This French recipe comes from the Vorwerk book “The best of the communities recipes”. It’s been tried and tested by a friend of mine who qualified the recipe as “yum”. That was enough compliment for me and since I happened to have lots of the French toffees called Carambars lying around in my cupboard (and that I was trying to save from my toffee-crazy daughter), the opportunity was too good to miss.
Source: Best of the communities recipes
22 Carambars or 180g Daims or Werther’s Originals, refrigerated
130g creme fraiche or cream
4 egg whites
60g vanilla sugar* (I put 80g and it was not too sweet)
*Vanilla sugar can be obtained in the Thermomix by mixing 1 vanilla pod cut in half and in half lengthwise with 150g sugar 1min/speed 9. Keep in an airtight container.
- Place the refrigerated toffees in the TM bowl and mix 10sec/speed 7.
- Add the cream or creme fraiche and cook 5 min/90C/speed 2. Divide into 8 glasses.
- Clean and dry thoroughly the TM bowl (Or use 2nd bowl). Place the butterfly whisk and add the egg whites. Whisk 3 min/speed 3.5/measuring cup OFF. Tip out and reserve in a big bowl.
- Place the Mascarpone and vanilla sugar in the TM bowl and mix 15sec/speed 6.
- Fold gently in the egg whites with the spatula.
- Spoon or pipe into the 8 glasses. Refrigerate 2 hours before serving.
Finally, Jean from Perth (aka Cookie1 from the Thermomix forum) has tried my Sunflower bread recipe. Here is a picture she took before it got devoured by her family at a dinner party:
I just love it when I find a recipe that is both tasty AND healthy! Silken tofu is a soft form of tofu and can be found in health shops or in the allergy/health section in your supermarket if they stock it. I had heard about it a while ago to use as a substitute for eggs in a chocolate mousse but never actually tried it. Then, my friend Maiwenn from La main á la pate recently published a chocolate cream recipe using this unusual ingredient and I suddenly remembered that I had bought a carton of silken tofu a while back but never used it. This was thus the perfect occasion to try it although I wasn’t sure if I would like the taste of silken tofu. Well, it adds a slight tang to the chocolate cream but it is not at all unpleasant and you mostly get the taste of chocolate. It’s also a doodle to make and since it’s a guilt-free dessert, it’s got my thumbs up!
Source: La main á la pate
200g dark chocolate, cut in chunks
400g silken tofu
2 tbsp corn syrup or golden syrup or honey
- Blitz the chocolate in the TM bowl for 3 sec/speed 6. Scrape down with the spatula.
- Add the butter and melt for 5 min/60C/speed 2, scraping the sides of the bowl half way through.
- Add the silken tofu and syrup/honey and mix 30 sec/speed 6. Scrape down the sides and mix another few seconds at speed 6 to mix everything to a smooth creamy texture.
- Pour into ramequins and refrigerate for 4 hours.
What do you do with leftover egg yolks?? Well, chocolat liégeois is a good alternative to cremes brulées and custard. I love the look of this elegant dessert and it tastes as good as it looks!
On a different note, I have been recently interviewed by another French foodie: Ketty who runs the blog French Foodie in Dublin. Check it out here.
Source: Cuisine AZ
4 egg yolks
100g dark chocolate, cut into chunks
For the Chantilly:
150g whipping cream
3 tbsp icing sugar
1tsp vanilla extract or the seeds of 1/2 vanilla pod
Chocolate vermicelli for decoration
- Place the egg yolks, cornflour and sugar into the TM bowl and mix 30 sec/speed 3.
- Add the milk and cream and cook 7 min/90C/speed 4
- Add the chocolate and mix 30 sec/speed 3.
- Pour into glasses until 3/4 full.
- Let it cool and set.
- Before serving, make a Chantilly by beating the cream in the TM bowl with the butterfly whisk at speed 3, measuring cup OFF and after a few seconds, add the icing sugar and vanilla extract through the hole in the lid. Watch through the hole and stop as soon as the top of the cream looks almost done. You can also stop every 10 seconds and test with a spoon to check the consistency. I should form soft peaks. Be mindful that the bottom will be more firm than the top of the Chantilly.
- Place into a piping bag fit with a star nozzle and pipe onto the cooled chocolate cream. Sprinkle with chocolate vermicelli and leave in the fridge until ready to serve.
This is one of the many desserts I cooked on my first week at the 1 month certificate. I love lemon meringue tarts and made a couple before but I had never blogged about it (never had time to take a picture as it seemed to vanish very quickly). I will give you the Thermomix version and the classical one so every one can try it (it’s well worth it 🙂 )
Source: Cooks Academy 1 month certificate
Sweet pastry (French sugar paste)
A pinch of salt
2 lemons (zest and juice)
3 lemon juiced (you will need about 240g of juice altogether)
8 large eggs
2 egg yolks (save whites for the meringue)
350g unsalted butter, cut into small pieces
4 egg whites + the 2 egg whites saved above
600g caster sugar
- Sweet pastry: place the sugar in the TM bowl and grind 10 sec/speed 9.
