Breton Tiramisu

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Tiramisu is my favorite dessert and I decided to try another variation of this dessert… This time with a Breton spirit mixing two regional specialities which are Caramel Beurre Salé (caramel with salted butter) and Palets Bretons (Palet Biscuits from Brittany).

 

Serves 4 (generous portions)

  • 250g mascarpone
  • 6 breton palets
  • 40g sugar
  • 3 eggs
  • 1 table spoon of rum
  • 1 teaspoon of vanilla sugar
  • unsweetened cocoa
  • caramel with salted butter (you can find the recipe here)

In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.

Add the mascarpone to this mixture with the mixer.

In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.

Take 4 big glasses. Crumble one palet in each glass. Put one teaspoon of Caramel Beurre Salé. Then a layer of the mascarpone mixture.

Crumble again half a palet in each glass, add one teaspoon of Caramel Beurre Salé  and re-cover with the remaining mixture.

Put the tiramisu in the fridge for at least 4 hours.

Before serving, sift the tiramisu with cocoa powder.

 

Tiramisu

Tiramisu is my favorite dessert and I want to share with you my recipe which until now was a secret!

Serves 8

  • 250g mascarpone
  • 50cl of strong coffee
  • 60g sugar
  • 3 eggs
  • 2 table spoon of rum
  • 1 pack of Savoiardi Sponge Fingers
  • 1 teaspoon of vanilla sugar
  • unsweetened cocoa

Make the coffee and let it cool down. Add a table spoon of rum into it.

In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.

Add the mascarpone to this mixture with the mixer.

In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.

Soak the Savoiardi Sponge Fingers in the coffee for a couple seconds and place them side by side on bottom of a rectangular dish.

Put half of the mixture on the sponge fingers.

Apply a second layer of sponge fingers previously soak into the coffee and re-cover with the remaining mixture.

Put the tiramisu in the fridge for at least 4 hours. Personnaly, I prefer eating it the next day and this is also part of my secret!

Before serving, sift the tiramisu with cocoa powder.

 

Little break in Lisbon

Pastries in Lisbon

 

My other passion after baking is travelling. I spent last week in Lisbon and had the pleasure to discover a lot of pastries in display in the pastelarias which are the pastry shops in Portugal. All I can tell is that the pastries were so big that even I, who is a foodie, had trouble to finish them. They actually tasted as pastries done homemade by your grand mother.

We had a coffee break and like the Portuguese people do, we ask for uma bica with pasteis de nata. This is a typical coffee break. The uma bica is actually an espresso and the pasteis de nata is a small custard pie. On the picture below the pasteis de nata is in the middle.

Coffee break in Lisbon I actually really liked the Portuguese gastronomy made with a lot of sea food. It is really easy to find nice restaurants. The good tip is to avoid going in tourist trap restaurants, I mean going where servers are asking you to come in their restaurant and they already have menus in every languages. It is much better to go in the small places where local people go so you are sure your food will be typical, good and cheap. Portuguese people are easy going and welcoming so you will have a great time!

 

Crostata di lamponi e cioccolato / Raspberry pie with chocolate pastry

Crostata di lamponi e cioccolatoI come back from Italy where I bought a cooking book called “Ricette della Nonna“. The recipes are traditional ones as per the title of the book which means grandmother’s recipes. My first try is the crostata di lamponi e cioccolato. It is a pie with a chocolate pastry and raspberry jam.

 

For 8 serves

  • 450g raspberry jam
  • 250g flour
  • 120g almond ground
  • 100g sugar
  • 2 egg yolks
  • 60g chocolate (will have to be grated)
  • 1 orange (we will need zeste and juice)
  • 1 tablespoon rum
  • 1 teaspoon cinnamon
  • 120g butter
  • salt

In a bowl, work with the hands the butter which needs to be soft and the sugar. Once this mixture is smooth, add the flour, egg yolks, and the grated chocolate. Keep working with hands andthen add the orange zeste and the juice, cinnamon and rum. Work until you get a nice pastry that you will roll in cellophane to keep it in the fridge one hour.

Line 3/4 of the pastry in a tin. Spread the raspberry jam over.  Spread the remaining 1/4 of pastry with the rolling pin and cut some stips to line them up over the jam.

Bake the pie for one hour at 150°C.

 

 

How to make crêpes au caramel beurre salé like in Brittany?

CrepesI come from Brittany in France and we are proud of our region et its culture. Crêpes (thin pancakes) are an institution there and if we can spread some caramel beurre sale (salted caramel) on it then it is heaven!

I am happy to share with you these two traditional recipes.

How to make the crêpes?

For 25 crepes (honestly I thought I made 25 crepes but as usual I have no time to count that everything has been eaten)

  • 1L milk
  • 9 eggs
  • 500g flour
  • 3 tablespoons of rum

Normally we use a special pan which is flat to make the crepes.

In a bowl, stir together the flour and the milk with a wooden spoon (you will have muscular arms! Then add the milk gradually and the rum. Let the batter rest for at least 1 hour.

Then stir the rested batter and we can begin the crepe party. Pour one ladle full of batter in the pan which has been previously greased. Once the borders of the crepe unsticked the pan, Turn the crepe on the other side. Normally we make the crepe jumped to turn it over but you can use a spatula.

Now that we have the crepes we need to do the caramel.

How to make the caramel au beurre salé (milky caramel made of salted butter)?

For one pot

  • 100g white sugar
  • 15cl single cream
  • 50g salted butter

In a saucepan let your sugar melted. Once the caramel is getting brown, add the single cream but keep stiring slowly. Then add the butter and keep stiring until it is well melted.

Pour the caramel beurre salé in the pot and let it cool down.

Now that you have the crepes and the caramel, just enjoy them with a pint of cider!