frenchfood

Blueberry and Hazelnut Crostata 

Crostata evokes many memories of a summer semester I spent in Bologna, Italy when I was backpacking in Europe as a university student. I spent most of my hard-earned money on eating and sightseeing and I fondly remember all the bakeries serving many variations of this infamous Italian Tart. Plums, berries, apples, grapes all made their way into these traditional crostatas bursting with homemade jams, flaky and buttery crusts liberally dusted with icing sugar.

untitled

I used to walk through the streets sightseeing and eating my crostata with icing sugar dusting my face, a happy memory! I had a sweet tooth and couldn’t resist trying all the delicacies in the dozens of pastry shops that lined the streets.

When E.D.SMITH contacted me to collaborate on their fall campaign to celebrate their 135th birthday, I was delighted as it brought back memories of baking as a child with my mum. We used to love using their pie fillings and their jams were a staple in our house.

E.D.SMITH is an iconic Canadian food brand with roots dating back to 1882 and is currently the #1 pie filling in Canada and the largest Canadian manufacturer of jams and fruit spreads.

For their fall campaign, E.D.SMITH is inspiring the newest generation of Canadian home cooks to look past traditional jam on toast and plain pies to get creative with E.D.SMITH’s products.

My mission is to inspire you to explore the versatility of their products and show you how E.D.SMITH’s pie fillings and Triple Fruits spreads can fit within your lifestyle and today’s food trends.

I love a good challenge and what better way than to recreate one of my favourite desserts, a fruit filled crostata! A traditional crostata is an open-faced fruit tart, often with a decorative lattice top and made with a homemade jam.

1

I particularly enjoy E.D.SMITH’s Blueberry Pie Filling and thought it would be a great swap out for a traditional blueberry jam. As we head into the fall season, I made this crostata with the addition of ground hazelnuts as it gives the crust a gently nutty bite and it complements the Blueberry Pie Filling nicely. If hazelnuts are not to your liking, they can easily be replaced with ground almonds.

2.png

Processed with VSCO with hb1 preset

The addition of nuts in the pastry dough, coupled with the yolks creates a well rounded, rich crust that pairs nicely with the pie filling making you want to savour each bite.

3

This Blueberry and Hazelnut Crostata is sure to become your favourite too. It’s a delicious twist on a traditional, familiar dessert with a delicate lattice topping. I hope you enjoy making it as much as I do.

4

5

6

Blueberry and Hazelnut Crostata Recipe

Pastry Crust Ingredients:

2 cups all purpose flour

1/4 cup ground hazelnuts (or almonds)

3 Tbsp. sugar

1/4 tsp kosher salt

1/4 tsp citrus zest (lemon, orange or grapefruit)

1/4 tsp ground vanilla bean (or extract)

Pinch of ground cinnamon

3/4 cup cold unsalted butter, chopped

1 large egg + 1 yolk

3/4 can of E.D.SMITH Blueberry Pie Filling

Egg wash (1 egg + 2 tsp water)

9″ Fluted round tart pan with a removal bottom

Directions:

  1. In a stand up mixer bowl with the paddle attachment, add the flour, ground hazelnuts, sugar, salt, zest, vanilla and cinnamon. Mix on low until combined.
  2. Add the chopped butter and egg yolk, and mix until combined. Do not overmix as you still want to see bits of butter throughout.
  3. On a clean surface roll out 2 sheets of cling wrap and place the dough in the centre and gently form a disk. Flatten, cover in cling wrap and refrigerate for at least 15 minutes.
  4. Preheat the oven to 350F
  5. Roll out the pastry dough on a floured surface to approximately 14-16″ in diameter and l/2” thickness. Gently transfer it to the tart pan and press into the pan, bringing the dough up to the sides.
  6. With a sharp knife, cut off the excess dough and reserve to make a lattice top.
  7. Add the E.D.SMITH Blueberry Pie Filling into the base.
  8. Roll out the excess dough and using a fluted pastry wheel cut strips to place over top the filled pastry.
  9. In a crisscross pattern overlap the strips and crimp the edges.
  10. *Alternate method; on a flour dusted parchment sheet you can create your lattice top pattern and chill it for 15 minutes. Gently flip it over-top the tart, sealing the edges and discarding any excess dough.
  11. Brush with the egg wash and bake at 350°F for 40-45 minutes or until golden.
  12. Remove and place on a baking rack to completely cool.
  13. Remove the tart ring and dust generously with icing sugar and cut into slices. Enjoy!

*The Crostata will keep for 4-5 days in an airtight container, refrigerated.

