DAMSON PLUM FLAUGNARDE (CLAFOUTIS) - FLAUGNARDE AUX QUETSCHES

September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn. The cricket chirps in the noontide, making the most of what remains of his brief life. The bumblebee is busy among the clover blossoms of the aftermath, and their shrill and dreamy hum hold the outdoor world above the voices of the song birds, now silent or departed.
-   September Days by Rowland E. Robinson, Vermont.

September's baccalaureate
A combination is of crickets - crows - and retrospects
And a dissembling breeze
That hints without assuming -
An innuendo sear
That makes the heart put up its fun
And turn philosopher.
-   Emily Dickinson, September's Baccalaureate

August ended on a bright, balmy and estival note, but as we were entering September the weather decided to take an abrupt turn when summer silently sneaked out through the back door like some secret lover on a undercover mission. Without much fuss, it shyly bid us farewell and quietly tiptoed away; as if its joyful presence and warm embrace had not mattered to us, it eclipsed itself, never to be seen again.

Autumn, that artfully cheeky little opportunist of a trickster swiftly and discretely replaced our beloved summer and immediately made itself comfortable. Similarly to a fearsome king marking his territory, fall entered the scene dramatically and imperially. Fierce thunderbolts, tempestuous northern winds and torrents of water accompanied his boisterous arrival.

October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!
- Rainbow Rowell, Attachments

You expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light. But you knew there would always be the spring, as you knew the river would flow again after it was frozen. When the cold rains kept on and killed the spring, it was as though a young person died for no reason.
- Ernest Hemingway, A Moveable Feast

The change was so unexpected and radical that it shocked us all. Now that capricious october has fully kicked in and Samhain is nearing, thick fog blankets obscure the sky till noon, the world is filled with chilly warmth (temperatures rarely reach 18°C/64° F in the afternoon), sun rays gracefully bathe the landscapes in a golden glow, light's decline is becoming more palpable every evening, melancholic quietness fills the air, snow returns to the mountains and suddenly, I find myself craving comforting casseroles as well as warm drinks and prefer to sit indoors rather than on my balcony (unless it is for a short coffee break - in order to aerate my head).

Despite being an unconditional admirer of the fiery season, it is with a heavy heart and a lot of nostalgy that I mourn the death of our late radiant and frivolous dandy. We had so much fun in each other's company, however our time together was far too short. Hence it is difficult to accept the fact that, after barely 8 weeks of continuous heat and sunshine, the grim and colder days are once more back and we'll have to wait another long 6 to 7 months before we can frolick in the grass and have a drink on a terrace - sans jacket, sweater or coat - again.

Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.
- Douglas Jerrold

Anyway, this time of the year is also my favorite as it is that of the harvest and for our biggest pleasure, many sensational fruits and vegetables reappear on the market stalls. It is a period of abundance and plentifulness during which our plates are well-garnished and dishes are colorful (earthly tones of orange, brown, red, purple, yellow and green invite themselves to the dinning table), hearty as well as flavorful.

One of my most cherished perennial produces is unquestionably the Swiss plum. I am totally addicted to this violet fruit and can never get enough of its incomparable exquisiteness and versatility. Unfortunately, the "prunneau" picking period doesn't last very long, so I try my best to make the most out of this delicacy while it is still available. Clafoutis, cakes, foccacie, jams, trifles, compotes, puddings, muffins, crumbles, you name it, from late August to the end of October, there isn't one dessert I'll not make with quetsches!

Sadly for me, plum cropping is slowly coming to an end and the mighty apple will soon take its turn under the spotlight and become the star in my kitchen. So in order to appropriately say goodbye to damsons (my most treasured variety), I have decided to share with you a flaugnarde (also known as flagnarde, flognarde or flougnarde) recipe inspired by the talented Jamie Schler at "Life's A Feast".

I am a big fan of this lady's fabulous bakes and delightful prose, and whenever I visit her blog a strike of creativity hits me. This generally leads me to getting into a productive state and artistic frenzy. Thus, after admiring her incredibly enticing "Flognarde (Clafoutis) Aux Pommes", ideas started to flood my brain and I felt the urge to create my own funky version of this French classic (Jamie's interpretation of it is original too).

Commonly, this speciality always contains plain flour only and apart from vanilla, another flavor is rarely added to the preparation. Anyhow, I'm a transgresser of rules who doesn't enjoy culinary rigidity or lack of imagination and it is for that very reason that I took the liberty of adding coconut flour, orange rind puree and Grand-Marnier to the batter.

My "Damson Plum Flaugnarde" turned out wonderfully and since then, I have baked it at least once a week (it is our official movie night treat). Hopefully you'll adore it as much as we do...

Damson Plum Flaugnarde
Recipe by Rosa Mayland.

Makes 1 flaugnarde - serves 4-6.

