Classic French: Fruit Tarts

 

This month’s Classic French challenge was Fruit Tarts.  I keep forgetting that I do not own a normal sized tart pan, but I do have four small individual sized tart pans.  I had never used them until the other day.  Yes, this is my 3rd CF challenge, and my 3rd first time making said challenge dish. 

Trying to decide what tart to make took a while.  I searched my cookbooks for the best recipes, and settled on a pâte sucrée, (short crust pastry), blind baked, and filled with crème patissière, (pastry cream) and topped with fresh peaches. 

This is peach time in my neck of the woods.  I love a good peach.  Early in my pregnancy with my son, I craved a good peach. The kind that you can taste the sun in it.  You know what I’m talking about.  I wanted a peach I could bite into and the juice would drip down my chin.  Soft and sweet, with just a hint of tang.  But it was January.  I could have cried.  The really sad part is that when summer finally rolled around, I was not interested in peaches anymore.  BUT right now I can get those delicious peaches at our neighborhood produce stand.  Linda’s Produce is the best place in our area to get produce.  I just walk in and pick out which fruits and vegetables look good to me and then plan meals and snacks around them.  It’s a good plan.  

Peach Tart

This recipe will make 4 small tarts or one large one.  Buy enough peaches to spread over the tart, about 1 per person, but make sure you have more, just because.  Pâte Sucrée 1 1/4 cups all-purpose flour 1/4 cup sugar, (I used vanilla sugar) 1/4 teaspoon salt (I prefer fine sea salt) 1 stick cold unsalted butter, cubed 2 egg yolks 2 teaspoons vanilla extract 1-3 teaspoons water Pulse flour, sugar and salt in a food processor.  Add the butter and pulse until the butter crumbles look like peas.  In a small bowl, whisk together the egg yolks, vanilla and 1 teaspoon of water. Add the egg mixture to the food processor and pulse until is starts to clump.  It should not be crumbly, add a little more water until it is nice and smooth and not crumbly. Press the dough into the tart pan.  Try to keep the dough even and pretty. It’s all about the details from here on out.  Stick the pan(s) in the fridge for an hour or the freezer for 30 minutes.  Preheat the oven to 375 degrees.  Blind bake by covering the crust with foil and lightly pressing it down. Fill the crust with dried beans or rice that you don’t plan on eating at this point, (keep them around for more blind baking later.) Bake for 20 to 22 minutes.  Peel back the foil, if it doesn’t come off easily, bake for another 5 minutes and try again. Take the foil and beans off and bake the crust for another 10 minutes until golden.  Allow to cool outside of pan on a rack.  Once cool, return to pan to be filled.  Crème Patissière 2 cups whole milk 1 teaspoon vanilla extract 6 egg yolks 1/2 cup sugar (vanilla sugar again!) 3 tablespoons all-purpose flour In a saucepan, heat the milk to just below a boil.  In another bowl, whisk the egg yolks and sugar for a couple minutes until it is lighter in color.  Add the flour and whisk. Add the milk to the egg mixture, whisking quickly.  Keep whisking until all is smooth.  Pour the mixture back into the saucepan and heat to a boil, whisking the whole time.  If a lump appears, remove from heat and whisk until smooth.  Continue cooking and whisking until flour is cooked (a couple minutes), and everything is smooth. Remove from heat and whisk in extract.  Cover with cling wrap, pressing to the surface of the cream to keep a skin from forming. Refrigerate until completely cool and ready to use. Filling the tart 1/8 cup apricot jam teaspoon of water (or so) Peaches Blanch the peaches in boiling water for 10-30 seconds.  Remove to cold water bath.  Peel the peaches starting at the stem end and working down.  Thinly slice the peaches and set aside. In a small heat proof bowl, mix the jam and water together.  Heat for 30 second in the microwave then stir until smooth, add more water or heat for longer if needed. You want a smooth but not runny glaze. Brush the inside of the crusts with the glaze to protect it from getting soggy. Fill the crust to almost the top with the cream.  Leave room for the fruit! Arrange peach slices in a pattern to cover as much cream as possible.  Brush the tops of the peaches with the remaining glaze to make them glisten.  You can place the tart pan on top of a tin can.  Carefully pull the sides of the pan down to leave the tart hovering above.  Remove the bottom of the tart pan if you are brave, or just serve the tart as is.  The tarts can be refrigerated for a short time, but plan on eating them the day they are made.  Cream and crusts can be made ahead of time for stress free entertaining.  Always hold the tart pan from the sides and not the bottom, you don’t want to destroy the tart!

