tag:blogger.com,1999:blog-83334037332297817792024-03-13T14:44:48.049+01:00Patisserie chez MyrtilleMyrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8333403733229781779.post-57790340668664252462012-08-31T14:16:00.000+02:002014-08-05T06:36:57.826+02:00Foodie Penpall August 2012<div class="separator" style="clear: both; text-align: center;">
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This month I got a lovely package from Jenni (http://jensfoodandphotos.blogspot.co.uk/) out Scotland. I was so delighted, especially with the mini cupcake wrappers, they are absolutely adorable.<br />
The oatcakes, digestives and crisps dissapeared quite quickly into my partners tummy!<br />
The tea I will keep for the weekends so I can sip away from it on a quiet sunday morning.<br />
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Oh I so love this foodie penpall, it feels like its Christmas everytime I receive a food package!<br />
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Thank you so much Jenni!<br />
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Love, <br />
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Stef<br />
<br />Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com1tag:blogger.com,1999:blog-8333403733229781779.post-79708797672449938942012-07-27T18:48:00.004+02:002012-07-27T18:48:52.897+02:00A few cakes I made this year<div class="separator" style="clear: both; text-align: center;">
Cookie monster cake rawrrr....</div>
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Cake I made for my godchild Matthias </div>
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Pirate cake for the kid of one of my colleagues</div>
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<em>Ok this one might need a bit of an explanations...</em></div>
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<em>My fiance and me have spent the last winter season working in the french alps for a British chalet company.</em></div>
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<em>Every day we did our best to impress the guests in our chalet with our cooking skills and sometimes we did get special requests for a birthday.</em></div>
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<em>Well this one was requested by a man whom wanted to surprise his 40 year old wife with a boob cake for her birthday (god forbid if my man ever wants to surprise me with a cake like this!).</em></div>
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<em>Since it was for a woman I did try to make it as classy as possible and the customer was very pleased indeed!</em></div>
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</div>Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-4600893689659887462012-07-27T18:28:00.001+02:002012-07-27T18:50:38.626+02:00Lethal choux buns filled with patisserie cream<h2 class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;"><em>When I went to high school I always dreamt of getting a degree in cooking or baking. Unfortunately my parents didn't share the same idea and decided I should first get a proper degree and if I still wanted to go to cookery school I should just do this in my free time once I finished high school.</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>After high school came university and in the end it took me till I was 24 years old before I inscribed myself into a full time year course.</em></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><em>One of the things I learnt to master there is choux buns of cream puffs. There was a 50 year old guy in my course whom used to burn everything and used to be quite a disaster as a cook, but gosh he was a master at making choux buns!</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>I never stop being amazed at how this simple pastry turns into such a golden delicious air balls!</em></span><br />
<span style="font-family: Times;"><em>In Belgium we traditionally fill them with patisserie cream which is like a thick custard.</em></span><br />
<span style="font-family: Times;"><em>I do warn you these things are lethal, it is simply impossible to stop after one, you would just keep eating them!</em></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><u><strong>Choux pastry recipe (adapted from Julia Child)</strong></u></span><br />
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;"><u>Ingredients: (makes about 35 puffs)</u></span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">120ml whole milk</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">120ml water</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">115g butter</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">1/4 tsp sugar</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">1/4 tsp salt</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">140g plain flour</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">5 large eggs of 6 medium eggs</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;"></span><span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Preheat oven to 180C°</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Bring water and milk to a boil in a pan with the butter, salt and sugar. Boil slowly until butter has melted.