Today, I'm glad to share with you 3 different recipes that are perfect for a dinner with your family, your friends, or simply for your tea time.
Easy-to-make, you will impress your loved ones for sure. To be honest with you, I was so in love with the lemon jelly roll's recipe, that I made it 3 times in a row.
Hope you will enjoy it as far as I do.
Hazelnuts financier (30 min)
Cake:
150g butter (+ extra)
70g almond powder
30g hazelnut powder
110g icing sugar
20g brown sugar
50g flour (+ extra)
150g egg whites (about 5 eggs)
20g apricot or nectar pulp
1/4 scraped vanilla pod
Hazelnut praline:
50g hazelnuts
50g caster sugar
3cl of water
1 drop of liquid vanilla
DIRECTIONS
Cake:
Melt the butter in a saucepan and let it slightly turn brown so that it smells like hazelnut. This will give the cake a unique taste. Remove the butter from the heat and sieve it to remove small dark particles.
While the butter is cooling, sift the almond and hazelnut powder, sugars and flour.
Pour all the powders into a bowl and add the egg whites, the lukewarm butter, and the apricot pulp. Mix with a spatula.
Keep it at room temperature.
Hazelnut praline:
Roast the hazelnuts in the oven at 150°C/300°F for 15 to 20 minutes, then peel them by rubbing them on a sieve. Blow on the skin to remove the excess. Then chop them with a large knife.
Cook the sugar, water and vanilla over medium heat until the mixture reaches 117°C/242°F, then add the chopped roasted hazelnuts. Mix vigorously so that the mixture turns onto sand texture. Keep mixing until the hazelnuts caramelize slightly. Spread the preparation on a baking tray to cool down.
Baking and finishing touches :
Preheat the oven to 180°C/350°F
Put the batter in a piping bag, and fill the buttered and floured moulds. Chop the hazelnuts and sprinkle it over the cake (keep some for decoration).
Bake for about 15 minutes and decorate with hazelnut pralines.
You can serve the financier with ice cream or sorbet so that your dessert is lighter at the end of the meal.
Lemon jelly roll (45 min)
Lemon cream :
1,5 organic yellow lemons
1 organic lemon zests
40g caster sugar
90g eggs
80g butter
Biscuit:
3 eggs
2 egg yolks
40g brown sugar
62g flour
icing sugar
Syrup:
1 orange juice
½ lemon juice
grated zest of ½ organic orange
grated zest of 1 organic lemon
½ tablespoon caster sugar
DIRECTIONS
Cream:
Wash the lemons, grate their zest and squeeze them.
Mix the juice and the zest with sugar and eggs in a saucepan. Cook over low heat until the first boiling.
Add the cold butter off the heat. Mix until you obtain a homogeneous cream.
Put the cream in the fridge and don't forget to film it on contact to avoid having a crust.
Biscuit :
Preheat the oven to 210°C/410°F.
Pour one egg and the yolks into a bowl, add the sugar and whisk with an electric mixer. While beating, add the other eggs one by one. In the end, the eggs have doubled in volume and should be almost white.
Add the sifted flour, mix gently with a maryse/spatula
Spread the batter on a baking sheet and bake for 7 to 8 minutes. The biscuit should be slightly brown on the top.
Mix the orange and lemon juice, grated zest, and caster sugar. Soak the cake (the side that was stuck to the baking paper).
Spread the cream on the biscuit, then gently roll it, squeezing it softly as you go.
Sprinkle the cake with powdered sugar.
Bourdaloue tart (40 min) + 1h
Sugar dough:
70g icing sugar
150g soft butter
30g almond powder
1 egg
1 salt pinch
½ vanilla pod
250g flour
Almond cream:
110g soft butter
80g brown sugar
2 eggs
110g almond powder
30g pistachio paste
1 shot of rum
Garniture :
3 Williams pear
apricot or pear jelly
icing sugar
70g slivered almonds
DIRECTIONS
Dough :
Preheat the oven to 180°C/350°F.
Mix together the icing sugar, butter and almond powder. Add the egg, salt and vanilla beans; mix and stir in the flour. Mix and knead until you obtain a homogenous dough (don’t need to over-knead it). Let the dough rest in the fridge for 1 hour in a paper towel.
Spread the dough 2-3mm thick. Fill the mould with the dough and bake it for about 12 minutes. Do not turn off the oven.
Almond cream :
Mash the butter in a mixing bowl. Incorporate the caster sugar, eggs, almond powder and pistachio paste. Mix and add the kirsch.
Spread the almond cream on the pre-baked dough.
Peel and slice the pears. Keep the stem and let it overflow the cream.
Arrange them artistically on the tart.
Bake for 25 to 30 minutes at 180°C/350°F.
Finish touches:
Let cool the tart before coating it with jelly. Add slivered almonds previously roasted at 180°C/350°F for 8 min.
Details: sprinkle your finest slivered almonds with powdered sugar and arrange them delicately on the tart. You can also sprinkle the edge of the tart with icing sugar.
Now that you know how to make these yummy French pastries, please tag me on Instagram to show me your creations (@theparisbest_baking). I would be so glad to give you my feedback and repost your post!
I hope you enjoyed these recipes !
See you soon on The Paris-Best
Lea from The Paris-Best
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