ml Schlagsahne

Für den Karamell: Zucker und Wasser in einen Topf geben und auf großer Hitze zum Kochen bringen. Kochen bis der Zucker karamellfarben ist. Vom Herd nehmen und Salz, Crème double und Butter hinzufügen. Verrühren, bis ein glatter Karamell enstanden ist. Abkühlen lassen.

Für die Schokoladenschicht: Die Schokolade im Wasserbad schmelzen. Abkühlen lassen.

Für die Basis: Die Eigelbe mit dem Zucker schlagen, bis sie hellgelb sind. Währenddessen die Milch mit der Vanilleschote und den Vanillesamen aufkochen. Die Vanilleschote entfernen und die Milch langsam in einem dünnen Strahl in die Eigelbe gießen, dabei immer weiterrühren. Die Eier-Milch wieder in den Topf geben und über niedriger Hitze erwärmen, bis die Creme eindickt. Die Gelatine dazugeben und verrühren. Auf Raumtemperatur abkühlen lassen.

Die Sahne steif schlagen und unter die abgekühlte Vanillemousse heben. Das Mousse in 3 gleichgroße Portionen aufteilen.

Zu einem Drittel Basismousse nach und nach die Karamellcreme geben, zu einem anderen Drittel die geschmolzene Schokolade. Gründlich unterheben.

Alle drei Cremes gleichmäßig in Förmchen aufeinander geben.

1 Stunde kalt stellen.

Vanilla, Salted Caramel and Chocolate Mousse (or just shortened by me Triple Mousse)

yields: 4 portions

For the caramel:

100g sugar
30ml water
1/2 teaspoon fleur de sel or fine sea salt
60ml heavy cream/ cremé double
10g butter

For the chocolate:

120g dark semisweet chocolate

For the vanilla mousse base:

4 egg yolks
50 g sugar
250 ml whole milk
1/2 vanilla bean
1 Tb (7g) powdered gelatin, sprinkled over 3 Tb water / 1 leaf gelatine
250ml heavy cream / cremé double

Prepare the caramel: Place the sugar and water in a medium heavy bottomed saucepan and bring to a boil over high heat. Continue to cook until caramel in color. Remove from the heat and add the salt, heavy cream and butter. Stir with a wooden spoon until completely smooth. Let cool to room temperature.

Prepare the chocolate: In a medium bowl set over a pan of simmering water, melt the chocolate until smooth. Remove from the heat and let cool to room temperature.

Prepare the mousse base: In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.

Whip the heavy cream to soft peaks and fold it into the cooled cream base. Divide the base into three equal portions (one will stay untouched).

Assemble: Add a couple of tablespoons of the base to the caramel to lighten it a bit and stir with a spoon. Gently fold the rest of the alloted mousse base into the caramel with a spatula. Do the same for the chocolate portion.

Layer all three parts evenly into dishes or ramekins and refrigerate for an hour.

Some tips from me for non-pro-cooks like me: Let the mousses get some texture by cooling it before layering them. Can avoid sinking one mousse into the other. Let the melted chocolate not get too cold (and hard), before mixing it with the mousse base. Maybe the chocolate mousse will not get so firm then (but I did not tested it yet!).