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Remove from heat and immediately pour in the flour and beat vigorously with a wooden spoon for several seconds to blend thoroughly. </span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Then beat over a moderately high heat for 1 to 2 minutes until mixture begins to leave the side of the pan and form a mass. You know it is good when you got light crust on the bottom of the pan. This means the mixture has 'dried' out enough.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Remove pan from heat and make a well in the centre of the mixture. Break one egg into the centre of the well and beat thoroughly until blended. This will look weird and a bit curdle at first, but stick trough it will all come together.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Continue with the remaining eggs, beating them in one by one until combined and smooth.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">You could also use a hand mixer for this if you want to give your biceps a rest!</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Place a grease proof baking sheet onto a baking tray.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Spoon mixture into a piping bag and then squeeze into mounds, about 4cm in diameter onto the baking sheet.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Space the mounds about 6cm apart to allow for spreading.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Dip a pastry brush into the beaten egg and flatten each puff very slightly with the side of the brush avoiding dripping egg down the puff onto the baking sheet.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Put the tray {or trays!} into the upper and lower thirds of the preheated oven.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Bake for about 30 Min's (depending on oven!) until puffs have risen and are golden in colour. ~They should be firm and crusty to the touch.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Remove from oven and pierce the bottom of each puff with a sharp knife to let the steam out. This is mighty important because otherwise your choux buns will get soggy very quickly.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;"></span><span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Put the trays back into the oven and leave to bake for an other 10minutes. </span><span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Remove from oven and put puffs onto a cooling rack.... et voila!</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Fill the puffs with cream patisserie or whipped cream of even ice cream or savoury fillings, you can experiment to your hearts content!</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">I tend to fill them with cream patisserie and dip them in a good quality chocolate ganache (melt 200g milk chocolate with a dash of cream). YUM!</span></div>
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<i><span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">To Freeze</span></i><span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;"></span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">Puffs freeze perfectly. When cool place into a freezer bag or box.</span></div>
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<span lang="EN-GB" style="font-size: 10.5pt; mso-ansi-language: EN-GB;">When you want to use them just put the frozen puffs onto a baking tray and heat in an oven at 180C° for 3 - 4 minutes.</span></div>
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</div>Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-79160479800299660732012-07-27T18:25:00.001+02:002012-07-27T18:50:54.826+02:00Patisserie Cream<br />
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<em>One of my favourite things in life is patisserie cream! This basically is a thick custard to fill fruit tarts with, choux buns, eclairs, puff pastry, ...</em></div>
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<em>I just could eat it all the time, gooey vanilla loveliness, yum!</em></div>
<em>A typically Belgian way is to eat it cold with crumbled speculoos biscuits on top.</em><br />
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<em>Traditionally it is made with a vanilla pod, but I got a recipe that is more cost effective and as good in flavour.</em><br />
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<u>Ingredients:</u></div>
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1L of whole milk</div>
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3 egg yolks</div>
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250g caster sugar</div>
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100g vanilla pudding powder</div>
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Bring 3/4l of milk to the boil. In the meantime you whisk the eggs, sugar and the vanilla powder with the remaining milk, so you got a lump free mixture.</div>
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Once the milk boils, add the boiling milk to your mixture (NOT the other way around), stirr well and pour it all back into the cooking pot.</div>