Ingredients:
1 1/2 Cups (360ml) of Milk
3 Big (~63g) Eggs
1/4 Cup + 1 Tbs (73g) Light brown sugar
1/4 Cup Castor Sugar (53g + some extra sugar for sprinkling)
1/2 Cup (64g) All-purpose flour
2 Tbs (30g) Coconut flour
1 Tsp Pure vanilla extract
1/3 Tsp Orange rind puree
2 Tbs Orange liquor (Cointreau or Grand-Marnier)
2 Tbs Oil (neutral)
8-10 Damson plums, stoned and halfed
Icing sugar, to decorate

 Method:

1. Preheat the oven to 200° C (400° F).
2. Over medium heat, bring the milk to a light simmer, then set aside.
3. In a mixing bowl, whisk together the eggs and sugars until pale in color and foamy.
4. Add the flours, vanilla extract, orange rind puree, liquor and oil. Whisk until smooth.
5. Gradually whisk in the warm milk.
6. Pour the mixture into a buttered round 8-9" (20-22cm) pie dish.
7. Drop the plums into the batter and sprinkle with a little extra sugar.
8. Bake for 35-40 minutes until the flaugnarde is puffed and golden.
9. Sprinkle with icing sugar and serve.

Remarks:
The coconut flour can be replaced with the same amount of all-pupose flour and the brown sugar with the same quantity of castor sugar.
If you don't like orange rind or liquor, then you can use lemon zest and Limoncello instead.

Serving suggestions:
Eat warm or at room temperature and serve alone or with a scoop of ice cream (vanilla, pecan, walnut, caramel, etc...).

Flaugnarde Aux Quetsches
Recette par Rosa Mayland.

Pour 1 flaugnarde, 4-6 personnes.
 
Ingrédients:
360ml de Lait
3 Gros (~63g) Oeufs
73g de Sucre de canne fin
53g de Sucre fin cristallisé (+ un peu de sucre supplémentaire pour saupoudrer)
64g de Farine blanche
30g de Farine de noix de coco
1 CC d'Extrait de vanille pure
1/3 CC de Zeste d'orange en purée
2 CS de Liqueur d'orange (Cointreau ou Grand-Marnier)
2 CS d'Huile (neutre)
8-10 Quetsches/prunes, dénoyautées et coupées en deux
Sucre glace, pour décorer

Méthode:
1. Préchauffer le four à 200 ° C.
2. À feu moyen, porter le lait à frémissement léger, puis le mettre de côté.
3. Dans un bol, fouetter ensemble les oeufs et les sucres, jusqu'à ce que le mélange soit pâle et mousseux.
4. Ajoutez les farines, l'extrait de vanille, le zeste d'orange, la liqueur et l'huile. Fouetter afin d'obtenir un consistance lisse et homogène.
5. Incorporer graduellement le lait chaud, tout en continuant de bien fouetter l'appareil.
6. Verser le mélange dans un moule à pie beurré (20-22cm).
7. Déposez les quetsches/prunes dans la pâte et saupoudrez le dessus de la flaugnarde avec un peu de sucre.
8. Cuire au four pendant 35-40 minutes, jusqu'à ce que la flaugnarde soit gonflée et dorée.
9. Saupoudrer de sucre glace et servir.

Remarques:
La farine de noix de coco peut être remplacée par de la farine blanche et la cassonade par du sucre fin cristallisé.
Si vous n'aimez pas le zeste ou la liqueur d'orange, alors vous pouvez utiliser du zeste de citron et du Limoncello à la place.

Suggestion de présentation: 
Cette flaugnarde peut être mangée chaude ou à température ambiante et servie sans accompagnement ou avec une boule de glace (vanille, noix de pécan, noix, caramel, etc...).

NO-FRILLS BROWN SUGAR AND CHOCOLATE SPREAD MACARONS - MACARONS TOUT SIMPLES AU SUCRE ROUX ET À LA PÂTE À TARTINER AU CHOCOLAT

Good resolutions are simply checks that men draw on a bank where they have no account.
- Oscar Wilde

Make as many New Year's resolutions as possible so you have lots of future failures to choose from.
- Unknown

I don't believe in resolutions and never make any as they are rarely realistic, mostly aimless and always vowed to be broken, thus they are quite dangerous for our mental equilibrium (read this article). Instead, I'd rather set goals that are down-to-earth, manageable, easy to achieve and which I can carry out with firmness of mind and purpose. In short, non-applicable and directionless decisions without fundament are not my cup of tea as they generally trigger self-scolding as well as feelings of shame, failure and inadequacy if our plans sadly fail to materialize.

However, I am far from being perfect and I'm absolutely not trying to say that certain changes would not have a favorable effect on me. All the contrary. Yet, I refuse to build castles in the air as unmet grand expectations and illusional/delusional aspirations often lead to deception and depression. Certain things cannot be turned around within weeks or months and sometimes it necessitates us a few years to acquire what we desire, therefore we all need to remember that temporal length plays an infinite role in our quest for reaching our targets and that patience, determination and perseverance are the only keys to success. 

Of course, it is never too late to start transforming our lives, nevertheless we should all keep in mind that one can't obtain good and long-lasting results immediately. A period of transition is required, and small and gradual steps must be made as rash choices are bad, foster big mistakes and can be extremely destructive to anyone involved. Metamorphosing yourself and your existence involves deep thinking and a careful analysis of the situation before any action is initiated.

Besides why wait for the 1st of January to finally wake up and come to the conclusion that you have to modify the course of your trajectory? Embarking on another path can be done at any moment and specific dates or deadlines are secondary. What is important is that you get there, no matter how long it takes.