I’m also linking this to Simple And In Season.  I’ve just learned of this and look forward to getting new ideas for eating what is in season!

Classic French: Macarons

 

We had been wanting to go on a picnic recently, but the weather was not cooperating.  Finally, Brian had a day off that also promised nice weather. We jumped at the chance!

As I’ve said before, picnics should be relaxing and fun, so keep it simple.*  I did want to make it a pretty picnic, so I went with a blue/white theme.  It was as easy as going through my linen closet and kitchen cabinets.  I have a lot of blue and white things, so this was no problem to put together.  I have to say it was genius of me to think of the coasters, they gave our cups a level-ish place to stand.  My 2 year old had absolutely no trouble keeping his cup upright this way. 

Since I knew that we were having our Classic French Macarons for dessert at this picnic, we decided to have something of a French picnic with a baguette, a selection of cheeses, deli ham and some gorgeous purple grapes, with lemonade to drink. Aside from the pre-chilled lemonade and macarons, everything else was picked up at the grocery store on the way to the park. Super easy prep!

Sophie enjoying her bread.

Daddy dressed Liam as a pirate, in hopes he would keep something on his head.  Great idea Dad!

Our Earl Grey Macarons!  I packed them in a small metal loaf pan and kept them chilled with the lemonade during transportation.  I didn’t have to worry too much about melting because the filling is ganache, much more stable than buttercream in the heat.

Liam kept reaching for these; he knows a good thing when he tastes it.

Delicious!

Unplugging from the world and just spending time together as a family in nature is good for you.

It brings calm and happiness.

It makes memories.

 

 

So, in keeping with my Classic French experience so far; here is my first time eating and making macarons.  I think, for my first time, they turned out pretty well.  I know they are not perfect, but they could be worse!  Anyway, they tasted fantastic, and that’s what they are for!

I followed the recipe and advice from Stella Parks of bravetart.com.  She is a macaron master, and I learned so much from her posts about macarons.  You can find her basic recipe HERE!  I adapted her recipe by adding the contents of 3 Twining’s Earl Grey tea bags (1 Tablespoon of dry tea) to the dry ingredients.  Earl Grey has such a lovely fragrance!  For the filling, I made an Earl Grey infused chocolate ganache.  This ganache is crazy good!  It was actually the basis for this whole Earl Grey macaron concept.  I first encountered Earl Grey truffles at Claude’s Chocolates in St. Augustine, Florida.  And they are amazing!  I don’t know why it has taken me so long to try this. 

Earl Grey Ganache

Ingredients:

8 ounces good quality milk chocolate chips

3/4 cup heavy whipping cream

2 tablespoons unsalted butter (optional for normal truffles, but good for a smooth filling.)

1 Earl Grey Tea bag or 1 teaspoon of loose Earl Grey in a diffuser

Directions:

Place the chocolate chips in a heatproof bowl.  Place the cream, butter and tea in a small saucepan.  Heat on medium low to allow the cream to slowly warm and the tea to infuse it.  Allow the tea to steep for about 5 minutes after the cream is good and warm (you should gently stir it often), then turn up the heat to medium and bring the cream just barely to a boil. Remove the tea and pour the cream over the chocolate.  Stir the mixture until it is smooth and shiny.  Allow it to cool to room temperature before piping into the macarons.

A note on macarons.  Stella Parks mentions that macarons get better with age.  You just stash them in the fridge.  I have to tell you that when I first made these, I had one to test the flavor.  They were too sweet!  Not the ganache, but the shells.  So sweet I didn’t think they were very good.  But I put them in the fridge and left them for 5 days until we could have our picnic.  Something magical happened during 5 days of refrigeration.  The sweetness mellowed somehow.  They are still sweet, of course, but just right.  And the Earl Grey really shines.  So, please, send your macarons on refrigerated vacation.  It’s the right thing to do.

