Summery Peach Galette

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Here is an easy recipe to help you use all of the summer peaches you love.

This tart is baked together with a buttery crust on the bottom and  peaches with an almond cream on top.

This tart takes a short 30 minutes to to bake so dessert will be ready in no time at all.
Recipe

3 peaches (blanch them in hot water to remove the fuzz on the skin)

Crust (Pate brisee)
100 grams flour
50 grams butter (cold)
1/2 egg
1 teaspoon water
pinch of salt
3 grams of sugar

1. Measure the flour into a bowl.Cut the butter into small cubes and mix into the flour mixture using a pastry cutter. (You can also use a food processor for making the pie crust). Lastly, mix in the egg, water, salt and sugar.
2. Lightly knead together on a flat board to blend all the ingredients well. Flatten into a large circle and cover in plastic wrap. Put in the refrigerator for about 30 minutes before using. This dough becomes soft quickly so you should work with it quickly.

Almond Cream
50 grams almond powder
50 grams powdered sugar
50 grams soft butter
5 grams flour
1 egg

1. Mix the butter and powdered sugar. Add the egg and mix. Add the almond powder and flour. Mix well.

Making the tart:
1. Roll out the dough to about  a 20 cm circle. Spread the almond cream within the circle but leave about 1 cm around the edge. Place sliced peaches on top of the cream in a nice decoration then fold the edge of the crust inside of the circle. Brush with egg.
2. Bake in a preheated oven at 180 degrees Celsius for about 25 - 30 minutes. 



Kathy
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Hearty Cheddar Cheese and Bacon Bread

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This bread is very hearty and can make a full meal by just adding a soup and salad. The cheddar cheese and bacon are a delicious combination for an evening meal or lunch.

Recipe

525 grams bread flour
1 1/2 teaspoon salt
1/2 teaspoon yeast
370 grams water
150 grams grated red cheddar cheese
100 grams bacon (diced and fried, remove extra grease by draining on a paper towel)
15 grams butter (room temperature)

1. Combine flour, salt and yeast in a bowl and use a small whisk to mix together well.

2. Pour the water over the flour mixture in portions and use a spatula or bench scraper to mix together. After everything is mixed, place on a flat surface and knead together for about 5 - 10 minutes until the dough is soft.  Dough should be soft but not sticky. Let rest under a bowl for about 10 minutes.

 3. Lightly warm the butter in your hands and then put on top of the dough and use a bench scraper to incorporate the butter. Knead again so that the bread is soft & supple. If tough, add a tablespoon or so of water and knead again. Add in the cheddar cheese and bacon. Roll into a well formed ball and put in a bowl and cover with wrap. Let rise in warm place for 60 minutes.

 4.  Divide the dough into 2 pieces, each with the same weight. Roll each piece into a nice ball. Place on the kneading board and cover with plastic and let rise for 20 minutes (bench time).

 5. Flatten each ball to remove the air and roll again into a ball. Place in the bread tin and brush with egg. Place in a warm place. Should rise again for about 60 minutes.

 6. Heat oven to 200 degrees Celsius. Brush again with egg and bake for about 50 minutes. Cover with foil half way through if the top is getting too browned.

Kathy
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Spring White Chocolate Mousse with Lemon Curd

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For a delicious jump into spring, this white chocolate mousse cake is highly recommended. There is a light cake at the bottom as well as in the middle. The white chocolate mousse encircles the cake and  the tangy lemon curd tops it all off.  The flowers decorating the top are actually edible, but not sure if they are readily available where you live.

If you need to save time, you can buy the lemon curd at the store, however, curd made with real lemons is just wonderful. It is recommended to only use fresh lemons, do not use the bottled juice when making lemon curd since the taste is so different.

The cake has 3 steps but overall it goes fairly quick. This recipe fits an 18 cm x 6 cm ring.