Learn from the past, set vivid, detailed goals for the future, and live in the only moment of time over which you have any control: now.
- Denis Waitley

To accomplish great things, we must not only act, but also dream; not only plan, but also believe.
- Anatole France

Anyway, since a while, I am determined to be happy, awesome and to find my place on this planet. This implies that I shouldn't give up my ambitions (being a skillful homecook/homebaker, a brilliant writer and a talented photographer whose creative endavors and talent are acknowledged) and have to stop bringing myself down. No matter how irrealizable and stupid my dreams may be, I have to hold on them and believe in my qualities.

Although my blog is a wonderful shop window to the world and draws many visitors on a daily basis, I realize that one cannot solely rely on this powerful medium in order to attain recognition. This is why, I'll have to advertize my work on a larger scale in the future - have a better presence on social media platforms and have recourse to sharing sites more regularly.

In addition, I have decided to care more about my physical and mental well-being. In the past, I thought that I could overwork my body and intellect endlessly. Unfortunately, this made me feel low-spirited and awfully tired - on many occasions, I nearly reached burnout status. The lesson I've learnt from that is: don't overestimated your strength as your health is sacred and you'll get nowhere if you are unfit, frazzled and on your knees. Battles can only be undertaken/fought when you are in possessions of all your faculties.

Hence, from now on, I will only write posts, shoot pictures and cook/bake for Rosa's Yummy Yums at my own rhythm or when inspiration hits me and I'm in the right mood to spend hours behind the computer, in the kitchen or freezing my ass on my improvised balcony studio. This means that I'll stop forcing my creativity and let my inner artist shine whenever it chooses to emerge from its hiding place.

Blogging is a lot of work and demands a truckload of devotion. Serious bloggers have to be blessed with solid nerves as this challenging and arduous hobby is comparable to a real job - minus the pay - and can be very cruel (await nothing from it as prestigious rewards and fame are rare; instead, be extremely thankful for your faithful followers' kind words, encouragements and valuable support as it is what keeps you going). This is the reason why I want this activity to be as stress-free as possible, otherwise it'll be destructive rather than of being ego-boosting, enrichening and gratifiying...

So, to start off the year on a positive note as well as in "rebellious", non-punitive, guilt-free and anti-resolution manner, the confection I am presenting today is not stereotypically diet-friendly and detox-oriented like most of the desserts and dishes you'll find in the pages of magazines or on the net in January. For me, this "trend" is extremely annoying and silly, because physical wellness and an equilibrtaed alimentation should be an important subject not only after the holidays, but at all times. I will tolerate no culpability here, nonetheless I want to inculcate the notion of responsable and mindful eating in my readers.

The more you eat, the less flavor; the less you eat, the more flavor.
- Chinese Proverb

Take care of your body. It’s the only place you have to live.
- Jim Rohn

During important celebrations one doesn't need to pork out and become a depraved consumerist in order to have fun at the table and fulfill his/her cravings for scrumptious dishes. Quantity and impudent extravaganza are not synonymous of delectation as you cannot savor your food rightfully if you behave like a licentious Roman at a banquet and you definitely can't get any pleasure out of gobbling victuals like an insatiable ogre. You just fill your stomach to the point of heartburn as well as contribute to expanding your waistline and worsening your case of bad conscience. 

My philosophy is to constantly feed in a harmonious way - no matter if you are planning on indulging a little - and to never forget that your body is your temple and it deserves to be treated respectfully. Better eat a reasonable amount of calorie rich chow on a daily basis than devour your month's count of carbohydrates and fats in one day, and end up stocking on weight since your metabolism is incapable of coping with your excesses.

Macarons are a delicacy to be enjoyed moderatly, however this refined pastry can be integrated in a wholesome nutrition plan. As long as you keep an eye on your intake and consider them an occasional treat and not a meal in themselves, then there's absolutely no problem. It's all about balance and self-control. In consequence, you have absolutely no excuse whatsoever not to bake my "Brown Sugar And Chocolate Macarons" and delight in them - in moderation, though!!!

Brown Sugar And Chocolate Macarons
Recipe adpated from "Recettes De Réveillon" by Sabine Paris (éditions Larousse).

Makes about 20 macarons.

Ingredients For The "Shells":
110g Powdered sugar
90g Almond powder
75g Egg whites, at room temperature
60g Superfine light brown sugar
Ingredients For the "Filling":
Chocolate spread (homemade - recipe 1 & 2 - or store-bought / I used Nocciolata organic hazelnut spread which is palm oil-free, made with brown sugar and not cloyingly sweet)

Method For The "Shells":
1. Preheat the oven to 155° C (311° F).
2. Cover a baking sheet with parchment paper or a Silpat.
3. Sift together the icing sugar and almond powder. Set aside.
4. Whisk the egg whites until stiff and gradually beat in the brown sugar.
5. Using a spatula, fold the almond mixture into the meringue and stir briskly to remove the air (the batter should be shiny and ribbon-like).
6. With the help of a pastry bag, pipe 1/2- to 1-inch macarons about an inch or more apart onto the prepared baking sheet.
7. Leave your macarons to dry for about 30 to 40 minutes (see remarks).
8. Then bake for approximately 12 minutes.
9. Remove the baking sheet from the oven and let the macarons rest for about 10 minutes before carefully peeling them off the baking paper/Silpat. Leave to cool completely on a wire rack.

