I feel like we don't make the most of bananas... (we can add a splash of rum to give it a bit of a kick)

Upside-Down Banana Cake

This recipe is designed for a small round cake pan (16 cm / 6.3 inches in diameter). If you have a standard-sized cake pan, you should double the proportions.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 3 servings

Ingredients

For the Cake Batter

• 75 g butter
• 100 g sugar
• 1 egg
• 1 plain yogurt
• 120 g all-purpose flour
• 1 level teaspoon baking powder
• 1/2 teaspoon vanilla powder (or vanilla extract)

For the Caramelized Bananas

• 30 g butter
• 1 large pinch of salt
• 45 g sugar
• 3 ripe bananas (they should be ripe but still firm enough to hold their shape)

Instructions

1. Prepare the cake batter: In one bowl, mix all the dry ingredients together (flour, baking powder, vanilla). In another bowl, mix all the liquid/wet ingredients together (melted butter, sugar, egg, yogurt). Combine the two mixtures, stirring just until combined.Note: Do not overmix, otherwise the cake will become dense and lose its fluffiness when baked.
2. Preheat the oven: Set your oven to 170°C (340°F).
3. Make the caramel: In a small saucepan, combine the sugar, butter, and salt for the bananas. Melt over medium heat until the mixture is completely melted and lightly caramelized. Do not let it get too dark, as it will continue to cook in the oven.
4. Assemble: Grease your cake pan (preferably a springform pan or one with a removable bottom for easy flipping). Pour the warm caramel into the bottom, spreading it evenly to coat the base.
5. Add the bananas: Peel the bananas, slice them in half lengthwise, and arrange them on top of the caramel with the flat side facing down.
6. Bake: Pour the cake batter evenly over the bananas. Bake for approximately 50 minutes. Check if it's done by inserting a wooden toothpick into the center; it should come out clean.

Storage

You can keep this cake for 2 to 3 days at room temperature, wrapped tightly in plastic wrap. Enjoy!

Upside-Down Banana Cake

This recipe is designed for a small round cake pan (16 cm / 6.3 inches in diameter). If you have a standard-sized cake pan, you should double the proportions.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 3 servings

Ingredients

For the Cake Batter

• 75 g butter
• 100 g sugar
• 1 egg
• 1 plain yogurt
• 120 g all-purpose flour
• 1 level teaspoon baking powder
• 1/2 teaspoon vanilla powder (or vanilla extract)

For the Caramelized Bananas

• 30 g butter
• 1 large pinch of salt
• 45 g sugar
• 3 ripe bananas (they should be ripe but still firm enough to hold their shape)

Instructions

1. Prepare the cake batter: In one bowl, mix all the dry ingredients together (flour, baking powder, vanilla). In another bowl, mix all the liquid/wet ingredients together (melted butter, sugar, egg, yogurt). Combine the two mixtures, stirring just until combined.Note: Do not overmix, otherwise the cake will become dense and lose its fluffiness when baked.
2. Preheat the oven: Set your oven to 170°C (340°F).
3. Make the caramel: In a small saucepan, combine the sugar, butter, and salt for the bananas. Melt over medium heat until the mixture is completely melted and lightly caramelized. Do not let it get too dark, as it will continue to cook in the oven.
4. Assemble: Grease your cake pan (preferably a springform pan or one with a removable bottom for easy flipping). Pour the warm caramel into the bottom, spreading it evenly to coat the base.
5. Add the bananas: Peel the bananas, slice them in half lengthwise, and arrange them on top of the caramel with the flat side facing down.
6. Bake: Pour the cake batter evenly over the bananas. Bake for approximately 50 minutes. Check if it's done by inserting a wooden toothpick into the center; it should come out clean.

Storage

You can keep this cake for 2 to 3 days at room temperature, wrapped tightly in plastic wrap. Enjoy!

J'ai toujours trouvé que la banane n'était pas assez exploitée...