Advertisements

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

Processed with VSCO with hb2 preset

(This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this Dark Chocolate Tart).

Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

Processed with VSCO with hb1 preset

Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

Processed with VSCO with hb1 preset

As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page.

The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

 

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

Processed with VSCO with hb2 preset

*  This recipe makes enough for a standard 8 to 9 inch round tart pan.

It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

Ingredients:

Tart Shell:

1 cup cold unsalted butter, cut into cubes

1 1/3 cups all purpose flour

1/2 cup cocoa powder
1/2 cup sugar
1/4 tsp fleur de sel or kosher salt
1/2 tsp vanilla extract
Pinch of baking powder
Pinch of ground cinnamon
Pinch of ground espresso

Chocolate Ganache (Recipe below)

1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

Instructions:

  1. Whisk all the ingredients in a large bowl and set aside.
  2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
  3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
  4. Shape the dough into a disk and flatten
  5. Wrap with plastic wrap and chill until ready to use.

Chocolate Ganache:

1 cup cold whipping cream
2 cups dark chocolate, chopped

  1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
  2. Carefully remove and add the chopped chocolate.
  3. Let it sit for 1 minute.
  4. Whisk gently until incorporated and set aside.

Bake the Tart:

Preheat oven to 375°F

Butter an 8″ or 9″ spring form pan or tart ring and set aside.

  1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
  2. Use a fork and gently indent the dough all over to create tiny little holes.
  3. Bake for 25 – 30 minutes until cooked through.
  4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
  5. Let the tart shell cool completely.

Assembly:

  1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
  2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
  3. Return to the refrigerator until completely set.
  4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

Enjoy!

If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

 

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Processed with VSCO with 4 preset

(This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

Brioche French Toast Recipe 


Brioche French Toast Recipe

Ingredients:

1 large egg, whisked

1/3 cup heavy cream

1/4 cup sugar

1/2 tsp ground cinnamon

Pinch of sea salt

3-4 sliced brioche (or reg bread)

Directions:

  1. In a shallow bowl, whisk all the ingredients
  2. let bread soak up mixture and place in a hot, buttered pan.
  3. Cook until crunchy + golden.
  4. Serve with maple syrup, whipped cream and fresh berries

Enjoy!!🍓


Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Apple & Castello® Blue Cheese Fritters

image

Friends! My recipe for these delicious Apple and Castello Blue Cheese Fritters is apart of the Melt Recipe Blogger Challenge!  Please help me WIN by clicking the link below and please share this link with your friends and family! Thank You!!!

http://meltrecipechallenge.com/vote.php?rcp=1

http://meltrecipechallenge.com/recipe.php?rcp=1#.VcNYU8tZTqA

image

Apple & Castello® Blue Cheese Fritters

1/3 cup 75 mL all-purpose flour
1 tsp 5 mL baking powder
1 large russet potato, peeled and shredded
1 granny smith apple, shredded
1 shallot, finely diced
1 green onion, thinly sliced
2 tbsp 15 mL fresh parsley, chopped
2 tbsp 15 mL fresh dill, chopped
2 egg whites, lightly whipped
1/3 cup 75 g Castello® Blue Cheese, crumbled
1 tsp 5 mL sea salt, or to taste
1 tsp 5 mL fresh cracked black pepper, or to taste
Vegetable oil for frying

Recipe:

In a large bowl combine all the ingredients and gently fold in the Castello® Blue Cheese.

Add 2 inches of vegetable oil to a large skillet. Heat until just smoking, and then reduce to medium low.

Using a tablespoon, scoop the mixture into the hot oil and slightly flatten with the back of a spoon.  Cook until golden and flip the fritters to cook the other side. Work in small batches and do not overcrowd the pan.

Drain on paper towels to soak up excess oil.

Pairs well with a cool dip of Greek yogurt and fresh dill.

Makes approximately 20 fritters.

Please Vote! 🙂

image

Tips for Hosting a Successful Dinner Party

I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.

image

I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

1. Spend Time To Save Time:
Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

2. Make Your Guests Feel Special:
It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

3. Clean As You Go:
While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

4. Share The Work:
Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

5. Grand Finale:
End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

Rhubarb Lemonade:
image
image

Marinated Garlic and Rosemary Lamb:
image

Roasted Potatoes:
image

Papaya Chicken with Roasted Cashews:
image

Roasted Vegetables:
image

Mexican Corn:
image

Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:
image

Fresh Feta Salad:
image

Mint and Cilantro Gremolata:
image

*This post was sponsored by Cascade. All opinions are my own.