Method For The "Filling":
10. Turn the macarons so their flat bottoms are face up. Pipe one half of them with about 1 teaspoon chocolate spread. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges.
11. Serve.

Remarks:
It is possible to make macarons using superfine white sugar instead of superfine brown sugar.
The macarons are ready to be baked when they are dry to the touch (the batter should not stick to your fingers) and are slightly "crusted".
If you do not want to use chocolate spread in order to garnish your macarons, then you can also use chocolate ganache or any other filling of your choice (check out the following links for ideas: 1 & 2).
Macarons are generally better the next day, so don't eat them straight away.
Keep (up to 5 days) in an airtight container in the fridge.

Serving suggestions:
Serve with some sparkling or dessert wine, or just simply with a cup of tea or coffee.

Macarons Au Sucre Brun Et Au Chocolat
Recette adaptée de "Recettes De Réveillon" par Sabine Paris (éditions Larousse).

Pour une vingtaine de macarons.

Ingrédients Pour Les "Coques":
110g de Sucre glace
90 de Poudre d'amande
75g de Blancs d'oeufs, à température ambiante
60g de Sucre roux/brun en poudre
Ingrédients Pour La "Garniture":
Chocolat à tartiner (j'ai utilisé du Nocciolata, mais il vous est aussi possible de fabriquer votre pâte à tartiner vous même - recettes ici et là)

Méthode Pour Les "Coques":
1. Préchauffer le four a 155° C.
2. Recouvrir une plaque à pâtisserie de papier sulfurisé ou d'un Silpat.
3. Tamiser ensemble le sucre glace et la poudre d'amande. Mettre de côté.
4. Monter les blancs d'oeufs en neige ferme en y incorporant peu à peu le sucre roux/brun en poudre.
5. Ajouter le mélange amande-sucre glace et remuer vivement pour chasser l'air (la pâte doit devenir brillante et lisse).
6. A l'aide d'une poche à douille, déposer sur la plaque des petits dômes de pâte réguliers et espacés.
7. Les laisser "croûter" pendant 30 à 40 minutes à l'air libre (voir remarques).
8. Puis les enfourner pour 12 minutes environ.
9. Sortir la plaque du four et laisser les coques reposer pendant 10 minutes avant de les décoller délicatement du papier/Silpat. Laisser complètement refroidir sur une grille.

Méthode Pour La "Garniture":
10.  Coller les coques de macarons deux à deux avec une noix (1 cc) de pâte à tartiner au chocolat.
11. Servir.

Remarques:
Il vous est aussi possible de confectionner des macarons avec du sucre blanc en poudre (qui remplacera le sucre roux/brun en poudre).
Les macarons sont prêts à être enfournés lorsque la pâte ne colle plus quand on pose un doigt dessus et qu'elle forme à la surface une petite "croûte".
Si vous ne voulez pas utiliser de la pâte à tartiner pour garnir vos macarons, vous pouvez tout à fait les remplir avec de la ganache au chocolat ou tout autre garniture de votre choix (voir recettes: 1 et 2)...
Les macarons sont meilleurs le lendemain.
Conservez-les (max. 5 jours) dans une boite hermétique au frigo.

Idées de présentation:
Servir avec du vin mousseux ou liquoureux, ou tout simplement avec du thé ou du café .

XMAS DESSERT: FESTIVE CHESTNUT, CARDAMOM & MATCHA MONT BLANCS - MONT BLANC DE FÊTE A LA CARDAMOME ET AU THÉ MATCHA

"From a commercial point of view, if Christmas did not exist it would be necessary to invent it."
- Katharine Whitehorn

I must say that even if it saddens me not to be surrounded by my kin-folk and to have no contact with the very few relatives left (including my parents and sister - very small family and a lot of psycho-drama and toxic behavior which I prefer to steer clear of if I want to be the master of my life, stay sane and be healthy in body and mind), I have to admit that sometimes there are advantages to leading a lonely existence and not being vampirized by others anymore.

You see, with the level of stress rising in society due to the Christmas preparations and the ominous launch of the end of year festivities (or shall we say madness/frenzy - LOL), I am thankful and happy that I'll be going through that odd period in a pressure-free mode. It is really nice to have no worries and be totally detached from all the fuss as well as the hype that surrounds us constantly. In that manner, it is possible to fully appreciate the magic of Xmas and winter.

I haven't been brought up in a religious environment (I belong to no church nor movement) and my boyfriend P. is also furiously against organized belief systems, so since we believe in other values (the power of the Universe & Nature), we will not be celebrating the 25th of December in a Christian way. In place of that we'll feast and party on the occasion of the winter solstice and of my birthday (I was born on the 25th of December).

"The Christmas season has come to mean the period when the public plays Santa Claus to the merchants."
- John Andrew Holmes

As we are not people who like overdoing things, it'll only be the three of us (P., Maruschka, our black kitty, and me) having a casual, yet lovely meal in a relaxed mood and listening to good music, far from the mass hysteria and feverish materialistic peocupations generated by the multiple obligations and oppressive social expectations that go hand in hand with our modern version of this fete (read this article I wrote in order to know what I think about Christmas).

