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Shortbread Shortbread ruby jewelry or La Petite Patisserie Isa.

I think it's my year-end discovery on the net.
It comes from the blog La Petite Patisserie Isa.
The idea is simple: to grind sweets and married to a sanded. It was enough of thinking is not it? The top result is: you get a nice cookie that looks like a mirror and you bite into a sweet shortbread flavor that reminds us of our childhood, thanks to Isa I rediscovered the sweets that I had forgotten. I still did not buy for at least thirty years.

can be varied shapes, colors and use them to decorate other cakes. Retained
in a tin box, they can keep several days or even weeks.

THE RECIPE:

pastry of your choice (I recommend that it works well and is delicious - sweets of various colors - yellow egg to glaze.

Prepare pastry.


250 g flour - 175 g butter melted - 1 egg - 1 egg yolk - 100 g sugar - 1 lemon zest (or lemon extract) - 7.5 g of baking powder - 1 pinch of salt.

Place flour in a bowl, make a well in center and put the cold butter, egg, yellow, lemon zest and detailed pieces, baking powder and salt.
Start mixing with a wooden spoon. When the dough becomes hard to continue working by hand to a smooth paste.


form a ball, shoot and let cool for one hour in refrigerator.


Preheat oven to 180 degrees.

Cut with cookie cutter and scoop out the center of the sand to make room for the candy that will be added later, basking in the yolk.



Bake for 11 minutes.

Meanwhile grind between two sheets of wax paper candy with a rolling pin.

Remove shortbread from oven, garnish with candy in the recessed portion and return to oven about 4 minutes more. Although

monitor if the sweets are too long in the oven, they lose their beautiful color.

Remove from oven and cool before removing the plate.

My photos are not great, taken in the evening at home, this is not conclusive, I must admit.
so I'm allowed to borrow one of La Petite Patisserie Isa which is much prettier:

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It takes the same and over again, when we love, we do not count, they say. Log raspberry and chocolate mousse meringue on Pierre Hermé's chocolate and little history of the Yule log.

Given the success of the previous log (the one with the raspberry mousse, foam chocolate brownies with jasmine and white chocolate mousse), as were the proportions given in two parts, here again the same dessert but with a twist: a chocolate meringue outsole and a lightly whipped cream to finish. I to not fall again into the details for foam, revenue are here. Let us briefly to the meringue chocolate by Pierre Herme she gets ready before the foam, may take several days to protect from moisture ity . Chocolate Meringue Pierre Hermé (from Larousse des Desserts). For two logs. 100 g sugar - 15 g cocoa powder - 4 egg whites - 100 g caster sugar. Sift icing sugar and cocoa. Begin by drawing on parchment paper template the size of the mold to be used for the log. Do not forget that the assembly is done upside down, thus we draw the upper mold and the bass. Whisk the egg whites with electric mixer at medium speed, incorporating the outset and gradually, half the sugar. Continue whipping until egg whites are shiny, smooth and very firm. At that time paid over to rain in the second half, lifting the sugar together using a flexible spatula and lifting the overall minimum. Using the spatula then incorporating mixing icing sugar and cocoa. Preheat oven to 120 degrees. Dresser the meringue using a piping bag on the template. Bake for 1:30. (The original recipe specifies two but again depending on the oven and the thickness of the meringue). Ask when properly cooled meringue on the sole of the two foams have already been put in the log mold and freeze. Three hours before the tasting, prepare a whipped cream with whipped cream 200 g and 30 g of sugar. Remove log from freezer and cover with cream. Allow the refrigerator to wait an hour and ask any decor. Put in refrigerator and leave a quarter of an hour before tasting. The interior of the log itself will be a topic in the next post. But do you know where does the history of the Yule log? The custom was that on Christmas Eve, we go and get a huge hardwood log, called Christmas cake, and that relates to the home in style. On Christmas Eve, the master of the house placed on the hearth, make libations by sprinkling the trunk with oil, salt and mulled wine and recite prayers of circumstance. In some families, girls in the house lit the log with splinters from that of the previous year, we took care to keep it. In other families, it was more the mother had this privilege. The ashes of this log had, say, the property to protect the house from lightning and evil powers of the devil. The choice of wood species, the practices of ignition and burning time were a ritual that can vary by region. This custom, dating from the twelfth century, was known in most European countries, notably France and Italy where the Yule log was called ceppo. In Quebec as in France, this tradition persisted until the last quarter of the nineteenth century. The disappearance of this tradition coincides with that of great hearths, gradually replaced by iron stoves. The log was then replaced by a small log of wood, sometimes embellished with candles and greenery, placed in the center of the table as a Christmas decoration. Today, the Yule log has become a traditional pastry. Source: www.culture.gouv.fr / culture

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Bredele for those over 18 years.