*My philosophy of picnics is that they should be relaxing and stress-free.  Too much work will not allow that, so that’s why I keep things simple.  If you, however, can pay someone to do all the work for you, then you can throw an elaborate picnic like the olden days. BBC Food has an excellent article on picnics, and how you can enjoy a traditional picnic.  But, no matter how you picnic, make sure it is enjoyable, and spend time with people you love. 

Thanks to Jen at Blue Kitchen Bakes for giving us the Classic French Challenge and Victoria at A Kick At The Pantry Door for hosting this month.

Classic French: Madeleines

 

I sit here with a cup of tea and a freshly baked Madeleine.  In Proust approved fashion, I dip my Madeleine into my tea.  The spongy cake absorbs the tea in a flash.  One bite.  I’m hooked. 

I am a daily tea drinker.  But I would never have dunked a cake into my tea before now.  The thought of crumbs in my cup really turned me off, but I need not fear with a proper Madeleine. 

I’ve just recently stumbled upon the blog Blue Kitchen Bakes and blogger Jen’s monthly Classic French Challenge.  Classic French is an opportunity and motivator to “explore and celebrate the joys of French patisserie.”  April’s challenge is Madeleines.  I, sadly, had never even tasted a Madeleine before this challenge. I’m confident I have not even been in the same room as a Madeleine.  So this was a completely new experience for me.  Step one was to order a Madeleine pan.  I bought this one. Step two was to open up my gorgeous copy of Anne Willan’s Country Cooking of France.  This book is exquisite.  I brought this book home from the library and devoured it.  I read it from cover to cover and was so sad when it was time to return it.  So, when I received it at Christmas, I was thrilled.  Anne’s book takes us across France and through its many pays, that is, specific regions in France and their produits du terrior, (products from a very specific area.) 

Not only does Anne’s book give you authentic French recipes, but it also delights with beautiful photos, superb commentaries on regions and towns, descriptions of local foods, and what and who make French country cooking so enticing.  It is a massive book, and I have not even begun to describe how wonderful it is.  It will give you daydreams of France.

Here are a few photos I took of this book to tease you into wanting your own copy.

First Catch Your Snail—best recipe title ever!

Truffles

La Truffade—Potato Cake with Cheese and Bacon, what is not to like?

“No two French markets are alike.”

Viennoiseries

Fruits Glacés

So, what have I learned from my first encounter with Madeleines?  First, I believe that the double buttering of the pan is not optional.  I would not have trusted this pan, nonstick though it may be, to have parted with them as willingly if not for the double buttering of the pan.  It’s kind of fun anyway.  Second, refrigerating the dough is a must.  Although I did not document it, my Madeleines had the coveted hump on the underside.  So how do they taste?  Honey sweet with just a hint of lemon.  Buttery.  Crispy and soft at the same time.  Anne’s recipe makes 18, my pan is for 12.  I filled them just a little too full, but not by much, I think they may have spent a minute or two too long in the oven as well.  With time and practice, I will be turning out even lovelier Madeleines.  Being my first experience, they did turn out nicely and I look forward to trying different recipes.  But I think I will always come back to this one; my children loved these.  Sophie said they were “too good.”

Click here for the delicious recipe for Honey Madeleines from The Country Cooking of France.

Dessert Wars: Dark Chocolate and Hearts

Dark Chocolate and Hearts is this month’s challenge for Dessert Wars. Dark Chocolate is quite possibly my favorite food. So it broke my heart when during my pregnancy with Sophie I had a food aversion to chocolate. I couldn’t believe it! I couldn’t get enough of pinto beans of all things, but chocolate? No thank you! Weird huh?

