le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

lundi 21 octobre 2013

mercredi 16 octobre 2013

cloudberry jam

this wonderful jam come from Norway. Cloudberry is a wild fruit similar to raspberry shape but taste is completely different and reminds me apricot. Its native in alpine and arctic zone where they use to eat it with whipped cream.. delicious!

samedi 5 octobre 2013

Japanese chocolate tarte

Base is crunchy, top is soft like a mousse
ingredients for "a huge tarte":

750g shortcrust pastry
6 eggs
400g chocolate
320g butter
300g caster sugar
2tbsp grounded café

melted chocolate and butter
Bake shortcrust pastry 30 minutes in preheated oven 180°C (of course less if tarte is smaller); melt chocolate and butter (butter almost melted as shown). beat sugar, eggs and grounded café.
beat eggs, sugar and grounded café until you get a foam

pour in chocolate and butter

final texture, before baking
when shortcrust pastry is half baked (light golden/white) pour in chocolate cream, spread and bake 25/30 minutes more at 170°C (of course less time if tarte is smaller) Remember that final consistency its like a mousse, not a stone, don't overbake it.

Shortcrust pastry already baked 30 minutes at 180°C

Thanks to my dear Japanese friend Kana that she taught me this wonderful recipe
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mushroom lasagne

I made a tour in Versailles food market:

good eaten like a salad, with olive oil, salt and pepper

and I made mushrooms lasagne!

lasagne dough:
100g flour + 1tsp olive oil + 1 egg
200g flour + 2tsp olive oil + 2 eggs
...and so on!