Panicking or nervous breakdowns are not on the program! I have only very few gifts to make or cards to write, have nobody coming home for dinner and don't need to put on a fake smile on my face because I am not forced to attend any freakishly, artificially and kitschily gay/joyful family reunions where everbody is trying to be polite with one another when, in fact, they are just holding back any hard feelings for the sake of this "sacred" day are simply not my cup of tea (I am too honest for that kind of game - either there is a connection or there is none).

"I sometimes think we expect too much of Christmas Day. We try to crowd into it the long arrears of kindliness and humanity of the whole year. As for me, I like to take my Christmas a little at a time, all through the year. And thus I drift along into the holidays--let them overtake me unexpectedly--waking up some fine morning and suddenly saying to myself: 'Why this is Christmas Day!"
- Ray Stannard Baker, pseud. David Grayson (1870-1946), American author, journalist.

Anyhow, no matter how humbly we will be spend this very short weekend (no long weekend for us - in Geneva the 24th and 26th of December are normal working days), I can assure you that we will nonetheless try to make the most of it; we have the intention of organizing a little banquet for two and spending a cosy time together. I plan on making my famous bozy and nutty "Foie Gras Terrine" that we will savor on the 23rd with some homemade bread or crackers, quince jelly and dessert wine (surely a Vin Santo), then on the 24th, as I love to honor my British roots, I'll prepare a 100% English classic Christmas dinner made from scratch and composed of roasted turkey, sage stuffing, buttery mashed potatoes, Brussel sprouts with chestnuts and shallots as well as gravy.

Even if we like to have a traditional fare, the dishes never succeed each other at our table and no sugary treat ends the repast. We don't go crazy. Generally, a small apéro opens the supper, but we seldom ingest more than the bird and its accompaniments. After having stuffed ourselves with such nourishing foods, we rarely have any space left for anything else. How do you guys do to not explode when you stuff yourselves for hours?

But, don't get alarmed, that doesn't mean that we don't enjoy desserts. It is just that we don't serve them after the pièce de résistance. We prefer to indulge in that kind of delicacy when our stomachs are not overexpanded and our taste buds have not been numbed by an excess of flavors. In our house, last courses are enjoyed at tea time or later in the evening...

Well, this Friday, I have decided to present one of those sweet confections instead of blogging about the usual Yuletide cookies or candy. Don't get me wrong, I am the biggest sucker for those goodies, but in December, magazines and blogs already offer enough recipes for biscuits, bonbons and bars. It is the reason why I thought that it would be great to share something a bit different than what you usually see everywhere when Noël is around the corner.

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I wanted to create a special dessert with the Matcha Pâtissier that the Palais Des Thés graciously offered me back in September and sublimate it, so after a certain amount of brainstorming I came up with a wonderful idea: I'd bake "Mont Blancs" (also known as "Monte Bianco in Italy) or rather a modernized version of a that luxurious and festive classic worthy of gracing the Italian table of Cesare and Lucrezia Borgia during the 15th and 16th century, and that of France's noblest families during Louis XIV's reign.

In order to update the original recipe and spike it up a little, I added cardamom to the meringue batter, gave the vermicelli additional oomph by incorporating Kirschwasser to the chestnut puree and upgraded the Chantilly by blending some matcha to the cream. Now, that sounds a lot more exciting, don't you think?! 

As you can imagine, my luscious holiday "Chestnut, Cardamom & Matcha Mont Blancs" didn't last long and were gobbled at the speed of light. The pavlovas were light, crispy and their centre was delightfully soft and chewy, the chestnut puree was silky and the whipped cream divinely fluffy. Taste-wise, the aromas are not overwhelming, instead they are complementary, refined and work well together, each being distinguishable. A fantastic blend of dissimilar textures and of matching savors.To-die-for!!!

~ Chestnut, Cardamom & Matcha Mont Blancs ~
Recipe for the "Meringues" adapted from "Bon Appétit" magazine. Conception of this dessert as well as the "Chestnut Puree" and "Matcha Cream" recipes by Rosa Mayland, December 2011.

Makes 6 big "Mont Blancs":

Ingredients for the "Meringues":
4 Large egg whites
1/4 Tsp Cream of tartar
1 Cup (210g) Castor sugar
2 Tsps Cornstarch
1/2 Tsp Apple vinegar
1/2 Tsp Pure vanilla extract
1/4 Tsp Ground cardamom

Ingredients For The "Chestnut Puree":

400g Sweetened chestnut puree (no jam/spread)

3-4 Tbs Kirschwasser
Ingredients for the "Matcha Whipped Cream":
1 Cup (250ml) Double/heavy cream (35%)

2 Tbs Icing/conditioner's sugar
1 Tsp Palais Des Thés "Matcha Pâtissier" (powdered green tea)

 Method For The "Meringues":
1. Preheat the oven to 350° F (180° C).

