And the strange weather continues.....three days ago -19C.....today +7C.....
Finally.....I received what I wanted for Christmas!!!.....The Book Patisserie Mastering the Fundamentals of French Pastry by Christophe Felder. The book is fantastic, and I'm going to start trying to make a recipe per week.
The combination of almonds and oranges is one of the we like the best......
Orange Almond Tarts (approximately 24 mini tarts)
150 grams of all-purpose flour
1 pinch of baking powder
75 grams of sugar
75 grams of butter (room temperature)
1 egg yolk
1 tablespoon cold water (I used 2 tablespoons)
Zest of 1/4 orange
Mix all the dry ingredients. Add the butter, and mix it well until sandy. Incorporate the egg yolk along with the water. Knead it, but do not overwork it. Let it rest in the fridge for 30 minutes.
Roll out the dough in a thickness of 2 mm. Cut it in rounds (I use a glass), and place it in your molds (I used mini muffins mold).
80 grams of butter
100 grams of sugar
120 grams of ground almonds
1 teaspoon of almond essence
Beat the butter until it is creamy. Add the sugar, eggs, almond, and almond essence.
With this filling, fill each tartelette. Bake for 12-15 minutes at 350 F oven (preheated first!).
I do my orangettes here
Cut the orangettes in small pieces. Arrange them on top of each tartalette. They have to be cooked first.
150 ml water
5 gelatin sheets (10 grams)
a piece of orange zest
a piece of lemon zest
1/2 vanilla bean
100 grams of sugar
Place the gelatin in cold water.
Put the water with the orange zest, lemon zest, sugar, and vanilla bean to simmer. Take the zests out. Add the gelatind and whisk until it is dissolved. Let it warm
The favorites cookies of my daughter with a twist. The original recipe from Miren is Pastas de Limon al Cardamomo. We did the same recipe, but with a touch of chocolate and pistachos on top.
These Pequenos Picaros from Cavaru are so delicious!!
And From La Cocinera de Betulo a Snack de Garbanzos Especiados that is really yummy!