I can think of several really easy ways to use dark chocolate and hearts, but since the reason to compete in Dessert Wars is to “step outside your comfort zone, push yourself in the kitchen to learn new skills and get your creative juices flowing,” I decided to attempt something I have on my Foodie To Do List. That is to work with laminated dough. Even if you don’t know what laminated dough is, you’re certainly familiar with it if you’ve ever had a croissant, Danish or anything made with puff pastry.

Lamination is achieved by spreading butter over rolled out dough, folding and rolling out again. This rolling and folding process is repeated until the dough has many layers. The butter in between these layers of dough create the flakiness and lift in the baked dough. And it sure makes it yummy too! There’s only one way to make it any better, that’s right, add chocolate…and hearts! I’m making Pain au Chocolat, you can join me every step of the way or just scroll down and see the pictures.

By the way, I love the name Pain au Chocolat. French names sound so fancy, but translated it just means chocolate bread. I think I’ll start naming everything in French. How do you say peanut butter and jelly sandwich in French?

Pain au Chocolat

Makes 20-24 Click here for the Printable Recipe at Tasty Kitchen

Détrempe (Dough Mixture) Ingredients

1/2 cup warm whole milk (110-115 degrees)

1 teaspoon plus 2 tablespoons sugar

4 teaspoons active dry yeast or 1 tablespoon instant yeast

4 cups all-purpose flour

2 teaspoons salt

1/2 stick cold unsalted butter, cut into small pieces

1 cup cold whole milk

Beurrage (Butter Mixture) Ingredients

3 1/2 sticks cold unsalted butter, cut into 1/2 in. pieces

2 tablespoons all-purpose flour

Other Ingredients

1 large egg

1 tablespoon whole milk 1-2 cups dark chocolate, chopped or 24-48 chocolat batons for filling the rolls Writing Chocolate, optional (click for recipe)

Step 1 Make the détrempe: Whisk together the warm milk and 1 teaspoon of sugar. Mix in the yeast and leave until the yeast is activated, around 10 minutes. You’ll know it’s ready when it starts to bubble and grow. In a large bowl add the flour, 2 tablespoons sugar, salt and butter. Cut the butter into the dry ingredients using forks or a pastry blender until the mixture looks like bread crumbs. Add the yeast and cup of milk and stir together with a wooden spoon until the dough forms a ball. Lightly flour your counter and knead the dough until it comes together a little bit more. Don’t knead too much because there will be a lot of rolling and folding done to the dough later. Wrap the dough in plastic cling, but not too tight since there is yeast in the dough it will expand. Refrigerate for at least a half hour or up to an hour.

		Making the Detrempe VIEW SLIDE SHOW DOWNLOAD ALL

Step 2 Make the Beurrage: Toss the butter with the flour and stick back in the fridge for 20 minutes. Using a mixer, beat the butter with a medium speed until all the butter is smooth and pliable. It must stay cold too! Wrap the butter in plastic cling and refrigerate until needed.

Step 3 Incorporating the Beurrage with the Détrempe: Lightly flour the counter. Place dough on the counter and lightly dust the top. Roll the dough into a tall rectangle measuring 15x12 inches. Try to make the edges straight and the corners sharp. You can gently stretch the dough to achieve this. Brush off the extra flour. (Extra flour will make for a very dry, tough dough so remember this throughout the whole process.) With your eyes, divide the dough into thirds as if each third was a section of a folded letter. Using your fingers, spread the butter over the top two thirds of the dough, leaving a half inch border around the outside of the dough.

Step 4 Using the Letter Fold: Fold the bottom third of dough over the middle third of dough as if you were folding a letter. The empty bottom third of dough will be resting over the butter of the middle third. Finish the letter fold by folding the top third down. Very lightly pinch the seams together and carefully roll your rolling pin over the dough to seal the seams. As long as your butter is still cold, you may proceed with the next step. If not, wrap the dough in plastic cling and return to the refrigerator for an hour.

Letter Fold VIEW SLIDE SHOW DOWNLOAD ALL

Step 5 Using the Book Fold: Lightly flour the counter. Place dough on the counter and lightly dust the top. Roll the dough into a tall rectangle measuring 20x12 inches. Dust off extra flour. Fold the two short sides of the dough into the middle leaving a space of 1/4 inch between the two. Then fold both sides together like folding a book. Roll the dough gently to seal the seams. Wrap and refrigerate for 1 hour.

