Beware these little pieces of cake are totally evil. This delicious cookie dough is baked with a cream cheese filling. It's like having a refreshing layer of cheesecake amidst a…]]>
Cheesecake cookie bar
Beware these little pieces of cake are totally evil. This delicious cookie dough is baked with a cream cheese filling. It's like having a refreshing layer of cheesecake amidst a deluge of dark and white chocolate chips. I'll warn you right away that this is a real scandal, as it's not really recommended right before summer and swimsuits. Perhaps I am a bit cruel!
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Panna Cotta with Vanilla Pears
When the weather is hot and it’s summer, you can always indulge in fresh desserts. This is the case with this sweet vanilla pear panna cotta. The pear can be found in all seasons and in August you can choose between the williams and the guyot. For this recipe of panna cotta, I will not give you the ancestral recipe with fish bones! This will be much easier! The base composed of a compote of pears with vanilla will perfectly underline the silkiness of the cream, also with vanilla.
Ingredients
- 2 guyot pears (250g pear flesh in all)
- 200 g jam sugar (with pectin in it)
- 1/2 vanilla bean
- 600 g full cream
- 3 sheets gelatin (for the agar agar it corresponds to 2 grams!!)
- 50 g sugar
- 1 vanilla bean
Instructions
- Of course, you can take any pear, there are pears in almost every season. In August, there is the williams or the guyot! Here I doubled the proportions to have 1 more jar of jam. If you follow the recipe with two pears, you will get just one jar, which is enough for panna cotta!
- Peel and cut the pears into pieces, you need at least 250g of fruit in all.
- Place in a saucepan with the jam sugar and vanilla bean.
- Put on low heat and let cook for about 40 minutes.
- Scrape out the inside of the vanilla bean.
- Stir regularly. On the packages of jam sugar, they say to cook for 5 minutes after boiling. I think it's way too low and the pear won't be cooked at all! You must leave at least thirty to forty minutes for this recipe: the pear must become translucent!
- Put the jam (or compote, as you like!) in a jam jar or container and let completely cool. Prepare the panna cotta: Soak gelatin sheets in cold water.
- Put the sugar and the inside of the vanilla bean in a saucepan. Note from Bernard:If you use agar agar (I don't like it, it's too precise, you'd need a scale to the nearest milligram!), you have to add the two ranges to the sugar and mix well and above all don't add the gelatin at the end!
- Mix well to separate the vanillin.
- Add a little cream to dilute the sugar and disperse the vanillin even better.
- Add the rest of the cream and put on low heat.
- When the cream is simmering (there's no point in it boiling!), add the wrung-out gelatin leaves one by one. Mix well each time.
- Pour the vanilla pear compote into small glasses or bowls.
- Then pour the cream to the edge.
- Store in a cool place for at least 4 hours before serving very cold. The ultimate? Serve these creams with crispy cookies
Nutrition
Serving: 8small glassesCalories: 342kcalCarbohydrates: 29gProtein: 3gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 22mgPotassium: 140mgFiber: 2gSugar: 22gVitamin A: 1114IUVitamin C: 2mgCalcium: 56mgIron: 0.3mg
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Bourdaloue Pie
Here is a simple recipe. If, like me, you choose to make your own poached pears in syrup, then it will take a little longer. But other than that little bit of extra time, the pie is really simple to make. A pie made of a crispy sweet pastry, a soft almond cream and a creamye and finally melting pears. All this with the scent of butter, vanilla and amber rum… I wonder how we can resist any longer and not rush to the kitchen to try it! This pie has nothing to do with the 17th century churchman Louis Bourdaloue, but with the Bourdaloue street in Paris where this pie was invented in the 19th century by a pastry chef…
Ingredients
Sweet dough:
- 210 g flour
- 125 g cold unsalted butter
- 35 g icing sugar
- 25 g almond powder
- 50 g beaten egg
- vanilla powder
Almond cream:
- 100 g almond powder
- 100 g powdered sugar
- 100 g melted butter
- 1 egg
- 10 g cornstarch
- vanilla powder
- 20 g amber rum
Pears in syrup:
- 4 large pears
- 750 ml water
- 350 g sugar
- 1 vanilla bean
- the juice of half a lemon
Instructions
- You can buy canned pears in syrup for this recipe. However, since I like to do things myself (whenever possible), I make my own pears in syrup.Peel the pears.
- Put the water, sugar and split vanilla bean in a saucepan on low.
- When the sugar is melted, even if the syrup is not yet boiling, add the pears (still whole!) and sprinkle with the juice of half a lemon.
- Put on moderate heat with a lid and let cook for 30-40 minutes (depending on the size of the pears!!). Turn off the heat and leave in the syrup.
- When the pears are soft, let them drain and set aside for the rest of the recipe.
- Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.
- Beat with the food processor (it’s the K) until the butter is incorporated.
- Add the beaten egg at this point.
- Switch on just to incorporate the beaten egg but no more!
- Put the dough on parchment paper.
- Put another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.
- Place a pastry circle (22X2,5cm) on a baking sheet lined with parchment paper. Take good care of make a right angle in the angle of the circle with the plate.
- Cut the excess dough with a knife, going from the inside of the circle to the outside with a short gesture.
- Repeat around the circle, pinching and lowering the dough to obtain a perfect angle of dough.
- This way the circle is perfectly dark (filled with dough).Prepare the almond cream. Put in a bowl, ground almonds, icing sugar, cornstarch and soft butter.
- Add the rum.
- Mix and add the egg.
- Mix well.
- Add vanilla powder. Mix and set aside in a cool place.
- Heat the oven to 180°C. We have two options here:-Cover the sweet dough with almond cream and pears and bake directly. This works but the following method is even better!-or for an even more extra-crisp dough, bake the dough in a flour sack (see recipe for Raspberry Tartlets) or use parchment paper lined with peas. In the latter case, cook the dough for 15 minutes using the chosen method (peas or flour sack).Remove the pastry circle and brush it with egg white to waterproof the bottom of the pie.
- Return to the oven for 5 minutes, then remove again. Pour in the almond cream.
- Add pears in syrup (2 or 3 pears depending on the size of the circle used).
- Then return to the oven to cook the surface of the pie. The cooking time depends on the oven. Mine is not powerful, so I have to let it cook longer.
- The only requirement is that the entire surface be golden brown. It takes about 30 minutes with monitoring and adjusting. Remove, unmold carefully and let cool on a wire rack.
Nutrition
Serving: 7peopleCalories: 533kcalCarbohydrates: 105gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 376mgPotassium: 206mgFiber: 5gSugar: 69gVitamin A: 518IUVitamin C: 6mgCalcium: 89mgIron: 1mg
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