Ingrédients

  Pour la pâte à gateau

75 g de beurre

100 g de sucre

1 oeuf

1 yahourt nature

120 g de farine

1 cuillère à café rase de levure chimique

1/2 cuillère à café de vanille en poudre

Pour les bananes caramélisées

30 g de beurre

1 grosse pincée de sel

45 g de sucre

3 bananes mûres

Encre plus d'astuces sur le blog

Instructions

 Préparez la pâte à gâteau en mélangeant d'un côté tous les ingrédients secs ensemble, puis de l'auitre tous les ingrédients liquides ensemble. Incoprorez les deux préparations sans trop mélanger (sous peine que le gâteau ne soit plus moelleux. Plus vous mélangez, plus la pâte devient dure en cuisant).

Préchauffez le four à 170 °C

Dans une petite casserole, mélangez le sucre, le beurre et le sel jusqu'à ce que le mélange soit fondu et légèrement caramélisé (surtout pas trop car il va encore cuire dans le four)

Beurrez votre moule à manquer puis versez-y le caramel, nappez bien tout le fond.

Epluchez et coupez les bananes dans le sens de la longeur et disposez sur le caramel (côté plat sur le caramel).

Versez la pâte à gâteau sur les bananes puis enfournez pour 50 minutes environ (vérifier la cuisson avec une pique en bois. Elle doit ressortir sèche)

Paris-Brest Style Eclairs with Praliné and Caramelized Hazelnuts

This recipe makes about 10 éclairs inspired by French pastry chefs like Philippe Conticini and Christophe Michalak.

Ingredients

For the Choux Pastry:

• 1 batch of Christophe Michalak's choux pastry with craquelin (crackly cookie topping).

For the Praliné Cream:

• 60 g praliné paste (homemade or store-bought)
• 300 g whole milk
• 1 g gelatin (about 1/2 sheet)
• 30 g cornstarch (Maïzena)
• 30 g sugar
• 4 egg yolks
• 30 g butter

For the Base & Filling:

• 10 teaspoons of praliné paste (1 tsp per éclair)
• A handful of coarsely chopped caramelized hazelnuts (Note: If making homemade praliné, set some caramelized hazelnuts aside before blending them into a paste).

Instructions

1. The Choux Pastry ( there is an option to make ahead)

Ideally the day before (or on the same day), prepare your choux pastry dough and pipe the éclairs according to Christophe Michalak's method.

>

2. Prepare the Praliné Cream

1. Soak the gelatin sheet in a small cup of cold milk for about 5 minutes to soften it.
2. In a saucepan, bring the remaining milk and the 60 g of praliné paste to a boil.
3. In a separate bowl, whisk the egg yolks, cornstarch, and sugar together until the mixture turns pale (blanches).
4. Stir the softened gelatin into the egg mixture, then gradually pour in the boiling praliné milk while whisking constantly.
5. Return the whole mixture to the saucepan and cook over medium heat for a few minutes, stirring continuously until it thickens.
6. Transfer the pastry cream to a shallow dish and stir occasionally to let it cool down.
7. When it reaches about 40°C (lukewarm to the touch if you don't have a thermometer), add the butter cut into small pieces and mix thoroughly.
8. Place the cream in the refrigerator to chill for at least 2 hours.

3. Assembly (Dressage)

1. Using a sharp knife, gently slice your baked éclairs in half lengthwise.
2. Spread one teaspoon of pure praliné paste along the bottom shell of each éclair.
3. Sprinkle the chopped caramelized hazelnuts over the praliné.
4. Using a piping bag, generously pipe the chilled praliné cream onto the base.
5. Place the top shell back on, and your Paris-Brest style éclairs are ready to enjoy!

PHOTO : Canon EOS 650D obj Sigma 30mm

Translate : from french by AI

Chocolate and Matcha-Coconut Ice Cream Sandwiches

This frozen cookie recipe can be adapted to any flavor and is bound to drive you crazy!