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Put back on the stove on a low heat and keep stirring till it has the consistency of vanilla pudding.</div>
Pour in a bowl and cover with cling film immediately in contact with the cream, this to avoid that a skin forms.<br />
Leave to cool in the fridge for several hours.Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-42406182440102023372012-07-11T15:57:00.000+02:002012-07-27T18:51:17.858+02:00Speculoos Biscuits<div style="text-align: center;">
<img src="https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcRZZAZQqOtNGO25pR-7dLTs7Cn72u9CfzQ7k8ZIym6idmhHJIGX" /> </div>
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It seems there is all over Europe a bit of a hype going on about this typical Belgian caramelised biscuit. I guess you could compare it with gingerbread biscuits that are made around Christmas time in the UK.</div>
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In Belgium it is a national sport to eat them all year round and especially dipped in a cup of coffee.</div>
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Beside the classic biscuit from Lotus Bakeries, you can now also find Speculoos paste, which is like a spread to put on a sandwich and just taste so divine!</div>
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We also got Speculoos Ice cream, Speculoos cheese, Speculoos pate, whatever you can think of we probably got a Speculoos version of it!<br />
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Since I am living in the town where the factories are that produce these heavenly biscuits, I had a got at making my own version.<br />
And you know what? They didn't turn out half that bad :)<br />
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<u>Recipe Speculoos Biscuits</u><br />
<br />
Makes about 30 regular sized biscuits<br />
<ul>
<li><span style="font-family: inherit;">100g Soft butter</span></li>
<li><span style="font-family: inherit;">250g plain flour</span></li>
<li><span style="font-family: inherit;">250g Casonnade sugar (can’t really find that in the UK, so replace with dark muscovado sugar.</span></li>
<li><span style="font-family: inherit;">3g Bicarbonate of Soda</span></li>
<li><span style="font-family: inherit;">3g Speculoos spices (is mix of cinnamon, cloves, nutmeg, white pepper and ginger)</span></li>
<li><span style="font-family: inherit;">3g Salt</span></li>
<li><span style="font-family: inherit;">1 egg</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Mix everything together and leave the cookie dough overnight in the fridge, so the flavours can mature.</span></div>
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<span style="font-family: inherit;">Cut out in any shape you like and bake for about 12 min on 180C°.</span><span style="font-family: Batang, serif;"></span></div>
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<span style="font-family: inherit;">Enjoy!</span></div>
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<br /></div>Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-86407895206532153382012-07-11T15:16:00.001+02:002012-07-11T15:16:39.189+02:00Foodie Penpalls<div style="text-align: center;">
<img src="http://www.theleangreenbean.com/wp-content/uploads/2012/03/fpplogo.jpg" />
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<br />
Last month I joined the Foodie Penpalls Network. For more info check the link in my menu.<br />
Basically every month you get somebody assigned where you send a food related package to.<br />
You in return will receive a package from an other person that got assigned to you.<br />
It seems like a fun way to get in contact with other people whom are as passionate about food as I am!<br />
The package can contain products that are typical for your region or your ethnicity, products to make a certain dish with and so much more if you let your imagination roam free :)<br />
On the last workday of this month I will publish what I had gotten from the person whom I was assigned to.<br />
Thank you so much Carol Anne from <a href="http://thisisrocksalt.com/">http://thisisrocksalt.com/</a> for starting up this wonderful network in Europe!<br />
I just can't wait!Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-338844731820258322011-02-20T21:20:00.000+01:002011-02-20T21:20:21.852+01:00Marzipan figures exam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYazLyLpMn7LmwkY478mFN-iF1v8QbB1yJDqU3InPtU0EwZn3LyKN6uWyhadLOizG_Gl6m1uJocztBsyphjsYTGHbiA3Z5HRcTEXuXzZUreTb3xcChyd3KrXhCq4hZfQMOGDTeWkNFapU/s1600/DSC08104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYazLyLpMn7LmwkY478mFN-iF1v8QbB1yJDqU3InPtU0EwZn3LyKN6uWyhadLOizG_Gl6m1uJocztBsyphjsYTGHbiA3Z5HRcTEXuXzZUreTb3xcChyd3KrXhCq4hZfQMOGDTeWkNFapU/s320/DSC08104.JPG" width="320" /></a></div>A few weeks back we had an exam in our evening class to close off our module of marzipan figures.<br />