Financiers (Almond Tea Cakes with Fig Jam)

image

Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam.  Many of you may know them by their familiar jam jars with the checkered lids.  The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter.  It’s such a treat!  Just one bite transports me back to France.
image

image

image
image

For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.
image

The recipe for Financiers is straightforward and requires little fuss or expertise.  As these are petit fours, you can be creative with your choice of moulds or filings.  I have used rectangular financier mounds,  savarin ring mounds as well as mini cupcake liners.  You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.

image

Recipe: Financiers (Almond Tea Cakes with Fig Jam)

Makes approx 12-15 mini cakes

Ingredients:

3/4 cup unsalted butter

1 cup granulated sugar

1 cup ground almonds

3/4 cup egg whites (from 6 large eggs)

2/3 cup all purpose flour

1/2 vanilla bean scraped or 1 tsp pure vanilla extract

2 drops of almond extract

1 cup Bonne Maman Fig Jam

Mini baking moulds

Method:

Brown Butter:

In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.

Preparing the Financier Batter:

  1.  In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
  2.  Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
  3.  Transfer the batter to a bowl and tightly seal with cling wrap.
  4.  Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.

Baking:

  1.  Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
  2.  Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
  3.  Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
  4. Fill the bottom of each cavity with an equal portion of the Financier batter.
  5. Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
  6. Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
  7. On a large sheet of parchment invert the molds and transfer them to a cooling rack.

Serve with your favorite cup of tea and enjoy!
image
image
image
image
image

*Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.

Gougères with Gruyère Cheese

image

image

image

Gougères Recipe

Choux:

125 ml milk
125 ml water
100g room temp butter, diced
5g salt
15g sugar
150g flour
4 eggs
2 tsp fresh thyme or very finely minced fresh rosemary

1 tsp fresh ground black pepper

1/2 tsp red chili powder (you may omit)

Good sea salt (to sprinkle on top)

1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

Preheat oven 425°F and line 2 sheets with parchment or silpats

1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

2. Sift flour into a separate bowl

3. Crack eggs into a small bowl

4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
6. Add in black and red pepper, thyme or rosemary and cheese.

7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
Makes approx 30 Gougéres.

*can be filled or served warm as is.  They also freeze well.

image

Ferrero Rocher Chocolate Bûche de Noël

Are you looking for the perfect holiday dessert?  Look no more!  I created this exquisite Chocolate Bûche de Noël just in time for the Holiday season!
image
image

image

A very simple and elegant cake to put together and you can make some of the components ahead of time.  From start to finish, if you have all the ingredients on hand; it shouldn’t take more than a few hours to prepare and decorate.
image

A few notes about this cake: I make many cakes for the holiday season and there is no limit to the variations possible.  I like to add rum and/or a shot of espresso to my simple syrup as it goes very nicely with chocolate.  If you don’t like alcohol, leave it out as I have in the recipe below. Also, try to use the best cocoa and chocolate couveture possible as the flavours are very pronounced in this type of cake.
image

I hope you enjoy the recipe and please leave a note in the comments if you try it as I would love to hear from you.
image

Wishing you a safe and happy Holiday Season, Enjoy!

Asima 🙂

Ferrero Rocher Chocolate Bûche de Noël 

Serves 8

Bakers half sheet (13 x 18) lined with parchment paper or silpat

Preheat oven to 400F

Ingredients:

Chocolate Sponge Cake:

3 large eggs at room temperature

1/2 cup sugar

1 tsp vanilla extract

80 grams of all purpose flour

1/2 tsp baking powder

pinch of salt

30 grams of cocoa

Method:

In a small bowl sift the flour, cocoa powder, salt, baking powder and set aside.

In a stand mixer or large bowl, whisk the eggs and sugar on high speed for 8 minutes until tripled in volume and you have a thick ribbon-like texture.  Whisk in the vanilla and then slowly incorporate the flour mixture by folding it into the batter with a spatula with quick movments and becareful not to deflate the batter.

Spread the batter evenly on the lined baking sheet and bake on 400F  for approx 6 minutes.  Allow it to cool while you prepare the buttercream.

Flip the sponge over onto a clean parchment sheet, set aside until you’re ready to assemble.

Chocolate Buttercream Filling:

120 grams or 3/4 cup chocolate couveture melted

115 grams of softened butter

125 grams icing sugar

1/2 tsp vanilla extract

Method:

In a stand mixer or a large bowl, whisk the softened butter and icing sugar for a few minutes until no lumps remain.  Add the vanilla and cooled melted chocolate and whisk until combined. Set aside until you’re ready to assemble the cake.