• Prep Time: 2 hours
• Total Time: 2 hours
• Yields: 25 shortbread cookies

Ingredients

For the Shortbread Cookies (Sablés)

• 110g butter, softened
• 110g flour (Note: For the chocolate version, replace 20g of flour with 20g of cocoa powder)
• 85g sugar
• 1 egg yolk
• 30g fine cornmeal (semolina)
• 1/2 tsp salt
• 1/2 tsp vanilla powder

For the Chocolate Ice Cream

• 1 pint of chocolate ice cream (preferably homemade, or store-bought)

For the Quick Matcha Ice Cream

• 1 pint of matcha-coconut ice cream (or store-bought pistachio ice cream)

Instructions

1. Making the Cookies

1. In a mixing bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy.
2. Add the egg yolk and mix again.
3. Incorporate the salt, vanilla, cornmeal, and flour (plus the cocoa powder if you are making the chocolate version). Mix until a smooth dough forms.
4. Gather the dough into a ball and flatten it slightly with the palm of your hand. Wrap it in plastic wrap and chill in the refrigerator for 1 hour until firm.
5. Place your chilled dough ball between two sheets of plastic wrap. Roll it out thinly with a rolling pin, just like a pie crust.
6. Using a cookie cutter or a small glass, cut out circles and place them on a baking sheet lined with parchment paper. (Tip: If the dough becomes too soft to cut, place it back in the fridge or freezer for a few minutes).
7. Preheat your oven to 190°C (375°F) and bake for about 10 minutes until barely golden. Do not overbake them, or they will be too brittle (baking time may vary depending on your oven).

2. Assembly

• Create the sandwiches by placing a scoop of your choice of ice cream between two shortbread cookies, then press down gently.

more tips on the blog

PHOTO : Canon EOS 650D obj Sigma 30mm

Translate : from french by AI

Chocolate and Matcha-Coconut Ice Cream Sandwiches

This frozen cookie recipe can be adapted to any flavor and is bound to drive you crazy!

• Prep Time: 2 hours
• Total Time: 2 hours
• Yields: 25 shortbread cookies

Ingredients

For the Shortbread Cookies (Sablés)

• 110g butter, softened
• 110g flour (Note: For the chocolate version, replace 20g of flour with 20g of cocoa powder)
• 85g sugar
• 1 egg yolk
• 30g fine cornmeal (semolina)
• 1/2 tsp salt
• 1/2 tsp vanilla powder

For the Chocolate Ice Cream

• 1 pint of chocolate ice cream (preferably homemade, or store-bought)

For the Quick Matcha Ice Cream

• 1 pint of matcha-coconut ice cream (or store-bought pistachio ice cream)

Instructions

1. Making the Cookies

1. In a mixing bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy.
2. Add the egg yolk and mix again.
3. Incorporate the salt, vanilla, cornmeal, and flour (plus the cocoa powder if you are making the chocolate version). Mix until a smooth dough forms.
4. Gather the dough into a ball and flatten it slightly with the palm of your hand. Wrap it in plastic wrap and chill in the refrigerator for 1 hour until firm.
5. Place your chilled dough ball between two sheets of plastic wrap. Roll it out thinly with a rolling pin, just like a pie crust.
6. Using a cookie cutter or a small glass, cut out circles and place them on a baking sheet lined with parchment paper. (Tip: If the dough becomes too soft to cut, place it back in the fridge or freezer for a few minutes).
7. Preheat your oven to 190°C (375°F) and bake for about 10 minutes until barely golden. Do not overbake them, or they will be too brittle (baking time may vary depending on your oven).

2. Assembly

• Create the sandwiches by placing a scoop of your choice of ice cream between two shortbread cookies, then press down gently.

Devour immediately!

Photo ; EOS 650D obj: 300 mm

Translate from french by IA

Maybe one of my favorite recipes (I am an absolute fan of meat preparations—meatballs, croquettes, etc.

