Qatayef, or atayef (not to be confused with ktayef, pastry made from angel hair) is a delicious pancake filled with ashtalieh cream, rose and orange blossom water and crushed roasted…]]>
Atayef Assafiri
Qatayef, or atayef (not to be confused with ktayef, pastry made from angel hair) is a delicious pancake filled with ashtalieh cream, rose and orange blossom water and crushed roasted pistachios. Everything is served with a flavored syrup and gives a final result that is not very sweet. This pastry is found in Lebanon, but also in Egypt and other countries of the Levant. This presentation with half of the pancake folded to make a cone is called assafiri.
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Pistachio and orange blossom galette des rois
Every year I try to offer you a new galette des rois. This time, I propose a totally decadent and delicious version, with pistachios and orange blossom. A small bomb of flavors and textures. Especially with a homemade inverted puff pastry. I always have some in advance that I vacuum-seal after my puff pastry workshops. I use lots of whole pistachios and they go perfectly with the orange blossom.
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Dutch Baby with blueberries and lemon ricotta
I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle's Tilikum Place Café, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of " deutsch " which means German in German, and which is pronounced almost the same as dutch which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen . You can also think of the Breton far (my recipe HERE), but I prefer to keep everything separate!
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Strawberry, lemon and basil pie
A new strawberry pie with a new pastry technique. I had seen a similar pie at Yann Couvreur's, but I didn't have the time to taste it. I figured out how to make my own version with a basil creamer and lemon almond cream and the result went beyond my expectations. Especially with the strawberries in season which are currently sublime! For the technique, an airy canvas is used for the bottom and side of the circle, which prevents the dough from puffing up. It can be baked without peas or flour sack technique. It also gives the pie a nice pattern.
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Cinnamon Babka
I'm back from another little trip to New York where I went back to Zabar's (you can see the little report I did a while ago HERE). Many years ago, I discovered the cinnamon babka, a kind of bun of Polish origin, but which is a Jewish tradition here when it is rolled up in this shape and topped with cinnamon. After buying a lot of them, I decided to make the recipe for the blog, with as usual several tries to get the result I had in mind. The result is perfect for me: it is dense and yet soft as can be, with a delicious cinnamon taste!
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Waffles from Liege
I had been holding back for years. When I walked past a Liège waffle stand, I drooled and thought it was unreasonable, so I walked away. When I finally got my waffle iron, I devoured the equivalent of all those years of intense deprivation!!! Finally! They are so delicious, rich and chewy, with all that sugar caramelizing on the surface, that I almost didn't feel guilty. I simply could not resist. Of all the waffles, these are my favorite. With the butter in it, I'm not surprised! I made my waffles with a professional waffle iron, but you can obviously make them in a more traditional waffle iron.
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