Simple Syrup:

1/2 cup sugar

1/2 cup boiling water

coffee extract or one shot espresso

Method:

In a small pot bring the water and sugar to a boil.  Take it off the heat and allow it to cool slightly.  Add the espresso or coffee extract and set aside.

Chocolate Ganache/Glaze:

1.5 cups of dark chocolate couvture melted

3/4 cup heavy cream (35%)

8 Ferrero Rocher Chocolates or more (to decorate the top)

Method:

In a large heatproof glass bowl boil the heavy cream (microwave on high for 2 minutes) or bring to a gentle boil in a small pot.  Add the chopped chocolate and let it stand for 1 minute.  Whisk until the chocolate has completely melted and the mixture is smooth and silky.

Assembly:

Working with the sponge cake first leaving it on the parchment. With a pastry brush, gentlely brush the syrup all over the cake until it is absorbed.  Spread the prepared buttercream evenly across the entire sponge.

Starting lenthwise with wet hands, start rolling the cake towards the opposite end keeping it fairly tight, but not so tight that the filling comes out.  Roll it over and ensure that the end seam is underneath.

If you have any syrup left, you can brush the remaining on the top of the cake.

You have two options here.  You can either simply glaze or ganache style frosting and decorate the cake into a log.  Glaze the cake while the chocolate is warm by pouring the warm ganache over the cake using a cake rack with a ladle and allowing it to cool and then frosted it again with an offset spatula as the ganache firms up.

Just before the ganache hardens, adorn the top with whole pieces of Ferrero Rocher Chocolates so that each cake slice will have a piece on top. You can further design the cake however you like with crushed Ferrero Rocher Chocolates on the top or around the bottom.  Dust the set cake with icing sugar (optional).  Enjoy!

Apple Pie

image

For some, Autumn is a sad reminder that summer is over, but for me it is the pleasant and sweet smell of caramelized apples oozing out of the pie crust. Just as the leaves are starting to turn colour and start to fall to the ground; the orchards are filled with ripe apples to be picked and the air becomes cool and crisp.

image

Autumn also reminds me of when I arrived in Paris at the beginning of a new adventure as I was about to start the fall semester at the Le Cordon Bleu. One of the first things I learnt to make at Le CordonBleu was an apple tart baked in a bottomless ring.

image

Some of the simple techniques I learned  included how to properly peel and slice an apple; the perfect thickness of the slice and the most presentable size. So many miniscule details to make the perfect dessert.

image

All of these things stay with you and sometimes when you bake familiar things, it evokes these wonderful memories and take your dessert to a whole new level.

image

Last week I baked an apple pie with my 4 year old son,  Xander.  He loves to help in the kitchen and he has a soft spot for pies, especially in his tummy.  I’m so impressed that he’s almost mastered crimping the pie shell.  I hope he will remember and cherish these memories that we are creating together and I hope you enjoy this recipe as much as we do. :)🍏🍎

image

Apple Pie Recipe:

image

Pie Crust:

Makes 2 single crusts or 1 double crust

2 1/2 cups flour
1/4 tsp kosher salt
1 tblsp sugar
1 cup butter
1/4 cup or less cold water

Pulse the flour, salt, sugar and butter. Slowly add just enough water until the dough is combined.

Flatten and chill until ready to use.

Blind bake at 400F for 20 min or until brown 
*Do not pre-bake for Apple tart or Apple Pie

Apple Pie Filling:

4-5 apples, peeled, cored, and thinly sliced (any variety but I generally use a mix of red + green)
1/2 cup sugar
3 tblsp maple syrup
1 tsp ground cinnamon
1/2 tsp kosher salt
1 tsp vanilla bean paste or extract
2 tblsp flour
1 tblsp fresh squeezed lemon juice
1/4 cup butter, chopped

For the top:

1/4 cup cream (or egg wash)
Raw sugar for sprinkling

Preheat oven to 425°F

In a large bowl, combine the apples, sugar, lemon juice, cinnamon,  salt, vanilla and flour.  Toss to evenly combine and layer into the pie dish.  Dot with the chopped butter.

Roll out your second pie shell and crimp the edges with the base layer overhang to create a sealed crust.  If you have any pastry leftover, you can make cutouts and decorate the top.

If you want to keep your pie eggless,  brush cream all over the pie crust (and edges) with a pastry brush and generously sprinkle the raw sugar over top.

With a sharp knife, make slits in a decorative pattern and bake in your preheated oven for approximately 40 minutes or until the crust is golden.

Let cool before slicing.  Enjoy! 

image

Posted from WordPress for Android