Meatballs in Tomato Sauce

• Prep time: 20 minutes
• Cook time: 20 minutes
• Yields: 6 servings

Ingredients

For the meatballs

• 700 g (approx. 1.5 lbs) ground pork
• 2 small eggs
• 150 ml milk
• 40 g breadcrumbs
• 6 sprigs of fresh parsley, finely chopped
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp mustard
• ½ tsp "Caribbean blend" spices (or a mix of ground nutmeg and cinnamon)
• 1 pinch of salt (Note: if your ground pork is already seasoned/salted by the butcher, omit the salt)
• 20 g pine nuts or crushed almonds

For the sides

• 500 g spaghetti or linguine
• 1 liter tomato coulis (or tomato puree)

Instructions

1. Make the meatballs: Mix all the meatball ingredients together using your hands until the mixture is completely smooth and well combined. Shape into evenly sized meatballs.
2. Brown the meat: Heat a large skillet over high heat. Without adding any extra oil or fat (pork is naturally fatty enough), add the meatballs and brown them nicely on all sides.
3. Simmer in sauce: Once the meatballs are browned, pour in the tomato coulis. Cover the skillet and let it simmer over low heat for another 10 minutes. If the sauce becomes too thick, stir in a small splash of water.
4. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions.
5. Serve: Drain the pasta and serve immediately topped with the hot meatballs and tomato sauce.

Photo : Canon EOS 650D, objectif Sigma 30 mm / F1,4

I share this easy recipe completly insane

Homemade Frozen Snickers

Yields: 12 bars

Prep time: 1 hour

Freezing time: 2 days

INGREDIENTS

For the Peanut Butter Ice Cream

180 g heavy cream (must be full-fat and very cold)

20 g milk

100 g sweetened condensed milk

60 g peanut butter

For the Soft Peanut Caramel

80 g sugar

120 g heavy cream

40 g butter

1/4 tsp salt

120 g unsalted roasted peanuts

For the Chocolate Coating

300 g dark chocolate (55%) or a mix of dark and milk chocolate

30 g sunflower oil

INSTRUCTIONS

1. Prepare the Ice Cream

Using an electric mixer, whip the cold heavy cream until it forms stiff peaks (chantilly).

In a separate bowl, whisk together the peanut butter, sweetened condensed milk, and milk.

Gently fold this mixture into the whipped cream. Beat briefly until smooth and combined.

Pour the mixture into a square mold (lined with parchment paper) about 2-3 cm thick, or use silicone bar molds.

Freeze for 2 days to ensure it is completely firm.

2. Prepare the Soft Caramel

Heat the cream until very hot (this prevents splattering when added to the sugar).

In a saucepan, melt the sugar over low heat until it becomes an amber-colored caramel.

Add the hot cream all at once (be careful of steam and splashes). Stir constantly until the caramel is fully dissolved.

Remove from heat and vigorously stir in the butter and salt. Let it cool.

Once cooled, mix the caramel with the peanuts.

Spread the peanut-caramel mixture over the frozen ice cream layer and return to the freezer until set.

3. Coating and Assembly

The Coating: Prepare this at least one hour in advance. Melt the chocolate and oil together (about 1 minute in the microwave). Let it cool to room temperature.

Assembly: Slice the frozen block into bars (6-8 cm long).

Dip each bar into the melted chocolate and place them on a tray lined with parchment paper.

Return to the freezer immediately and keep frozen until serving.

On est loin de l'équilibre : c'est gras et sucré , il n'y pas de fibre... mais c'est tellement bon.

Ingrédients

Pour la glace au beurre de cacahuète

• 180 g de crème entière fluide bien froide elle doit être bien froide et entière, sinon elle ne montera pas
• 20 g de lait
• 100 g de lait concentré sucré
• 60 g de beurre de cacahuète

Pour le caramel moelleux aux cacahuètes

• 80 g de sucre
• 120 g de crème entière fluide
• 40 g de beurre
• 1/4 de cuillère à café de sel
• 120 g de cacahuètes grillées non salées

Pour l'enrobage au chocolat

• 300 g de chocolat noir à 55% ou mieux, un mélange de chocolat noir 55% et de chocolat au lait 40%
• 30 g d'huile de tournesol