- Add all the other ingredients except the flour and mix 20 sec/ speed 4.
- Add the flour and turbo pulse briefly a few times until JUST clinging together. Turn out and chill wrapped in cling film for 30 to 40 minutes.
- Lemon curd: grind lemon peelings and sugar 20 sec/speed 10.
- Add eggs + egg yolks + juice + butter. Mix 10 sec/speed 6.
- Scrape down the sides of the TM with the spatula. Cook and stir 6 minutes/80C/speed 4. If it hasn’t thickened enough, continue to cook for another minute or 2.
- Spoon out into a bowl and leave to cool at room temperature.
- Meringue: clean thoroughly the bowl with soapy water and dry well with a clean tea towel. insert the butterfly whisk.
- Add the egg whites and whisk on speed 3 without the measuring cup.
- When it is starting to foam, add a little bit of sugar at a time while still whisking. Wait until the sugar is dissolved before adding more sugar.
- When all the sugar has been whisked in, you should have a thick and glossy meringue. Tip out into a piping bag with a round or star shaped nozzle.
- Preheat the oven at 180C.
- Take the pastry out of the fridge and knead it a little until softened slightly (it should be soft enough to roll but still cold and a little stiff).
- Place between 2 sheets of cling film and roll to fit your flan tin (it should be 2 or 3 mm thick).
- Butter and flour your flan tin (about 20 to 25cm in diameter).
- Carefully place the rolled pastry in the tin and press down the sides to fit the tin neatly. Cut out excess pastry but leave enough to have a 2 cm overflow as the pastry might contract during cooking.
- Line with parchment paper and place dry beans on top to stop the pastry from bubbling.
- Place in the fridge for 10 minutes before baking.
- Bake for 15 minutes, then take out of the oven, remove the beans and baking parchement and bake again for 8 minutes (watch the pastry as it cooks as you don’t want it to brown too much. It should be done when golden at the edges and lighter in colour but still lightly golden in the centre.
- Take out of the oven and turn the temperature up to 220C.
- Leave the pastry to cool for a couple of minutes and trim the edges neatly before pouring the lemon curd (which should still be warm enough to pour evenly) and pipe the meringue all over.
- Bake for 8 to 10 minutes so the meringue browns and becomes crispy.
- Leave to cool, then refrigerate for a couple of hours before eating.
- Sweet pastry: cream together the butter and sugar using a hand mixer or a stand mixer equipped with the wire whisk.
- Add the egg and mix for a few seconds
- Gradually incorporate the sieved flour and salt. Mix until smooth.
- Allow to rest in the fridge before using.
- Lemon curd: place the sugar in a bowl and zest the lemons on top of it. Rub the lemon and sugar together to make the sugar fragrant.
- Strain the lemon juice into a non-reactive pan. Add the eggs, egg yolks, zested sugar and butter and whisk to combine.
- Place over a medium heat, stirring constantly for 3 to 5 minutes until the mixture begins to thicken.
- At the first sign of boiling (you will need to see bubbles all over the mixture), remove from the heat and strain into a bowl. Leave to cool slightly.
- Meringue: whisk the egg whites until they start to foam. Add the sugar, a little bit at a time and continue whisking until the sugar is incorporated before adding more sugar.
- Follow recipe above from step 11 onward.
This classic French dessert is one of the best known and much loved desserts that very few dare to attempt at home for fear of making a total mess of it. Fear no more thanks to our beloved Thermomix! You don’t even need to cook it in the oven, the cream coming out of your Thermomix is ready to pour into your ramekins and chilled in your fridge to set. If you make the frozen raspberry version like I did, you don’t even have to wait so long as the cream cools down almost immediately, you couldn’t make it easier and faster than that!
Source: Fast and Easy cooking
Thermomix cream (42% butterfat)
200g whole fat milk (if using semi-skimmed, the butterfat content will be 41% and with skimmed milk, it will be 40% but all will whip)
200g unsalted butter, cut into 1cm dice
400g double cream or Thermomix cream just made
1 tsp vanilla extract
4 large eggs
Brown sugar (like demerara) for topping
- To make Thermomix cream, melt the butter and milk 3 min, 90C, speed 2. Then emulsify 30 sec, speed 8.
- Mix all the ingredients of the crème brûlée except the brown sugar 1 min, speed 3.
- Cook 10 min, 90C, speed 3 if cream was hot to start with. If you used cream cold from the fridge, you’ll have to cook it 4 to 6 minutes longer.
- Check that the cream is perfectly smooth and is not grainy at all (tip : to rescue a grainy mixture, add 30g cold milk or cream and blend 30 sec, speed 8. Repeat if necessary).
- Pour immediately into individual ramekins and leave to cool at room temperature, then chill in the fridge, Dredge thickly with brown sugar then caramelise with a blow torch.
- If, like me, you want to use frozen raspberries (or any frozen berries you like), just put a few at the bottom of the ramequin before pouring the crème on top. The cream will cool down and the raspberries will defrost within 5 minutes (just time enough to make the caramelised topping)!