Who does not know the shortbread glamorous?

She went around the net.

Every Christmas we do with my daughter and me.

It Christhummm and his blog made me discover that these shortbread glamorous.

New Year approach. Traditionally, when one moves Eve with friends can exchange small gifts. Why not give these biscuits funny?

The recipe for the dough, I'll give here. You can take any recipe for shortbread that provided it contains very little yeast, it is unfortunate if the cookies are deformed.

But I'll grant you all the cookies are successful, both photos are average. The next batch, I take pictures and promise you better.

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sands, a magic wand, bredele lemon.


Fantasy and brightest here shortbread magic that could easily be mistaken for magic wands.

From shortbread, a royal icing, sugar silver


RECIPE


250 g flour - 175 g butter melted - 1 egg - 1 egg yolk - 100 g sugar - 1 lemon zest (or lemon extract) - 7.5 g of baking powder - 1 pinch of salt.

Place flour in a bowl, make a well in center and put the cold butter, egg yolk, lemon zest and cut into small pieces, baking powder and salt.
Start mixing with a wooden spoon. When the dough becomes hard to continue working by hand to obtain a smooth paste.

Roll into a ball, shoot and let cool for one hour in refrigerator.


Preheat the oven to 180 degrees.

Cut with cookie cutter.


Bake about fifteen minutes.


Let cool and decorate.



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colored sugars in BienManger.com

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Gingerbread 2010 edition, royal icing decoration.

After baking gingerbread , I particularly like their decor.




The ideal is to use the royal icing that is prepared by whisking with a fork egg white and sugar.



For frosting should be able to obtain a device thick and shiny.

If it is too liquid and transparent rendering will be much less attractive.

Once the basic white, shiny and resulting thick, add food coloring with caution.
Then correct the thickness by adding new sugar. If mixture is too thick, a little water will solve the problem.


Then just pour the glaze produced in small freezer bags and cut a corner. Plus the angle is cut, the more the line will be thick.

Your imagination will do the rest.
One suggestion: use gingerbread as greeting cards, place markers, messenger

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Gingerbread, edition 2010.

should never put off until tomorrow what can be done the day before. From this saying, I started my gingerbread few days ago. Happy
initiative for two days because an electrical problem prevented my oven working.

bad, Santa Claus is a little ahead past brought me a book on the Gingerbread House Fortweger in Alsace. I look forward to testing their recipes. Unfortunately it's going to have to wait a bit.


Here is the 2010 collection with a small change in the production of pulp: the addition of invert sugar. Oh this is not a revolution, but after testing, gingerbread cakes less sweet and stays longer provided, however, be careful not to overcook the, as I did last year.

THE RECIPE: Warm
250g honey 50g mix of rye flour and 200g of wheat flour and 30 g of invert sugar.
Add: 3 points
knife orange peel - 3 points of lemon zest - 1 yellow - 4g 4 spices - anise powder 1g - 5g Cinnamon - 0.5g cardamom - 2.5g baking soda and baking powder 2.5g previously diluted in a little water.


Mix well.


Preheat the oven to 160 degrees.


If the dough is a little soft to harden for half an hour in the cold.


The extend cut. If they are to be frozen, do not brown them with milk or egg yolk, icing takes me well on a biscuit brown.


Bake for 9 minutes (cookies should show flexibility, they harden after).
Conduct decoration when cooled.

Where can I find pretty colored sugars to finish? :

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It stays at home, we tinker, we cook, is the spirit of Christmas. Log

Lorraine is under snow.
It remains under the blanket near the fireplace, you can enjoy a family gathering craft, cooking, bubbling too.
The tree is almost finished, the decoration the house took shape during the day.

are searched in the closets in search of forgotten treasures that will transform it: a little past the balls, feathers, beads, paint will do wonders in a short time.


The most gifted and patients will engage in the complicated, smaller and can also participate in the most awkward can erase everything and start over.

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magical chocolate, raspberry meringue heart and brownie jasmine.

Well, here we laugh more, it comes dangerously close. Only a few days and take out the procession of dishes, plates, chocolates, and other festivities.


The Yule logs have changed much since my childhood, cream butter gave way to mosses, rolled cookies were erased before the spice bread, butter and shortbread dwarfs the traditional plastic saws and disappeared for decorations that are eaten.


Me, I like the butter cream, since I took a recipe of meringue, I am reconciled. But it is also to visit other horizons, especially in baking.