Instructions

Préparez la glace

• A l'aide d'un batteur électrique, montez la crème bien froide en chantilly.
• Battez ensemble le beurre de cacahuète, le lait concentré sucré et le lait dans un autre récipient, puis ajoutez cette préparation à la chantilly.
• Battez les deux préparations ensemble brièvement, jusqu'à obtenir un mélange homogène.
• Versez la préparation dans un moule carré recouvert de papier sulfurisé sur 2-3 cm d'épaisseur maximum, ou versez dans des moules à barres chocolatées en silicone.
• Réservez 2 jours au congélateur

Préparez le caramel moelleux

• Faites chauffer la crème (elle doit être très chaude au moment de la verser dans le caramel pour éviter le choc des températures).
• Dans une casserole, versez le sucre et faites chauffer à feu doux jusqu'à obtenir un caramel ambré.
• Ajoutez la crème chaude en une fois en faisant très attention aux projections.
• Remuez bien et poursuivez la cuisson à feu moyen jusqu'à ce que la caramel soit dissout.
• Hors du feu, ajoutez le beurre puis le sel en remuant vivement.
• Versez dans un pot et laissez refroidir.
• Mélangez le caramel au cacahuètes et réservez au frais.
• Etalez le caramel aux cacahuètes sur le mélange glacé puis remettez au congélateur pour que le tout durcisse suffisamment.

L'enrobage au chocolat

• Au moins une heure avant l'enrobage, pour bien laisser le temps au chocolat de refroidir, préparez l'enrobage en faisant fondre le chocolat et l'huile 1 minute au micro-ondes.

Le montage

• Au dernier moment, découpez des barres de glace de 6-8 cm à l'aide d'un couteau (ou démoulez vos barres)
• Trempez chaque barre dans le chocolat fondu puis déposez-les au fur et à mesure sur un plat recouvert de papier sulfurisé
• Remettez les barres au congélateur jusqu'au moment de les consommer

Yield: Around 15 truffles

Ingredients

• 100 g ladyfingers (boudoirs)
• 70 g mascarpone cheese
• 30 ml strong espresso coffee (adjust slightly to achieve the right consistency)
• Unsweetened cocoa powder (as needed for coating)

Instructions

1. Blend the base: Break the ladyfingers into pieces and place them in a blender or food processor along with the mascarpone and the strong coffee.
2. Adjust to taste: Blend until a smooth paste forms. Taste the mixture and adjust the coffee flavor or texture if needed. Optional: You can add a teaspoon of sugar or a splash of Amaretto liqueur if you prefer a sweeter or more authentic alcohol-infused tiramisu flavor.
3. Shape and coat: Roll the paste into small, bite-sized balls using your hands, then roll each ball into the unsweetened cocoa powder until fully coated.

this is a complete recipe but you can find other tips on my blog

Storage Note

>

Peanut Butter and Chocolate Chip Cookies

Yield: Makes about 12 cookies

Ingredients

• 50g all-purpose flour
• 25g granulated sugar
• 55g blond vergeoise sugar (can be substituted with light brown sugar)
• 35g butter, softened
• 105g crunchy peanut butter
• 1 large egg
• 50g to 60g milk chocolate chips (or a chocolate bar chopped into chunks)
• 1/2 tsp vanilla powder (or vanilla extract)
• 1/2 tsp baking soda

Instructions

1. Cream the butter and sugars: In a bowl, mix the softened butter and sugars together with a fork until the mixture becomes pale and creamy.
2. Add wet ingredients: Stir in the peanut butter and mix well. Then, add the egg and vanilla extract, and blend thoroughly.
3. Incorporate dry ingredients: In a separate bowl, mix the dry ingredients (flour and baking soda) together, then combine them with the wet mixture. Mix until a dough forms.
4. Add chocolate: Fold in the chocolate chips or chopped chocolate chunks.
5. Chill the dough: Shape the dough into a log/cylinder and wrap it tightly in plastic wrap or parchment paper. Let it rest in the refrigerator for at least 1 hour so the dough can firm up.
6. Preheat and slice: Preheat your oven to 180°C (350°F). Using a sharp knife, slice the dough log into rounds about 2 cm (around 0.8 inches) thick.
7. Arrange: Place the slices on a baking sheet lined with parchment paper, leaving plenty of space between them. Press down very gently on each cookie with the palm of your hand. (Note: You can freeze the sliced unbaked cookies at this stage; you will just need to bake them slightly longer straight from the freezer).
8. Bake: Bake for about 9 minutes.
9. Cool: When you take them out of the oven, the cookies will still be very soft. Carefully slide the parchment paper off the hot baking sheet onto a wire rack or flat surface to cool.