Cake

4 egg whites
110 grams sugar
4 egg yolks
20 grams almond powder (flour)
20 grams powdered sugar
90 grams  flour
15 grams butter (melted)

1. Sift the almond powder, powdered sugar & flour together in a bowl.
2. Whip the egg whites and gradually add the sugar. Whip until the egg whites until they are stiff then add the egg yolks and mix with a spatula.
3. Add in the almond powder mixture and mix using a spatula. Lastly, mix in the butter in portions. Use a pastry bag and make circles the size of the ring and bake.
4. Bake at 190 degrees Celsius for about 15 minutes or until lightly browned.
      Lemon Curd

3 eggs
2 large lemons (zest & then juice)
140 grams sugar
50 grams butter (room temperature)
6 grams gelatin sheets

1. Soften the gelatin in water. In another bowl, mix the eggs with a fork.
2. Heat the lemon juice, lemon zest & sugar in a saucepan until lightly boiling. Add the lemon juice mixture to the eggs and mix and then add back to the saucepan and stir with a spatula to mix. Heat on a medium heat and cook for about 5 – 7 minutes until the mixture becomes firm. Turn off the heat and  then add the gelatin and mix well.
3. Strain into a bowl. You can strain twice and use a very fine sieve to remove all of the lemon zest if you like.  Lastly, add the butter and stir until it all melted.

White Chocolate Mousse
2 egg yolks
30 grams sugar
200 grams milk
100 grams white chocolate (melted over hot water)
1 teaspoon vanilla bean paste
9 grams gelatin sheets (softened in water)
200 grams fresh cream

1.   In a bowl mix the egg yolks & sugar. 2. Add the chocolate to another bowl and put over a pan of hot simmering water to melt the chocolate. Turn off the heat when all of the chocolate is melted.3. In a saucepan, heat the milk with the vanilla paste until just boiling then add to the egg mixture and mix. Then add back to the saucepan and heat on a low heat until the mixture starts to thicken. DO NOT boil.  After the mixture is lightly thickened, turn off the heat and add the gelatin and strain into a bowl.
2. In portions, pour the egg mixture over the white chocolate and mix with a small whisk and let cool. Note, both the egg mixture and chocolate should be about the same temperature, about 35 degrees Celsius.
3.  Whip the fresh cream until soft peaks form. Add the chocolate mixture to the fresh cream in portions and mix with a spatula. Put this bowl over ice water while mixing. Mix until it just lightly thickened and then take off the ice water.

Putting the Cake Together

1. Put the ring on a plate and put mousse film around the inside. If you don't have mousse film you can remove the ring by using a kitchen torch to warm the outsides of the ring then the ring will lift off easily.
2. Cut two pieces of cake. The first piece of cake fits inside at the bottom of the ring and then second piece should be cut smaller and will be used later.
3. Spoon the mousse on top of the cake (at the bottom of the ring) to about 1/3 full, place the 2nd piece of cake on top and spread some lemon curd on top of the cake. Fill with the remaining mousse but leave a small space at top to fill with the lemon curd.
4. Lastly, after smoothing the mousse inside the ring add the lemon curd and smooth it using a small palette knife.
5. Refrigerate for at least 1 hour before serving. Decorations are up to you ;)

Kathy
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Spring Chiffon Cake

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I discovered the small container of edible flowers in the local supermarket and knew that they would be the best decoration for a spring cake. 

This chiffon cake has a hint of strawberry puree added for flavor in the cake and in the whipped cream coating as well. This cake is very light and a great accompaniment for a dinner dessert. You can also add a few fresh berries to enhancement the cake.

This cake takes only about 20 minutes to put together and about another 30 minutes for baking. The recipe is enough for a large tube pan.


Cake
200 grams egg white
70 grams sugar
4 egg yolks
30 grams sugar
90 grams salad oil
60 grams strawberry puree
120 grams flour
1 tablespoon baking powder

  • Sift together the flour and baking powder.
  • Whip the egg whites and 70 grams sugar with a hand mixer until they get lightly firm.]
  • Mix the egg yolks and 30 grams sugar with a hand mixer for three minutes. Then add the salad oil and the puree. Add the salad oil  little by little so not to curdle
  • Put half of the egg whites into the egg yolk mixture and mix with a spatula. Then add half of the flour mixture and mix using a spatula. Lastly, mix in the remaining flour.
  • Pour the batter into the un-buttered pan and remove the air by tapping it lightly on the counter.
  • Bake it for 25=30 minutes in a 170 Celsius degrees oven
  • After the cake is baked, take it out of the oven and leave it upside down for an hour to cool. 
  • When the cake is totally cool use a palette knife to remove the cake from the pan.

