food-ha ha

Recipes of some desserts
From Victoire (supplement of the Belgian newspaper Le Soir) from May 19th, 2007
(Sorry for the bad translation…) – translated by mentatzps


Puff pastry

For 12 puffs
Preparation : 20 min. Baking : 10 min.
125 gr of sift flour
3 big fresh eggs
180 gr of water
75 gr of butter
1 tablespoon of sugar
1 salt pinch

Put water, salt, butter and sugar in a pan, boil and pour all the filtered flour at once. Work the mixture approximately 5 min with soft fire, until the paste forms a film at the bottom of the pan. Withdraw from fire and let cool down. Add an egg beforehand broken in a cup and then mix vigorously. Add the second egg while following the same technique, then the third. Proceed carefully, the paste does not have to soften itself too much. You can fill puffs of ice, French pastry cream or chantilly, then cover them with chocolate.
Pro’s tips :
- If the eggs are small, it is sometimes useful to add an extra ½ or 1 of them to bring the paste to good consistency.
- When you make your paste, wait until it warms before introducing the egg yolks. Your puffs will be more puffed up and regular.
- Instead of putting the chocolate at the brush or with the spoon, you’re your puffs in the chocolate.
Meringue with caramel, way charlotte

For 6 people
Preparation: 30 min. Baking : 10 min. Freezing: 1 h 30.

For the light custard sauce:
6 egg yolks
100 gr of sugar
¾ liter of milk
1 vanilla bean
For the meringue :
6 egg yolks
50 gr of sugar
100 gr of sugar + water + butter (optional) for the caramel

Start with the light custard sauce : boil milk with sugar and vanilla. Pour gently on the egg yolks while turning. Give to soft fire and let thicken without ceasing turning. When the sauce tops the spatula, stop baking. Butter a Charlotte mould. Prepare caramel. Beat the egg whites stiff. Add sugar and continue to whip until they are firm. Then pour caramel drop by drop on the white continuously whipping. Pour in the mould. Place at refrigerator 1h30. Unmould by soaking the mould a few seconds in hot water. Serve meringue surrounded of light custard sauce.
It is important to reduce the speculoos into a very thin powder. Spread the mix speculoos- butter without packing too much because it hardens in the fridge after the baking.
Speculoos cheesecake

For 6 people
Preparation: 40 min. Baking: 40 min.
500 g of soft white cheese drained cheese strainer type

30 cl of double cream
100 g of Saint-Môret (not light)
150 g of sugar
3 big eggs, yolks and whites separated
250 g of speculoos
100 g of half-salt butter room temperature
1 teaspoon of vanilla extract
1 tablespoon of maple syrup
1 salt pinch


Preheat your oven at 180°C (thermostat 6). Crumble finely the biscuits up and mix them with butter. Paper the bottom of the mould while smoothing well, without packing the mixture too much. Place at the refrigerator, the time to make the remainder of the recipe. Whip soft white cheese, the cream and the Saint-Môret. Add maple syrup, sugar and the extract of vanilla. Mix. Incorporate the egg yolks one by one while mixing well. Beat the eggs white stiff with a salt pinch. Very delicately add them to the preparation with soft white cheese, using a wooden spatula (initially a first spoon of white in snow, mix gently, then only the remainder of the white). Cover the bottom with biscuits of the apparatus and put in oven 40 min. Let warm in the oven with the open door, then put at the refrigerator minimum 2 hours.Chocolate cake (higher level of difficulty)

For 6 people
Preparation: 1 h. Baking: 35 min. Rest: 1 night.

For the sponge cake
4 eggs
125 g of cornflour (cornstach)
125 g of sugar
25 g of non-sugared cocoa
Butter for the mould

For the chocolate mousse
125 gr of chocolat for the cover
25 gr of sugar
2 eggs
60 ml of milk

