Fraisier

Preparation time: 45 minutes

Baking time: 10 to 12 minutes
Makes 6 to 8 servings

Ingredients for the biscuit joconde

165g icing sugar
165g almond meal/flour
220g eggs, at room temperature
40g all-purpose flour
105g egg withes, at room temperature
30g caster sugar
50g unsalted butter, melted at room temperature

Ingredients for the mousseline cream

225g whole milk (3,5% fat)
66g granulated sugar, divided in 2 portions of 33g
1 vanilla bean
12g cornstarch
6g all-purpose flour
3 large egg yolks
73g butter, softened

Ingredients for the syrup

1 cup water
1/2 cup granulated sugar
2 tablespoons raspberry liqueur

Ingredients for the chantilly cream

200ml heavy cream
3 tablespoons granulated sugar
1/2 vanilla bean

To assembly the cake

Fresh strawberries, cut in half lengthwise
Whole fresh strawberries

1. Biscuit Joconde: Preheat the oven to 190°C (375°F). Line a sheet pan (30cm x 40cm) with a Silpat or spray the pan lightly with nonstick spray, line with parchment paper, and spray the parchment. Sift the flour in a bowl and set aside.
2. Place the eggs, almond flour, and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-speed until light and fluffy. Transfer the mixture to a large bowl and set aside.
3. Whip the egg whites in a clean bowl with the clean whisk attachment on medium speed for about 45 seconds, until foamy. Add slowly the sugar then increase to medium-high speed and whip until the whites are glossy with soft peaks. Do not over beat!
4. Fold the flour and egg whites gently into the egg mixture in 3 additions, starting with the egg whites and finishing with them. Whisk about one cup of the batter into the melted butter and then fold gently with the remaining batter. Pour the mixture into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for about 10 to 12 minutes, until a skewer inserted in the center comes out clean. Do not over bake. Set on a cooling rack and cool completely.
5. Making the mousseline: Line a small sheet pan with plastic wrap. In a medium stainless steel saucepan, combine all but 1/4 cup of the milk, 33g of the sugar, and the vanilla bean seeds and pod. Stir with a whisk and place over medium heat.
6. In a medium bowl, whisk the cornstarch and the flour together with the remaining 33g of sugar. Add the 1/4 of milk you set aside and whisk in the egg yolks.
7. When the milk comes to a boil, turn off the heat and remove the vanilla bean. Whisk half of the hot milk mixture into the yolk mixture. Strain the egg yolk mixture into the saucepan with the remaining milk. Turn the heat back onto medium and whisk the mixture, making surto to whisk everywhere. As soon as you feel that the mixture is becoming slightly think on the bottom, remove it from the heat and whisk for about 30 seconds. Return to medium heat and bring back to a boil, whisking constantly. Cook, whisking or 1 minute to cook out the starch flavour.
8. Immediately remove it from the heat and transfer to the prepared pan. Spread in an even layer and place another sheet of plastic directly on topo. Place the sheet pan in the refrigerator and chill for at 1 hour.
9. To finish the mousseline, remove the pastry cream from the refrigerator and bring it to room temperature. Make sure that your butter is nice and soft. Both components should be around 60ºF/16ºC. Place the cream in the mixer fitted with the whisk attachement and whisk on high speed for 1 minute. Scrape down the sides of the bowl and whip for another minute on high. Ad the soft butter and ship until de butter is homogenized and the mixture is glossy.
10. Syrup:Bring to a boil the sugar and water. Remove from the heat and cool. Add the raspberry liqueur and refrigerate until you are ready to use it.
11. To assemble the cake: Cut two disks of the biscuit joconde. Place one disk of the biscuit joconde into the bottom of a 7-inch/17cm spring form pan. Using a pastry brush, brush about half of the syrup onto the top of the cake. (You know you have enough syrup in the cake if you press down on the cake and hear a “squish,” like that of a full sponge.). Slice 12-15 of the strawberries in half. They should be the same height. Place the strawberries on top of the cake in a ring with the sliced half of the strawberries against the side of the spring form pan.
12. Spread a thin layer of  mousseline cream onto the top of the cake. Pipe more mousseline in a line upwards between each strawberry. Using a flat metal spatula, spread the crème out so that any air pockets are filled. Stand up the remaining strawberries (you may trim them at the base so that they're all the same height). Be generous with the strawberries. Pipe a generous layer of cream on top of the strawberries. Smooth out with a flat metal spatula.
13. Settle the other disk of the cake and brush the syrup onto the cake, rocking it gently from side to side so that the filling "glues" it into place.
14. Refrigerate the fraisier for at least 30 minutes (up to 6 hours).
15. Chantilly cream: Whip the cream in a small bowl with sugar and the vanilla bean seeds.
16. Unmold the cake and decorate it with the chantilly cream and fresh strawberries and chill it again for 20 minutes before serving.