Book Fold VIEW SLIDE SHOW DOWNLOAD ALL

Step 6 Another Letter Fold: Lightly flour the counter. Place dough on the counter and lightly dust the top. Roll the dough into a tall rectangle measuring 20x12 inches. Dust off extra flour. Fold the dough using the letter fold. Gently roll to seal edges. Wrap and refrigerate for at least 2 hours but no longer than 24 hours. You could freeze for up to a month instead.

*This is a really good place to stop for the day. That’s what I did.

Step 7 Cutting and Shaping the Dough: Flour your counter then roll out the dough to a rectangle that is 1/4 inch thick, about 26x14 inches. With a sharp knife or pizza cutter, cut the dough in to 3 1/2 in. x 4 1/2 in. rectangles. For each rectangle, do the following: visually divide the rectangle into thirds as you did with the letter fold before. Place a half tablespoon of chocolate on the top third and fold the top third over the chocolate to the middle. Place another half tablespoon of chocolate where the top third meets the middle and fold the bottom third over the chocolate. Turn the roll over so that the seam is on the bottom.

Making the Rolls VIEW SLIDE SHOW DOWNLOAD ALL

*The rolls can be frozen at this point. Just cover tightly with plastic cling and freeze for up to a week. Thaw overnight in the refrigerator before moving on to step 8.

Step 8 Egg Wash and Proof: In a small bowl, beat the egg and then add the tablespoon of milk. Brush each roll with the egg wash. Save the egg wash in the fridge. Set the rolls in a cool spot in your kitchen to double in size for 1-2 hours. Don’t let them get warm!

Step 9 Baking: Move your oven rack to the center of the oven and preheat to 400 degrees. Put the rolls in the refrigerator until the oven is preheated, at least 15 minutes. (You could leave them in the freezer for 10.) Brush again with the egg wash. Bake for 17-22 minutes turning the pan halfway through. You know their done when they are a rich golden brown. Allow the rolls to the rest on a cooling rack before devouring. Drizzle with writing chocolate or pipe decorations.

*Baked rolls will only last one day, but you must keep them unwrapped. To keep longer, wrap each pain well with plastic then put them all together in a large freezer bag. They can hibernate in your freezer for up to a month! Then just thaw them for about 30 minutes then bake them for 7-8 minutes in a 350 degree oven.

Now I know there’s a lot to do here, but nothing is very difficult. I think the hardest thing for me was rolling out the cold dough. As far as it being time consuming, yeah, it takes a lot of time, but most of that is spent in the fridge. Trust me, if I can find the time to do this with a infant and a toddler, then with a little planning probably anyone can. Just make sure you read the instructions really well before you start.

I definitely recommend finding the chocolat batons to use. They should make things easier. I couldn’t find the chocolate that I really wanted to use, so I just used semisweet chocolate chips. Instead of keeping them whole and lining them up on the dough, I tried to chop them in my food processor and it chopped them too fine. It was a mess. So keep that in mind. But I will definitely order some batons for next time. Nevertheless, these were amazing! I will make these again many times.

GREAT NEWS!!! I won this round. Check this post for more info.

Congratulations to January’s Dessert Warrior

Heather of Girlichef who made

Fried Nutella Ravioli.

Congrats also to January's Runner Up

Xiaolu of 6 Bittersweets

who made

Chocolate Nutella Alfajores

Click here to see the January Round-Up.

The February prize package includes:

Whisk and cupcake necklace from Moon & Star Designs

The Smartshopper Electronic Grocery List Organizer

Beanilla Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupcake

1,000 ideas for Decorating Cupcakes, Cookies & Cakes

Endless Vanilla and Cinnamon Extract

Unlimited Layers: A Recipe for Turning Your Passion into Profits

Organic Valley $50 Gift Certificate

Organic Prairie $50 Gift Certificate

Theme Kitchen $50 Gift Certificate

BEKA Cookware Crepe Pan

Click here to see the Dessert Wars rules.