 Fresh Cream Topping
30 grams Strawberry puree
2  grams gelatin sheet
150 cc fresh cream
1 teaspoon Liquor (kirsch)

  • Soak the gelatin sheets in cold water until soft then drain the water.
  • Heat the strawberry puree in saucepan and then turn off the heat and add the gelatin. Stir until the gelatin is well mixed. Pour into a bowl and cool.
  • In another bowl, whip the fresh cream with a large whisk or hand mixer. Mix just until soft peaks form. Add the strawberry puree to the cream and mix together with a spatula. 

Putting the Cake Together
  • Place the cake on a plate and use a palette knife and spoon to add the cream to the cake and spread it evenly on all sides and the top. 
  • Put the cake in the refrigerator for at least an hour for the cream topping to become firm before decorating or serving. 


Kathy
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Pistachio Dacquoise Cake with Yuzu and Green Tea Mousse

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White chocolate shavings
decorate the top
I apologize for the bad photo but I only had 
my iPhone available when I made this cake.
The flavor combination for this cake includes a pistachio dacquoise at the base, yuzu mousse in between and a green tea mousse surrounding everthing. These flavor combinations make an excellent dessert for the spring.

Yuzu is a citrus fruit commonly found in Japan and the zest of the fruit was infused in fresh cream to impart its tanginess.

This cake has 4 steps but the end product is well worth it.

Pistachio dacquoise
60 grams  powdered sugar
25 grams almond powder (commonly called almond flour)
20 grams flour
75 grams egg whites
25 grams sugar
1 tablespoon pistachio paste

·         Preheat oven to 180ºC.
·         Sift powdered sugar, almond powder & flour in a bowl.
·         Whip egg whites till soft peaks form and gradually add sugar. Continue mixing until  
       slightly stiff.
·         Fold in the dry ingredients and mix with a spatula.
·         Spoon the batter into a pastry bag and pipe a small circle on a baking tray lined  
       with parchment paper (18 cm diameter) and bake for about 15 minutes or until 
       golden brown.
·         Place aside to cool then cut the cake in a 18 cm circle.

Pistachio Crunch
25 grams fresh pistachios 
50 grams milk chocolate

·         Place the pistachios in a food processor and pulse for a few minutes.
·         Melt the chocolate in a bowl over hot simmering water. Remove the bowl from 
       the heat and add the pistachios and mix thoroughly.
·         Spread on parchment paper and cool in the refrigerator until hardened and then 
      chop into small pieces.

Yuzu infused White Chocolate Mousse 
Zest of 1 yuzu
125 grams fresh cream  + additional 60 grams 
1 tablespoon honey
6 grams gelatin sheets
100 grams white chocolate, chopped

·       Soften the gelatin cold water.
·        Put the fresh cream (125 grams) in a saucepan and add the yuzu zest and heat & until lightly boiling. Strain the zest and put the cream back to a clean saucepan and add the tablespoon of honey and heat together until lightly boiling. Turn off the heat & add the gelatin. Mix well and then pour over the white chocolate and mix with a small whisk until all of the chocolate is melted. Cool.
·       Whip the 60 grams fresh cream with a whisk until soft peaks form. Mix this whipped cream into the chocolate mixture.
·       Pour the mousse into a round form (13 cm or 15 cm diameter ring) which has plastic wrap sealed on one end and refrigerate for 45 or until the mousse is set.