Raspberry and White Chocolate Macarons

Last week I saw tulip bulbs growing in some of my neighbours' gardens, a sign that spring is really starting and it warms my heart. This rebirth of nature, the end of the ice season and my university vacations just approaching, bring along a contagious energy and eager to enjoy every minute of life ... it brings joy!

I always thought that afternoon teas and spring time was bests friends so, last weekend I hosted an afternoon tea for some friends at my place and it was all about to celebrate and give welcome to the most expected season. Of course, it was also a pretexte to have a good chat with the girls. We had such a great time, I love it! The menu was simple, but it did well the job ... so, today I present you a recipe which is, in my opinion, a "must have" on an afternoon tea: macarons! These ones were filled with white chocolate and raspberries, but feel free to use the filling of your choice. My idea of doing these were to pair the fruit that I love and, at the same time, make something that is very feminine. I loved the end result and I hope you also enjoy!

Oh, and the tulips? Once flourish, I'll show you some photos!

Preparation time: 25 minutes

Drying time: 1 hour

Baking time: 15 minutes

Makes: 40 macarons

Ingredients - Macarons Shells
110g egg whites, at room temperature
40g granulated sugar
225g icing sugar
125g almond flour/meal
Optional: powdered/gel food colouring

White chocolate and Raspberry Ganache
150g high quality white chocolate, finely chopped
60g raspberry puree
15g unsalted butter, at room temperature
15ml framboise (optional)

1. Macarons: Line two baking trays with silpat or good quality baking paper.
2. Place the almond flour and icing sugar in a food processor and pulse to grind it as fine as possible.
3. Using an electric mixer with the whisk attachment, beat egg whites and salt in a medium mixing bowl until it reaches soft peaks. With the mixer on high-speed, gradually add granulated sugar and beat until it reaches stiff peaks. Don’t over beat it.
4. Add meringue to the dry mixture and mix together with a spatula, quickly at first to break down the bubbles in the egg whites, then mix carefully as the dry mixture becomes just incorporated and the mixture starts to become shiny again. The mixture shouldn’t be so stiff that it holds its shape without moving at all, but it shouldn’t be so loose that is dissolves into itself and dos not maintain the ribbon; it is better for the mixture to be slightly stiff than too loose.
5. Transfer the mixture to a pastry bag with the 1cm round piping tip. Pipe circles about 3cm wide on your prepared trays, leaving about 3cm space around each one. Lift up the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.
6. Leave to dry for about 60 mins, until when you press the surface of one gently it does not break/stick to your finger. This will help prevent any cracking and help the feet to form on the macs.
7. Preheat your oven to 140°C (285°F), depending on your oven (fan-forced ovens may need to be set as low as 100°C or another ones at 150°C, it really depends).
8. Bake for 15 minutes, depending on the size of your shells and of your oven. Carefully test if the base of the shell is ready by gently lifting one and if it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer.
9. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool.

1. Ganache: In a small saucepan, bring raspberry puree just to a boil. Pour over the chocolate and let it sit for about 2 minutes. Whisk the mixture until completely smooth, and add the framboise, if using, and butter pieces and mix till melted. Let the ganache rest for about 20-25 minutes (give it a stir from time to time) or until it is thickens enough to transfer to a pastry bag. If you wait too long it will get hard and it will be difficult to pipe it into the macaron shell.
2. Fill the Macarons with the ganache, starting in the center, pipe 1/2 tablespoon of the ganache, be careful to not reaching the edges. Top with a second macaron and press gently to spread the filling to the edges. Repeat with the remaining macarons and ganache.

Opera Cake - Gâteau Opéra

Preparation time: 2 to 3 hours

10 to 12 servings

Genoise au chocolat
165g eggs, at room temperature
90g caster sugar
70g all purpose flour
20g dutch cocoa powder

Biscuit Joconde
165g icing sugar
165g almond meal/flour
220g eggs, at room temperature
40g all purpose flour
105g egg withes, at room temperature
30g caster sugar
50g unsalted butter, melted at room temperature

Chocolate Ganache
700g heavy cream
300g high quality semi sweet chocolate, chopped
400g high quality dark chocolate, chopped

Crème Mousseline au Café
165g eggs, at room temperature
108g egg yolks, at room temperature
330g caster sugar
100g water, at room temperature
400g unsalted butter, at room temperature

Coffee extract

Coffee Syrup
Prepare a syrup with water, sugar and coffee.