On the picture above you can seem my entry! Guess what... I had the best score in class!Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-6067830775240761612011-02-02T18:11:00.000+01:002011-02-02T18:11:46.513+01:00Marzipan bear familyJust a quick picture to show you what we have made in our last marzipan lesson in my evening course. Next time I'll post some pictures of my exam project!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo_f6OkVB1W6q9b_ATRcVyj9y6JuawJSWD9-oWRvg3f0Ft_ROT11rMt9BdtVfE4JdL5jDx9TM90cZUFqrQegOnW8q2rCLxhoGYa5148LFKwIoGra8TWK6oE8FAWbxneKJcfLURXRyyRo/s1600/beertjes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOo_f6OkVB1W6q9b_ATRcVyj9y6JuawJSWD9-oWRvg3f0Ft_ROT11rMt9BdtVfE4JdL5jDx9TM90cZUFqrQegOnW8q2rCLxhoGYa5148LFKwIoGra8TWK6oE8FAWbxneKJcfLURXRyyRo/s320/beertjes.JPG" width="212" /></a></div>Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-55157401060450080802011-01-28T20:07:00.000+01:002011-01-28T20:07:55.340+01:00Cake decorating workshop at 'De Taartenfee'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SGZ0Z7k3hONPJ4Yzb0sXd0n6_VBs22VSBA2P5bR6-0tKVK0ybhp4nmG18-EcvliVKY-KXCSJxzSQlM7pysidG71Rw0Gxd6LLWqy-JvJOVqnFzl9SMdwki2pGqTit7MOgdCIPBCTb6Yw/s1600/DSC08057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SGZ0Z7k3hONPJ4Yzb0sXd0n6_VBs22VSBA2P5bR6-0tKVK0ybhp4nmG18-EcvliVKY-KXCSJxzSQlM7pysidG71Rw0Gxd6LLWqy-JvJOVqnFzl9SMdwki2pGqTit7MOgdCIPBCTb6Yw/s320/DSC08057.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A few weeks back I have taken my first few steps in cake decoration land. I took a workshop in how to cover a cake and use simple decorations at our Belgian cake decoration reference 'De Taartenfee'.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We've learned how to use fondant, wich is something that is hardly used in Belgium, how to colour it and how to use all the different plungers and shape moulds.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It was a fun evening and although the workshop was meant to last till 21h30 we were still all there decorating away at midnight!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So this is how my first proper decorated cake was born!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0tag:blogger.com,1999:blog-8333403733229781779.post-42160414726910687312011-01-23T14:25:00.001+01:002011-02-16T19:36:52.575+01:00Galette des rois - Three wise mens cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnxhe247YvrHXjlXSlADB17si7UodWxf6l7nRy-TtokZle9r2RIUVDuxd9_LjnGNWeB7g06ER-K9Tcqi5OoQuGOf7NTNp-sAQw052q5tGj9SJttgvHBIfwOoQkDrAoXfeM2FA3XQFU1Q/s1600/Driekoningentaart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnxhe247YvrHXjlXSlADB17si7UodWxf6l7nRy-TtokZle9r2RIUVDuxd9_LjnGNWeB7g06ER-K9Tcqi5OoQuGOf7NTNp-sAQw052q5tGj9SJttgvHBIfwOoQkDrAoXfeM2FA3XQFU1Q/s320/Driekoningentaart.JPG" width="320" /></a></div>This is a cake that is traditionally eaten on the 6th of Januari in Belgium and France. The cake was originally made to celebrate the comming of the three wise men to the crib of baby Jezus.<br />
Nowadays its just a good reason to eat a nice cake again (like we need a reason!). We tend to hide a whole almond or litle porcelain model in this cake. The one who has this model in his piece of cake, is the king for the evening (and doesn't have to do the dishes) and gets to wear the crown!<br />
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The recipe is quite straightforward and easy, but be aware it is shockingly delicious!<br />
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For 6-8 persons:<br />
<ul><li>3 eggs</li>
<li> 125 g caster sugar</li>
<li>125 g butter on room temperature</li>
<li>125 g almond powder</li>
<li>20 g flour</li>
<li>3 g salt </li>
<li>1 Tsp almond essence (be careful with this, because it might get overpowering)</li>
<li>1 Table spoon of water</li>
<li>2 rolls of ready made puff pastry (you need to have two circles of 30cm diameter)</li>
</ul>Optional: a whole almond bean or coffeebean<br />
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Preheat the oven on 180 °C<br />
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Beat two of the three eggs loose in a bowl with a fork. Take an other bowl to beat the sugar with the soft butter, till you become a creamy substance. Add the almond powder, flower, salt, the two beaten eggs and the almond essence and stir until the texture is smooth. <br />
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Roll out one of the rolls of puff pastry till you have a round circle of about 30 cm diameter. Lay this on a greased or non stick baking tray. Poor the almond cream and spread out evenly over the puff. Leave 1,5 cm free of the edges. Brush the edges with some water, press the bean somewhere into the cream. Put the second sheet of pastry on top of it.<br />
Make a little hole in the middle with a knife, so the steam can escape.<br />
Beat loose the third egg with a tablespoon of water, this way we obtain a good egg-wash and this will give the lovely golden color to the top of the cake. Brush the top of the cake with the egg-wash.<br />
I decorated the cake with some stars that I have cut out with a star shaped cookie cutter from some trimmings of the puff pastry.<br />
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Bake for about 35 minutes until golden brown. Leave to cool on a roster.<br />
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Bon apetit!Myrtillehttp://www.blogger.com/profile/07341441666543988164noreply@blogger.com0