Matcha mousse
3  egg yolks
60 grams sugar
200 grams milk
200 grams fresh cream 
9 grams gelatin sheets
10 grams matcha powder (green tea powder)

·         Soften the gelatin in cold water. Remove water before using.
·        Stir together the matcha powder, egg yolks and sugar together in a bowl with a small whisk.
·       Boil the milk in a saucepan then pour it in the egg yolk mixture and add back to the saucepan. Heat the mixture over low heat, stirring all the time until it is lightly thickened. Do not boil.
·         Stir in the gelatin and then pour into a bowl and cool completely.
·         Whip the cream until soft peaks form.
·         Fold 1/3 of the whipping cream into the green tea mixture and mix with a 
      spatula.
·         Pour the green tea mixture back into the whipped cream bowl and mix together thoroughly.

Matcha milk glaze
100 grams fresh cream
1 tablespoon sugar
3 grams gelatin sheets
1 teaspoon matcha powder

·         In a saucepan, put the matcha powder, sugar and cream together and bring to boil over medium low heat. Then add the softened gelatin. Pour into a bowl and cool. 

Putting the Cake Together
1.  Use a large cake ring (18 cm) and put a mousse film inside the ring. Put the dacquoise cake inside the ring at the bottom. Then pour 1/3 portion of the matcha mousse on top and spread it evenly within the ring and then sprinkle the pistachio crunch on top. 
2. Take out the yuzu mousse from the ring and place on top of the pistachio crunch and the add the remaining matcha mousse on top and be sure to spread it evenly around all of the sides. Use a palette knife to evenly spread the mousse on the top and put in the refrigerator for about 15 minutes. 
3. Lastly, take the cake out of the refrigerator and spread the matcha milk glaze on top of the cake. Pour the milk glaze evenly so that it is smooth. Refrigerate at least one hour before serving.
4. Decorate with white chocolate shavings and remove the ring and the mousse film before serving.



Kathy
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Fresh Coconut Cake

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Coconut cake and Easter Decoration
For some reason I associate coconut cakes and Easter, however, I think I dreamed this up myself.  When spring comes I start thinking of light desserts though. 

The shredded coconut on the cake brings a tropical flavor to this dessert and brings out  thoughts of summer and warm weather.

I made this cake with a cream cheese icing flavored with coconut juice. The mixture of the slightly sour cream cheese and sweet coconut juice is an excellent combination and helps to keep this cake from being super sweet.

This cake recipe is enough for (2) 16 cm round cake pans (4 cm height)


Coconut Cake
3 eggs room temperature
90 grams sugar
90 grams flour
2 grams baking powder
20 grams butter (melted over hot water)
1 tablespoon Monin Coconut Syrup 

1. Heat Oven to 180 C & prepare the baking pans with by lightly buttering them and dusting with flour.
2. Combine flour & baking powder and set aside. Melt butter in a small bowl over hot water.
3. Combine the eggs & sugar. Mix together until yellow and fluffy. 
4. Sift the flour/baking powder into the egg mixture and mix with a spatula. Add a little to the melted butter and mix – add back to the bowl.
5. Pour the mixture into the baking pans and bake at 180 degrees for about 20 – 25 minutes. Rotate pans while baking if necessary.
6. To check if done, insert a skewer into the center of the cake, it should come out clean.
7. Remove from oven and set pan on wire rack for a few minutes and then remove from the pan to cool thoroughly.

Butter Cream Topping


130 grams cream cheese (softened)
25 grams butter (room temperature)
80 grams powdered sugar
1 tablespoon Monin Coconut Syrup

50 grams shredded coconut for decoration

  1. Mix the butter and cream cheese with a hand mixer until soft. Gradually add in the powdered sugar and lastly add the coconut juice.

Prepare the cake:
1. Remove the extra crumbs on the cake around the outside.
2. Place one cake on a plate (cut the top so that it is flat & even).
3. Spread the butter cream icing neatly on the top & sprinkle some coconut and then add the 2nd layer on top. Spread the butter cream on the top and sides of the cake neatly. A palette  knife is helpful to spread the icing. Lastly, sprinkle with the shredded coconut so that it stays on the cake. Remove any extra that has fallen off.
4. Decorate as you like.




Kathy
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