Strawberry tart, coconut custard

There is almost nothing as simple as making a strawberry tart, yet as delicious and pretty. It may look like a lot of work but it is not. I have my strawberry tart ready in 20min all included: from making the pie crust to washing the strawberries, including some nice new versions. In addition I’m trying some new features to share more ecperience, with a new youtube channel, where you will be able to see how to prepare some classic recipes. It is all new so I’m still trying to find the proper angle and tools, and sometimes I forgot to turn on the camera, but of you like it, I’ll put more.

Strawberry tart with coconut custard

For one large tart for 6 people

For the pie crust: same recipe as the plain petits sables lasr week

For the filling

– a little basket of strawberries

– a pack of coconut milk or coconut cream (200ml)

– 2tbs of sugar

– 2 egg yolks

– 2tbs of flour

In a pan heat the coconut cream/milk. In a bowl mix the sugar and the egg yolks. Add the heated milk. Stir well, then add the flour. Stir well again. Move back in the pan and cook at low heat until it gets thick.

Set in the pie crust a 5mm layer and thn add the strawberries on top. Ready to be eaten!!!

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February 25, 2017

Matcha meringues- 抹茶メレンゲ

Because the recipe for the panettone (which was a total failure) was using only egg yolks I decided to make meringues with the whites. In the country house I opted for non electrical appliances in the kitchen, except for the blender, I knead manually and I beat my egg whites manually too. So I added a pinch of salt to 3 egg whites a beat them until firm. Then I added 70g of icing sugar, and 2 large tea spoons of matcha powder. It gives this shiny green mix. Then I preheat the oven to 110deg and on s cooking paper sheet I made small mounts of the mix. The shape and size won’t change much, so you can decide easily for the size and shape you want. And I cooked until dry and a little hard, because I like my meringues soft inside, if you like them hard and dry keep them longer. It took about 15min for 4cm meringues. If you notice the edge getting brown is that the oven is too hot, lower the temperature to 100deg.

Have a nice week!

January 16, 2017

Plum jelly – 梅羊羹

It is extremely rare I cook something sweet for dessert, or I cook dessert at all. Unless we have guests for dinner our meals end sometimes with a fruit, sometimes a yogurt but most often with just a little piece of chocolate. In the trading with our neighbor, fruits from our garden in exchange whatever she has, the other day she gave some plum jam and she told me: “you know, it’s sour, but it’s really good in plum jelly!”. OK then, let’s make some plum jelly (梅羊羹-ume youkan)… Well it’s really simple and it works also with any jam you like (I trued also with my natsumikan jam). You need only a flat recipient, some jam, 1/2L of water and a little bag of agar-agar or 寒天-kanten. Boil the water in a pan, add the jam, then the kanten, stir well while still heating for a few minutes. Set in the flat recipient and wait for the liquid to cool down, then refregirate. Before serving cut in pieces of the shape you fancy.

March 4, 2016

Looking for the perfect madeleine recipe: may be I’ve found it!!!

Well, an other rainy Sunday to test some madeleine recipe and I think this time it’s the right one. At first I was a bit reluctant in trying it because it has a lot more butter in it, but so far it’s the one that guarantees the best bumps and the perfect consistency. So, too bad for the butter outage that we still have in Japan, this is the recipe I will adopt as a base for my madeleines from now on!

I found it on the blog Piroulie (http://piroulie.canalblog.com/archives/2008/12/03/10442707.html) and it’s a Lenotre recipe. I always do smaller amounts so I used: 100g of flour, 85g of butter, 40g of brown caster sugar, 2 eggs, 3g of baking powder, a pinch of salt, a large table spoon of honey, then whatever you want for flavoring. This time I used neroli. I first melt the butter in a little pan. Then in a bowl I mix the eggs, the sugar, the salt and the honey, and batter well until a foam starts forming. Then I add the flour, the baking powder and continue to mix. Finally I add the butter and the flavoring and refrigirated for 30min. The oven is preheated at 230deg and as soon as I insert the madeleines I drop the temperature to 200deg as Piroulie recommended. After about 5-7min I again lower to 180deg, then the bumps appear nice and big! I bake until almost all golden, and remove from the mold as soon as I take it out. Quite simple and really delicious!!

December 14, 2015

Pear tart “bourdaloue”

It’s been a long time I haven’t made cake or tart. With all the nice pears in the grocery store, I wanted to make one for tea time.

You need a puff pastry, 4-5 nice pears. spread out the pastry, and put the pears cut in small dices.

Mix 3 eggs with 3 spoon of brown sugar, 10cl of cream and 20cl of vanilla soy milk. You can add a drop of vanilla. And add 150g of almond powder. Pour this mix on the pears.

Then 35-40 minutes in hot oven.

You can add a pinch of slender almond on the top before the end of baking.

Wait 1h before eating

November 18, 2015

Flan patissier

I love this thick and rich dessert called “flan patissier”, which basically is a milk pudding on a dough. It’s been years I haven’t eaten any, and recently I’ve been thinking about making some. Chance was on my side with a special issue of “cuisine actuelle” on homemade cooking, and a lot of classical French recipes, and the one of the flan patissier!!!

It is really easy to make and a delicious dessert or a perfect breakfast served with fruits.

The dough is a “pate brisee”, so just flour, butter and water. The pudding part is vanila flavoured milk, eggs and sugar like for a regular pudding. And it is baked 45min in an oven at 180.

Delicious!!!

March 20, 2015