>

Homemade Dubai Chocolate Bar Recipe

Honestly it's a ---------------thing

Ingredients

130g Kadaif, chopped

20g Butter

130g Pure Pistachio Paste (unsweetened)

10g Tahini (sesame paste)

70g White Chocolate

50g Milk Chocolate (e.g., Valrhona Jivara 40%)

200g Dark Chocolate (e.g., Valrhona Equatoriale 55%) for the shell

1 tbsp Neutral Oil

1 large pinch of Salt (essential to enhance the pistachio flavor)

Instructions

1. Prepare the Crunchy Kadaif

In a large non-stick skillet, melt the butter. Add the chopped Kadaif, pulling the strands apart. Toast over low heat until deep golden brown and very crunchy. Watch it closely, as it can burn quickly.

2. Make the Pistachio Filling

Melt the white chocolate, milk chocolate, and oil in the microwave in short bursts.

Stir this melted mixture into the pistachio paste and tahini.

Add the pinch of salt and mix well.

Finally, fold in the toasted Kadaif until fully coated. Set aside.

3. Prepare the Chocolate Shell

Simplified Tempering: Melt 170g of the dark chocolate in the microwave (30-second increments). Stop while there are still a few unmelted solid pieces.

Add the remaining 30g of chocolate and stir vigorously until completely smooth and glossy.

Pour the chocolate into a silicone bar mold. Rotate the mold to coat the bottom and sides thinly. Pour out any excess.

Place in the freezer for 5 minutes to set.

More tips on my blog

4. Assembly

Remove the mold from the freezer and spread the pistachio-kadaif filling evenly inside.

Pour the remaining melted dark chocolate over the top and smooth it out with a spatula.

Let it set at room temperature for 30 minutes, or in the refrigerator for 15 minutes before unmolding.

I know, it’s arguably not a "real" cheesecake, but this version of a great French classic—made with mascarpone and whipped cream—definitely fits the theme.

Ingredients

24 Thé Brun biscuits: Or Petit-Beurre biscuits (though they are more crumbly).

1 bowl of cooled coffee: Must be at room temperature. If it's hot, the biscuits will dissolve, and you won't be able to assemble the cake.

250 g Mascarpone: Provides a better texture than butter.

75 g Sugar

2 sticks of instant coffee: Diluted in a tiny bit of water (1 tbsp max)—approx. 4 g or 2 full teaspoons.

2 Egg yolks

20 g Water

20 cl Heavy cream (very cold): At least 30% fat content to ensure it whips properly.

Instructions

1. Preparing the Coffee Cream

Set up a double boiler (bain-marie).

Heat the water and sugar in a saucepan. Once it reaches a rolling boil, pour it over the egg yolks while whisking constantly.

Cook the mixture over the double boiler for 10 minutes, whisking continuously. The goal is to pasteurize the eggs and cook them until the mixture thickens.

Immediately add the mascarpone and mix with an electric mixer or whisk. Add the diluted instant coffee and whisk again until smooth.

Let it cool slightly. Meanwhile, whip the cold heavy cream into stiff peaks (chantilly).

Gently fold the whipped cream into the mascarpone mixture using a top-to-bottom motion to keep it light and airy.

2. Assembly

Line a 20 cm (approx. 8-inch) loaf tin with plastic wrap.

Quickly dip the biscuits into the cooled coffee, then arrange them at the bottom and along the sides of the tin.

Spread a thin layer of the mascarpone mixture over the biscuits.