For the beaten cream (?)
½ l of liquid cream
20 gr of sugar
Garnishment : 80 gr of roasted spilts almond and 200 gr of chocolate
Start with the sponge cake: beat with the whip the whole eggs and sugar. Add Cornflour (cornstach) and the cocoa of powder, mix well. Butter and put flour in a high and round mould, pour the apparatus and put in oven 30 min. at 150°C (thermostat 5). Unmould and let cool down. Prepare the chocolate mousse: dissolve the chocolate with very soft fire in milk, add the sugar and the eggs yolks without ceasing stirring up. Bring to ambient temperature then incorporate the 2 assembled beaten egg white stiffs while cutting them using a wooden spatula. Let rest and chill the whole for at least 12 hours. Prepare the cream: pour the cream in a very cold bowl and whip to it approximately 8 min. As soon as it thickens, add sugar and mix the whole. Chill. Make the cake. Keep 1/3 of chocolate mousse. Horizontally divide the sponge cake into 3 parts. Cover the first section with the 2/3 of the mousse. Pose the section of sponge cake above and spread out the whipped cream. Pose the third section and entirely coat the turn and top surface with the remainder of the mousse. Decorate with spilt almonds and chocolate chips (parsimoniously).Forêt noire

Preparation: 45 min. Baking: 20 min

For the sponge cake
120 g of sugar
90 g of sift flour (+ 1 tablespoon for the mould)
4 eggs
30 g of almonds reduced in powder
30 g of non sugared cocoa
15 g of butter

For the garnishment
1 box 4/4 of maraschnio cherries
1 tablespoon of non sugared cocoa
1 sack of vanilla sugar
30 cl of liquid fresh cream
100 g of chocolate chips
Preheat the oven at 200°C (thermostat 7). Start with the sponge cake: in the bain-marie, whip the eggs with sugar 5 min. the electrical whisk until the mixture is consistent. Out of fire, incorporate the flour, almonds and the cocoa. Pour in a mould with missed buttered and floured. Put in oven 20 min. then unmould on a grid. Drain cherries. Reserve 10 cl of maraschnio. Whip the very cold cream in chantilly by incorporating the vanilla sugar in it. Cut the sponge cake cooled in 3 sections in the thickness. Soak the first section with maraschnio. Cover with chantilly then cherry. Pose the second section of sponge cake and start again the operation.

The alternative: you can replace cherries with the maraschnio by simple cherries with syrup. Reserve 20 cl of syrup to soak the sponge cake and sprinkle cherries of 5 cl of sherry. Quite as delicious!










Cake with pecan nuts, caramel sauce

For 6 people
Preparation : 15 min. Baking : 1h
100 gr of pecan nuts
235 gr de dry figs, roughly cut
150 gr of red sugar
2 eggs
80 ml of maple syrup
60 gr of sofren butter
150 gr of incorporate-yeast flour
310 ml of boiling water
1 teaspoon of sodium bicarbonate (in pharmacies and some supermarkets)
Butter and flour for the mould

For the caramel sauce
250 ml of maple syrup
125 ml of liquid fresh cream
100 g of butter, cut in pieces

Preheat the oven at 180°C (thermostat 6). Butter and flour a round cake pan. Deposit pecan nuts in the bottom of the mould and sprinkle maple syrup. Mix water, figs and bicarbonate in a salad bowl. Cover and let rest 5 min. Add sugar and butter it and mix until obtaining a homogeneous apparatus. Add the eggs and the flour without ceasing mixing. Pour the mixture in the mould, on pecan nuts, and put in oven for 55 min. Let rest 5 min. then unmould (pecan nuts on the top). Prepare the sauce: mix all the ingredients in a small casserole and make heat with soft fire until obtaining a smooth mixture. Get to boiling. Let boil without covering 2 min., until the sauce thickens slightly. Top the cake of sauce and serve tepid with ice vanilla.

Tip: you can make the cake the day before and make sauce at the last time.


Recipe of the ice cream "Made in America"
Dissolve 50g (~2 oz) of sugar to obtain a caramel.
Add 15cl (~10 tbsp) of cream and dissolve it with low heat while stirring up to obtain a fluid sauce.
Whip 4 egg yolks with 70gr (~2.5 oz) of sugar, then incorporate 190gr(~6.5oz) of mascarpone and whip vigorously.
Peel 90gr(~3 oz) of not salted roasted peanuts, blend 3/4 of it into powder and chop the remaining roughly.
Pour peanuts, caramel and 30gr(~1 oz) of chocolate chips in the mascarpone cream.
Whip two egg-whites until stiff and integrate them delicately.
Let it rest 6 hours in the freezer.
Serve it decorated with chocolate chips, a chocolate grout (or caramel grout) and banana slices.


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