2. Line a large baking tray with baking paper.
3. Using your stand mixer (or electric mixer + a big bowl), whisk the egg whites for 1 minute. 4. Add the cream of tartar and continue beating until soft peaks appear.
5. Then, gradually incorporate the sugar, while continuously whisking until the whites are thick, really firm and resemble marshmallow creme, about 5 minutes.
6. Beat in the cornstarch, vinegar, vanilla, and cardamom.
7. Drop the heaps of meringue batter onto the prepared sheet (create 6 mounds, spaced 3 inches/8cm apart).
8. Using the back of a tablespoon, make a depression in the center of each meringue.
9. Transfer to the oven and immediately reduce temperature to 250° F (120° C).
10. Bake until the meringues are dry outside (but centers remain soft), have a pale straw color and lift easily from the parchment, about 80 - 110 minutes.
11. Cool completely on a rack.
Method For The "Chestnut Puree":

1. Mix the puree together with the kirsch. Set aside.

Method For The "Matcha Whipped Cream":

1. Make sure your stand mixer bowl, beaters and cream are very cold.

2. Add the matcha to the cream and beat until soft peaks form.

3. Then, add the sugar and continue whisking until firm peaks appear.

Method For Assembling The "Mont-Blancs":

1. Arrange the meringues on a serving platter and press the chestnut puree (with a potato press or chestnut puree press) in bird's nest shape around edge and center of the meringue shells.

2. Pipe the whipped cream on top of the puree, piling it high.

3. Sprinkle with edible silver pearls, then serve immediately.

Comments:

If your chestnut puree already contains some kirsch, then you might want to add less extra kirsch to it.
The meringues can be made a day ahead and kept in an airtight container for about 12-24 hours,  at room temperature.

The puree can also be made a few days ahead and stored in an airtight container in the fridge.

The whipped cream and assembling can only be made at the last minute.

Serving suggestions:

Serve for dessert or for afternoon tea with some dessert wine, liqueur or a pot of jasmine tea.

~~~~~~~~~~~~~~~~~~~~~~

~ Mont-Blanc A La Cardamome Et Au Thé Matcha ~
Recette pour le "Meringues" adapté du magazine "Bon Appétit" (US). La conception générale du dessert ainsi que les recettes pour la "Purée De Châtaignes" et la "Chantilly Au Matcha" par Rosa Mayland, Décembre 2011.
 

Pour 6 gros "Mont Blancs".

Ingrédients Pour Les "Meringues":
4 Blancs d'œufs (oeufs de ~63g)
1 CC de Crème de tartre
210g de Sucre cristallisé
2 CC de Fécule de maïs (maizena)
1/2 CC de Vinaigre de pomme
1/2 CC d'Extrait de vanille pure
1/4 de CC de Cardamome en poudre
Ingrédients Pour La "Purée De Châtaignes":
400g de Purée de marrons sucrée/vermicelles (pas de confiture)
3-4 CS de Kirsch
Ingrédients Pour La "Chantilly Au Matcha": 
250ml de Crème double (35%)
2 CS de Sucre glace
1 CC de "Matcha Pâtissier" du Palais Des Thés

Méthode Pour Les "Meringues":
1. Préchauffer le four à 350 ° F (180 ° C).
2. Recouvrir une grande plaque à pâtisserie de papier sulfurisé.
3. A l'aide de votre batteur (ou au batteur manuel + un grand bol), fouetter les blancs d'oeufs pendant 1 minute.
4. Ajouter la crème de tartre et continuer de battre jusqu'à formation de pics mous.
5. Puis, incorporer progressivement le sucre, tout en continuant de fouetter pendant encore 5 minutes, jusqu'à ce que les blancs soient épais, très fermes et ressemblent à de la crème de guimauve.
6. Incorporer la fécule de maïs, le vinaigre, la vanille et de cardamome tout en fouettant.
7. Faire des tas avec l'appareil à meringue (créer 6 monticules, à 8cm d'intervalle).
8. Avec le dos d'une cuillère à soupe, faire une dépression au centre de chaque meringue.
9. Enfourner et réduire immédiatement la température à 120 ° C.
10. Cuire jusqu'à ce que les meringues soient sèches à l'extérieur (les centres doivent être mous), aient une couleur jaune paille et se décollent facilement du papier sulfurisé, environ 80-110 minutes.
11. Laisser refroidir complètement sur une grille.
Méthode Pour La "Purée De Châtaignes»:
1. Mélanger la purée avec le kirsch. Mettre de côté.

Méthode Pour La "Chantilly Au Matcha":
1. Assurez-vous que votre bol mélangeur, vos batteurs et votre crème soient très froids.
2. Ajouter le matcha à la crème et battre jusqu'à formation de pics mous.
3. Puis, ajouter le sucre et continuer de fouetter jusqu'à la formation de pics fermes.
Méthode Pour "L'Assemblage Des Mont-Blancs":
1. Disposer les meringues sur une assiette de présentation et garnir le dessus de chaque meringue avec 1/6 de crème de marrons (utiliser un presse pommes de terre ou un appareil spécialisé).
2. Décorer avec la chantilly.
3. Parsemer de perles argentées, puis servir immédiatement.
 
Remarques:
Si voutre purée de marrons contient déjà du kirsch, alors faites attention de ne pas en rajouter trop. 
Les meringues peuvent être faites la veille et conservée pendant pas plus de 24 heures dans une boîte hermétique, à température ambiante.
La purée peut également être faite quelques jours à l'avance et conservées dans un récipient hermétique au réfrigérateur.
La crème fouettée et la chantilly doivent être faites à la dernière minute.
 
Idées De Présentation:
Servir à l'heure du dessert ou du thé avec un vin liquoureux, une liqueur ou du thé au jasmin.

CANNELÉS BORDELAIS - LAROUSSE CUISINE BOOK REVIEW

Book Review - Critique De Livre

I don't know if it's the same for you, but sometimes there are specialities I dream of making, yet for no apparent reason I never get to test them as fast as I wish. For example I have been dreaming of tasting and baking "Cannelés Bordelais" since the day I started blogging in 2005. I have been drooling over that French cake for long and every time I saw a post on that subject I promised myself to make them, but somehow never got to it (until lately). Finding the correct mold already took me a couple of years (Switzerland isn't a great place for amateur bakers) and then I needed a few months to finally get cracking. Well, I am known for being a big procrasitinator. I guess that is my problem... /// Je ne sais pas si vous êtes comme moi, mais beaucoup de fois je vois une spécialité que je désire tester et il me faut un certain temps avant de mettre la main à la pâte. Par example, ça fait un bon bout de temps (depuis que j'ai commencé à bloguer en 2005) que je salive à l'idée de faire des "Cannelés Bordelais" et que je me promets d'en préparer chaque fois que j'en vois sur vos blogs. Pourtant jusqu'à aujourd'hui je n'ai pas réussi à en confectionner. Il m'a déjà fallu plusieurs année pour dénicher le moule (en Suisse on est pas gâté lorsqu'il est question de matériel de cuisine), puis encore quelques mois avant de finalement me décider sauter le pas. Je suis une vraie procrastinatrice et je pense que c'est ça mon problème...

So, when the Editions Larousse kindly sent me their latest book "Petits Cannelés.... A Dévorer" I had no more excuse not to drag my sorry ass into the kitchen and whip up some cute cannelés. /// Alors quand Les Editions Larousse m'ont gentiment fait parvenir le livre"Petits Cannelés.... A Dévorer" (une de leurs récentes parutions), je n'avais plus d'excuse pour ne pas bouger mon popotin et m'activer à la création de cannelés.

Catherine Nicolas' dainty book contains gorgeous pictures and gives you the opportunity to prepare many different variations of that heavenly snack. Her 30 recipes for sweet, savory, classic and non-traditional cannelés (original recipe, kourabiedes-, cheesecake-, tapioca pudding-, pomme d'amour-, carrot cake-, chorizo polenta-, speck muffin-style cannelés, etc...) are very imaginative and pleasant. Whether you are a die-hard worshipper of the historic version or you are a more adventurous baker I'm pretty sure that you'll have fun creating those lovely petits fours which will meet a great success at your table when served for teatime, brunch or as an apperitive. /// Le mignon petit livre de Catherine Nicolas est merveilleusement illustré et nous donne la possibilité de réaliser multiples variations autour de ce délicieux gâteau. Les 30 recettes sucrées, salées, classiques et non-traditionnnelles qu'elle nous présente sont très imaginatives et séduisantes (cannelés d'amour, cannelés aux pruneaux, cannelés en pâte de fruits, cannelés en robe de chocolat, cannelés à la crème d'avocat, cannelés moelleux aux lardons, cannelés de chèvre aux courgettes). Que vous soyez un(e) grand(e) amateur(amatrice) du cannelé original ou que vous adorez la nouveauté je suis sûre que vous prendrez beaucoup de plaisir à créer ces petits fours qui seront les stars incontournables de tous vos cafés gourmands, brunches, goûters ou appéritifs.

For my part I decided to try her "Cannelés Bordelais" in order to put an end to my years of craving for that humble treat. Although this experiment proved me once again that my reasons for loathing those damn silicone pans (they stink, stick and my cakes always get squashed when I try to unmold them - the old-fashioned metal molds/pans work perfectly and never let me down) are grounded, I was nonetheless really happy with the end result. Even if my cannelés were quite fugly, they nonentheless tasted divine and had the most orgasmic of textures. /// Pour ma part, j'ai décidé d'essayer la recette pour les "Cannelés Bordelais" classiques afin de mettre fin à ces années passées à saliver devant les images de cette humble gourmandise. Bien que cette aventure m'ait encore une fois prouvé que ma haine contre les moules en silicone est fondée (ils puent, collent et mes gâteaux sont toujours écrasés lorsque je les éjecte du moule - les bons vieux moules métalliques ne me laissent jamais tomber), j'étais tout de même contente du résultat final. Mes cannelés étaient assez moches, mais cela ne les a pas empêché d'être divins et d'avoir une textures des plus orgasmiques.

~~~~~~~~~~~~~~~~~~~~~~

According to the legend, this treat dates back to the 17th century and was invented by nuns of the convent of The Annonciades (today, nuns of the convent of Mercy) in Bordeaux. Back then cannelés were called "canelas" or "canelons", were long thin cakes wound around a stick ("canne" in french, hence the name) and fried in lard. Apparently they are very closely linked to the making of red wine. This beverage was filtered through whipped egg whites and as the personnel of the castle did not know what to do with the leftover egg yolks, they donated them the cloister.