Repeat the process until all ingredients are used, finishing with a final layer of biscuits.

more tips on the blog

I’m almost ashamed to share such a tasty recipe with you

This unique version of tiramisu uses roasted strawberries and a cooked sabayon, meaning no raw eggs are used. It is incredibly creamy, fruity, and perfect for summer.

Prep time: 1 hour

Cooking time: 30 minutes

Resting time: At least 5 hours

Servings: 6 people

Ingredients

For the Roasted Strawberries

600g (approx. 1.3 lbs) strawberries, washed, hulled, and halved

1 tsp orange zest (or other citrus)

100g (1/2 cup) sugar

For the Sabayon

2 egg yolks

50ml (approx. 3.5 tbsp) Sauternes or another sweet white wine

20g (1.5 tbsp) sugar

For the Cream & Assembly

150g ladyfinger biscuits (about 15 biscuits)

80g (approx. 3 oz) mascarpone, at room temperature

1 tsp orange zest

150ml (approx. 2/3 cup) heavy cream, very cold

1.5 tsp vanilla powder

80ml (approx. 1/3 cup) Grand Marnier (optional; or 40ml Limoncello)

For the Crushed Strawberries

250g (approx. 1/2 lb) fresh strawberries

1 tbsp sugar

Instructions

Roast the Strawberries

Preheat your oven to 200°C (400°F).

Line a baking sheet with parchment paper. Spread the halved strawberries on the sheet.

Sprinkle with 100g of sugar and the orange zest.

Roast for about 20 minutes until they release their juices and are slightly softened.

2. First Layer

Line your mold with plastic wrap. Place the roasted strawberries (drained of their juice) at the bottom.

Dip the ladyfingers into the remaining strawberry roasting juice (both sides) and place them over the strawberries.

Drizzle the alcohol (Grand Marnier or Limoncello) over the biscuits.

3. Prepare the Sabayon

Set up a double boiler (place a bowl over a pot of simmering water; the bowl should not touch the water).

Add the egg yolks, Sauternes, and 20g of sugar to the bowl.

Whisk vigorously and constantly for about 5 minutes until the mixture is thick and frothy. Remove from heat.

4. Prepare the Cream

Gently fold the sabayon into the room-temperature mascarpone. Spread a thick layer of this mixture over the biscuits.

In a separate cold bowl, whip the heavy cream with the orange zest and vanilla until stiff peaks form.

Spread the whipped cream over the sabayon layer.

5. Final Assembly

Roughly blend or mash the 250g of fresh strawberries with 1 tbsp of sugar. Spread this over the cream layer.

Dip the remaining biscuits into any leftover strawberry juice and place them on top.

Cover with plastic wrap and refrigerate for at least 5 hours.

6. Serving

Before serving, invert the tiramisu onto a plate, remove the plastic wrap, and slice.

J'ai presque honte de partager une recette aussi scandaleuse

Pour le tiramisu

600 g de fraises lavées, équeutées et coupées en deux

1 cuillère à café de zestes d’orange ou autre agrume

100 g de sucre

Pour le sabayon

2 jaunes d’oeuf

5 cl de Sauternes ou autre vin blanc sucré

20 g de sucre

Pour le tiramisu

150 g de biscuits à la cuiller (environ 15 biscuits)

80 g de mascarpone à température ambiante

1 cuillère à café de zestes d’orange

15 cl de crème entière très froide

1.5 cuillère à café de vanille en poudre

8 cl de Grand Marnier optionnel (vous pouvez remplacer par du limoncello, dans ce cas n’en mettez que 4 cl)

Pour les fraises écrasées

250 g de fraises

1 cuillère à soupe de sucre

Instructions

Préparez les fraises rôties : Disposez une grande feuille de papier cuisson sur la plaque de votre four et déposez-y les fraises coupées en deux. Saupoudrez de 100 g de sucre et de zestes d’orange et enfournez à 200°C pendant 20 minutes environ, jusqu’à ce qu’elles aient libéré du jus et qu’elles soient légèrement cuites.