Glaçage Miroir au Chocolat
300g chocolate ganache
60g glucose syrup
A few drops of red gel food colouring 

1.  Genoise au chocolat: Preheat the oven to 190°C (375°F). Line a sheet pan (30cm x 40cm) with a Silpat or spray the pan lightly with nonstick spray, line with parchment paper, and spray the parchment. Sift the flour, baking powder, and cocoa powder in a medium bowl and set aside.
2. Place the eggs and sugar into a large heatproof bowl over pot of simmering water. Beat them constantly until it reach a 45°C temperature, or until the sugar cristal had been dissolved. Place the mixture in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-high speed for about 10 minutes.
3. Transfer the mixture to a large bowl and fold the dry ingredients in 3 additions into the batter. Pour the batter into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for about 10 to 12 minutes, until a skewer inserted in the center comes out clean. Set on a cooling rack and cool completely.
4. Biscuit Joconde: Preheat the oven to 190°C (375°F). Line a sheet pan (30cm x 40cm) with a Silpat or spray the pan lightly with nonstick spray, line with parchment paper, and spray the parchment. Sift the flour in a bowl and set aside.
5. Place the eggs, almond flour, and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-speed until light and fluffy. Transfer the mixture to a large bowl and set aside.
6. Whip the egg whites in a clean bowl with the clean whisk attachment on medium speed for about 45 seconds, until foamy. Add slowly the sugar then increase to medium-high speed and whip until the whites are glossy with soft peaks. Do not over beat!
7. Fold the flour and egg whites gently into the egg mixture in 3 additions, starting with the egg whites and finishing with them. Whisk about one cup of the batter into the melted butter and then fold gently with the remaining batter. Pour the mixture into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for about 10 to 12 minutes, until a skewer inserted in the center comes out clean. Do not over bake. Set on a cooling rack and cool completely.
8. Ganache: In a small saucepan, bring the cream just to a boil. Pour over the chocolate and let it sit for about 2 minutes. Whisk the mixture until completely smooth. Reserve 300g of the ganache for the Glaçage Miroir au Chocolat and cover with plastic wrap. Place the remaining ganache in the refrigerator and stir from time to time (10 minutes intervals).
9. Crème Mousseline au Café: Place the eggs, egg yolks, and 1 tablespoon of sugar int he bolw of a stand mixer fitted with the whisk attachment and mix on medium speed for about 10 minutes. Make a syrup with the water and the remaining sugar until it reaches 118°C. When the syrup is ready, remove the pan from the heat. Turn the mixer to medium-high speed, and slowly ad the syrup, pouring it between the side of the blow and the whisk. Whip the mixture until it is at room temperature.
10. Reduce the speed to medium and add the butter, a few pieces at a time. If at any point the mixture looks broken, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter. Add the coffee extract and mix until it is well incorporated. Transfer the mixture to a covered container and place in the refrigerator until you need it.

To assembly the cake:

1. Divide the Biscuit au Chocolat and the Genoise in two parts each. Put 1 biscuit au chocolat square on a plate, then brush generously with one quart of coffee syrup. Spread one third of ganache evenly over top with a cleaned offset spatula, spreading to the edges. Transfer to the refrigerator until it firms.
2. When it sets, spread one third of the coffee mousseline evenly over top with a cleaned offset spatula, spreading to the edges. Put 1 genoise square over the mousseline then brush with another part of the syrup. Spread another layer of the coffee mousseline and transfer to the refrigerator until it firms.
3. When it sets, spread another portion of the ganache. Put the second square of the biscuit and brush with the syrup, cover with the ganache again (this time make a very thin ganache layer - half of the amount that you did on the other layers) and transfer again to the refrigerator. After that cover with the remaining mousseline and return to the fridge to make the miroir.
4. Miroir au chocolat: Place the reserved ganache (300g) with the other ingredients in a saucepan and bring to medium heat until everything is well incorporated. Remove pan from the heat and let cool slightly. It should be like a sauce, but not too hot because it could melt the mousseline.
5. Cover the cake with the chocolate glaze and chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.

Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and serve it.