This marvelous pastry has gone through ups and downs since the day it was invented. Its origin is still unclear and the word's ethymology is very enigmatic. The name "Can(n)elé" (pronounced "kah-nuh-leh" and meaning "fluted") is very recent. In 1970 it does not appear in the “Guide Gourmand de la France” by Gault and Millau and it is only when, in 1985, the brotherhood of the Canelé of Bordeaux sees the day of light that the name becomes a collective brand. Ten years later, this goodie is once again very popular and many manufactures are built (about 1400) in Aquitaine and Gironde. Today this wonder of the French culinary patrimony is so fashionable and beloved that it can be found in numerous bakeries in France and around the world (it can even be bought at Bordeaux's McDonalds -*ugh*).

When it comes to cannelés there are a lot of secrets surrounding them, but one thing is for sure, there is absolutely no mystery to why those unique confections meet such a success. It is absolutely impossible to doubt their deliciousness. They are just irrefutably fantastic and irresistible.

Made with a revamped crêpe batter, "Cannelés Bordelais" are a bit like a cross between a pancake, waffle, pudding, popovers and clafoutis. Their moist, spongy and custardy insides, crisp, crusty, chewy and caramelized outsides as well as amazing flavor redolent of vanilla and rum will enchant your tastebuds and conquer your heart. This delicacy is so exquisite that you'll be incapable of forgetting it and will bake them on a regular basis.

Oh, why did it take me so long to discover those wonderful babies? When I think that I have wasted so many years dawdling, it makes me rip my hair out in utter desperation. So, please do me a favor, don't be stupid like me and postpone the sampling of "Cannelés Bordelais" (or anything else for that effect). Run into your kitchen and make the immediately!

~ Cannelés Bordelais ~
Recipe adapted from "Petits Cannelés.... A Dévorer" by Catherine Nicolas.

Makes 12 mini cannelés or 7 medium cannelés.

Ingredients:
1 Pod vanilla or 1 1/2 Tsp Pure vanilla paste
200ml Full-fat milk
20g Unsalted butter, at room temperature
1 Big egg
90g Granulated sugar
1 Tbs Dark rum
45g All-purpose flour
1 Pinch Fine sea salt

Method:
1 . Put the milk in a small pan. Add the split and scraped vanilla pod (or the vanilla paste). Bring to the boil, remove from the heat and let rest for 10 minutes.
2 . In a medium bowl, cream the butter together with the sugar.
3 . Add the egg and mix well (use a whisk).
4. Incorporate the rum, then the flour and salt. Whisk well (there should be no lumps left).
5. Slowly pour the warm milk into the mixture while mixing gently.
6. Put the batter in the fridge (in a closed recipient) for 12 hours minumum.

7. The next day, preheat the oven to 210° C (410 ° C).

8. Pour the batter into the cannelé compartments about 3/4 of the way.
9. Bake for about 1 hour (or 45 minutes if you are using the mini molds).
10 . Once you've removed the cannelés from the oven, proceed to unmoold. Let cool on a wire rack.

Remarks:
I recommend you to use a traditional metal cannelé pan (no silicone).
If you don't have a cannelé pan then you can use a popover pan.
Cannelés are ready when they are crusty and looking caramelized as well as dark on the outside.
Eat rapidly. They are best when eaten fresh and still a little warm.

Serving suggestions:
Serve for dessert with some whipped cream and a fruit salad or alone for breakfast or teatime.

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~ Cannelés Bordelais ~
Recette adaptée de "Petits Cannelés.... A Dévorer" par Catherine Nicolas.

Pour 12 mini cannelés ou 7 cannelés moyen.

Ingrédients:
1 Gousse de vanille ou 1 1/2 CC de Pâte de vanille pure
200ml de Lait entier
20g de Beurre non-salé, ramolli
1 Gros oeuf
90g de Sucre cristallisé
1 CS de Rhum brun
45g de Farine blanche
1 Pincée de Sel de mer fin

Méthode:
1 . Mettre le lait dans une casserole. Y ajouter la gousse de vanille (fendue en deux et raclé - ou la pâte de vanille pure) et ses graines. Porter à ébullition, puis éteindre le feu et laissez infuser 10 minutes à couvert.
2 . Dans un bol moyen, mélanger ensemble le sucre et le beurre mou. Les battre en pommade.
3 . Ajouter l'oeuf et bien mélanger à l'aide d'un fouet.
4. Incorporer le rhum, puis la farine et le sel. Bien mélanger (il ne faut plus qu'il y ait de grumeaux).
5. Verser le lait petit à petit tout en remuant doucement avec le fouet.
6. Mettre la préparation au frigo (dans un récipient fermé) pendant au moins 12 heures.

7. Le lendemain, préchauffer le four à 210° C (410 ° C).
8. Remplir les moules à mini cannelés aux trois quarts.
9. Enfournez et faites cuire pendant 1 heure (45 minutes pour les petits) environ.
10 . Démouler les cannelés au sortir du four et faire refroidir sur un grille. Servir tiède ou à température ambiante.

Remarques:
Je vous conseille de cuire ces cannelés dans des moules métalliques.
Les cannelés sont prêts quand leur croûte est bien caramélisée et sombre.
Cette spécialité est meilleure fraîche et juste sortie du four (mais refroidie un peu).

Idées de présentation:
Servir au dessert avec de la crème chantilly et une salade de fruits, ou pour le petit déjeûner ou à l'heure du thé (sans accompagnement).