Recouvrez votre moule de film alimentaire puis déposez les fraises (sans le jus) dans le fond du moule. Trempez les biscuits dans le jus (des deux côtés) puis déposez-les sur les fraises pour former un premier étage de biscuits. Versez un peu d’alcool sur les biscuits.

Préparez le sabayon. Placez un saladier au-dessus d’une casserole d’eau bouillante (le saladier ne doit pas toucher l’eau) et mettez-y les deux jaunes, d’oeufs, le Sauternes et le sucre. Fouettez vivement sans vous arrêter, tout en continuant la cuisson. Au bout de 5 minutes environ, le mélange doit être mousseux et épais. Votre sabayon est prêt ! Votre

Mélangez le sabayon au mascarpone et déposez une couche épaisse de ce mélange sur les biscuits.

Montez la crème froide en chantilly (pour vous aider, placez votre fouet et votre saladier au congélateur 15 à 30 minutes avant, elle montera plus vite). Ajoutez les zestes d’orange et la vanille. Lorsque la crème est ferme, étalez-la sur la couche de sabayon.

Mixez grossièrement les fraises restantes avec le sucre et déposez ce mélange sur la crème.

Déposez les biscuits trempés dans le reste de jus de fraises sur les fraises écrasées. Retournez-les pour qu’ils soient imbibés des deux côtés.

Recouvrez de film alimentaire et placez au frais pour 5 heures. Au moment de servir, démoulez-le sur une assiette et servez en parts.

Et plus de trucs sur le blog

Spanish-Style Coca with Peppers and Tuna

The Coca is a specialty from Valencia, Spain (also very popular in Algeria and Southern Spain). It is a sort of simplified Spanish pizza where the dough doesn't need to be kneaded. It is typically served as an appetizer or tapas, cut into squares.

Ingredients

For the dough:

• 400g all-purpose flour
• 25cl lukewarm water
• 1 cube of fresh baker's yeast
• 18cl oil (peanut or vegetable oil)
• 1 pinch of salt

For the topping:

• 1.5kg tomatoes
• 2 large red bell peppers
• 1/2 clove of garlic (germ removed)
• 2 hard-boiled eggs
• 2 cans of tuna flakes (drained)
• 1 eggplant, diced (optional)
• 1 tsp olive oil
• Salt, pepper, and dried oregano
• 1 tsp sugar (to balance the acidity of the tomatoes)

Instructions

1. Prepare the Filling

1. Peel and seed the peppers, then cut them into thin strips.
2. Peel and seed the tomatoes, keeping only the flesh, and cut them into small cubes.
3. In a large non-stick pan, heat the olive oil and sauté the garlic until soft.
4. Add the peppers and cook for about 10 minutes.
5. Add the eggplant (if using), cook for a few more minutes while stirring, then add the tomatoes.
6. Season with salt, pepper, a tablespoon of oregano, and the sugar.
7. Simmer for about 20 minutes until the mixture has reduced and caramelized slightly. Set aside to cool.

2. Prepare the Dough

1. Dissolve the yeast in the lukewarm water.
2. Place the flour in a large bowl. Add the water/yeast mixture, salt, and oil.
3. Mix well by hand. Note: The texture will be oily and a bit strange—this is normal! You don't need to knead it; just mix until smooth.
4. Cover the bowl with a clean cloth and let it rise in a warm place for 1 to 1.5 hours.

3. Assembly and Baking

1. Preheat your oven to 200°C (390°F).
2. Spread the dough (about 5mm thick) onto a baking sheet or a large square mold. No need to grease the pan as the dough is already oily.
3. Spread the vegetable filling evenly over the dough.
4. Bake for approximately 30 minutes on the lower rack of the oven.
   • Tip: If you want a softer crust, cover the coca with a clean, damp cloth as soon as it comes out of the oven.
5. Let it cool slightly, then scatter the drained tuna flakes on top.
6. Grate or slice the hard-boiled eggs over the top before serving.

More tips on Royal Chill :