So for those who want ideas here are some suggestions: the traditional wedding cake, dismantled and square for a log in croquembouche , Trianon (chocolate or Royal), a harmonious blend of foam Chocolate whipped between two sheets of chocolate crunch. I also reserve a log-chocolate raspberry light as a snowflake.














This year, for the first log (as I'm invited to the right and left, I'll take care of dessert, I prepared so many ), I revisited the chocolate-raspberry.
Both foams are filled with meringue and shortbread brownie replaced by a punch jasmine syrup.
All coated with a white chocolate mousse.


It is best to comply take a few days before for meringues, the day before the latest punch syrup, brownies and mousse. This type of cake is frozen, you can easily prepare well in advance.
So no stress, and dessert will be better.

The proportions are valid for two logs 30 x 11 cm. For ten to twelve people.

few days before then, meringues :
For lots of little small meringues (plate cake) size of a walnut.

2 egg whites - 140 g sugar - a drop of lemon juice - coloring (optional) - flavor (optional, raspberry here).

Preheat oven 100 degrees.
Beat the egg whites gradually incorporating the remaining sugar. When they doubled in volume, add half the remaining sugar. When they became stiff, add remaining sugar. The mixture becomes even more firm, smooth and shiny.
Divide dough in half and leave half on hold will remain white (for garnish chocolate mousse) and the other half with a spatula add the dye and the red raspberry flavor.

Dresser the bag on a plate lined with parchment paper and bake for about an hour. Once cooked keep them in a cake box iron.

the eve :


- jasmine syrup for the cake Optional puncher you prefer brownies very fluxes .*

300 g of water - 100 g powdered sugar - a few drops of jasmine aroma.

Heat water and sugar to 105 degrees and let cool. When the syrup is cold add the flavoring. Keep cold.


the chocolate brownie :
for two logs.

450 g caster sugar - 240 g dark chocolate - 180g butter - 4 eggs beaten - 180g of flour.

Butter two molds of 20 cm.

Melt together the chocolate in a bain-marie. Cool.
Add the beaten eggs, sugar and flour. Mix quickly and gently. Away in the mussels.
Bake half an hour.
The top should be crunchy and the inside basis.
* I let them cook a little longer so you can soak in the syrup.

- The raspberry mousse

for two logs:

325 g of crushed raspberries - 12 g gelatin - 1 egg white - a little water - 60 g icing sugar - 325 g cream - 25 g sugar.

Soften gelatin in cold water.
Heat the raspberry pulp, the first signs and remove from heat stir in gelatin. Mix well and let cool and take.


Prepare meringue well: heat water and sugar to 100 ° begin to beat egg whites until stiff. When the syrup reaches 120 ° pour in a thin stream of white, while continuing to whisk.
Whisk until the mixture is lukewarm.


Mix the gelatin, stir into Italian meringue by whisking gently. Book.

Beat the whipping cream into whipped by gradually incorporating the sugar.

Combine whipped cream with raspberry meringue with a spatula. Sift

log pan with plastic wrap, making sure to do well beyond the film edges.

Lay half the raspberry mousse. Keep cold.

- Chocolate mousse:
for two logs:

100 g butter - 400 g chocolate - 10 eggs.

Melt chocolate in double boiler and butter. Stir vigorously
egg yolks.
Beat the egg whites. The
gently stir.

Fitting the log:

Remove the foam containing the raspberry mousse, sprinkle to taste meringues with raspberry. Sleep half the chocolate mousse, meringue sprinkle nature, press lightly.

Soak jasmine syrup brownies. Place on the chocolate mousse.

Cover with plastic wrap. Press to fully firm.

Freeze.

The white chocolate mousse (to just before the editing)
For two logs:

400 g whipping cream - 200 g of white chocolate.

Melt in a bain-marie white chocolate. Whip the cream

in Chantilly.

Stir white chocolate whipped cream. Keep refrigerated.

Removing and decoration:



Leave it in the refrigerator and wait it out a quarter of an hour before tasting.

can simply sprinkle with sifted cocoa bitter black before serving.

To summarize: the day we start with the syrup, then cook the cake.
Then we prepare the raspberry mousse that you put into the mold.
You do not forget the raspberry meringues.
Then the chocolate mousse that is deposited on the raspberry mousse. Adding the meringues nature. It ends with the sole brownies.
are filmed.
We put it in the freezer until the big day
the day, we prepare the white chocolate mousse. The log is unmolded frozen. It encases the foam and passes to the decoration.
We give it to the fridge. Fifteen minutes before serving it out of the cold and allowed to wait at room temperature.

The proportions are for two cakes, here you will find a different version with a chocolate meringue and whipped cream.