Kadaif with Lavender Infused Cream

kadaif

I was always intrigued by the taste of lavender in baking. And specially how to incorporate it to the desserts. Whether was it to add it to a flourless chocolate brownie or to a pie, everyday I tried thinking of the best way to explorate this new flavor in my kitchen. And one morning the idea came to me: making a lavender infused cream with toasted kadaif on top. Those are the perfect individual desserts to serve for a party and it is the exact amount of sweetness you want to have after a delectable meal.

For the cream:

  • 4 egg yolks
  • 1/2 cup of sugar
  • 1/2 cup of cornstarch
  • 16 ounces of milk or non dairy creamer
  • 1/3 cup of melted butter or margarine
  • 1 tsp of dried edible lavender flowers
  • 1 cup of kadaif
  • 3 tbsp of butter or margarine
  • 1/3 cup of chopped pistachios

In a small bowl, combine 1/4 cup of hot water with the lavender and let it infused.

To prepare the cream: In the bowl of the mixer, beat the egg yolks on high speed, add the sugar and the cornstarch. Heat up the milk or non dairy creamer in a small pot over medium heat. Once the milk starts to boil, pour 1/3 into the egg mixture and beat a medium speed. Pour this mix into the pan with the rest of the milk and lower the fire.  Mix with a wooden spoon slowly until the mixture becomes bubbly and the consistency changes. Add the butter and 2-3 tsp of the infused lavender (but not the leaves).

Heat up the oven to 350. Arrange the kadaif in large baking sheet and add a few tbsp of melter butter or margarine. Toast it in the oven for about 15 minutes or until it turns light brown.

To assemble: pour cream in each ramekin, sprinkle some kadaif on top and decorate with chopped pistachios.

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Hazelnut Tart with White Chocolate Mousse

whitechocolatepie

This recipe came up very randomly. I woke up this past sunday morning with one thing in my mind: white chocolate mousse. I am not sure how this idea came to me but while I was having my first cup of coffee of the day, I decided I needed to make a dessert that included white chocolate mousse. I quickly imagined this tart with a delicate crust, topped with my dreamy chocolate mousse. In honor of the last days of the warm weather and fall approaching I tried to make a pie out of the ordinary. Topped with any seasonal fresh fruits, this dessert is not a treat you forget easily.

For the crust:

  • 1 cup of flour
  • 1/2 cup of ground hazelnut
  • 1 egg yolk
  • 1/2 cup of sugar
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the white chocolate mousse:

  • 1/2 cup of white chocolate chips
  • 5 tbsp of margarine
  • 1 cup of whipping cream

To make the tart: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease a tart mold and preheat the oven to 375. Press the dough on the bottom of mold, pick with a fork and bake for 35min.

To make the mousse: in a large saucepan, melt the chocolate chips and add the margarine. In the bowl on a mixer, whip the cream and once its ready add slowly the white chocolate mix. Stir everything gently with a wooden spatula.

Once the pie is ready, leave it to cool down for about 15 minutes. Add the mousse on top and refrigerate overnight. You can top the pie with fresh seasonal fruits.

No bake chocolate cake

  

I had this cake many years ago at a friend’s house and I was always wondering how she made it but never asked for the recipe because back then I wasn’t ready to live my life in the kitchen. So when I started getting into the cooking, I tried making it a couple of times. In order to succeed in baking, you need lots of time and patience. My first attempts were sadly not great and I knew I had to stick to the basic: the taste of the chocolate needs to create a burst of flavor. During my testings, I added different sort of ingredients and it was never satisfying: coffee, vanilla, lavender. 

But yesterday I realized that I had to let the chocolate works it’s magic. A simple plain chocolate cake with almonds goes perfect with tea and coffee. It takes 10 minutes to make it but needs to be frozen overnight. 

  • 1 package of sugar free cookies 
  • 10 ounces of good quality chocolate 
  • 1/2 cup of sugar 
  • 1 cup of sliced almonds
  • 2 cups of milk 

Melt the chocolate in a large pot and add the milk and the sugar. Stir gently. Break the cookies and add to the pan along with the almonds. 

Grease a 9 by 5 inches pan and pour the mixture. Cover and put in the freezer overnight. 

Hazelnut Chocolate cream tartlets

  
Whenever I taste hazelnut it reminds me of Nutella. Growing up, I had Nutella on French crepes as an afternoon snack and it was perfect. Afterwards, I would eat Nutella by the spoon without never getting tired of it. Breakfast would also be sometimes toast with Nutella – and those kind of breakfast were sometimes extended until lunch. So this is probably why the taste of hazelnut reminds me of Nutella. I wanted to make a sweet little treat, that you can share (or not), with a chocolate filling but that is not too sweet. I like dessert but I also like to limit the amount of sugar I use when I am baking, this way I can really taste the combination of each ingredients without being overwhelmed by the sweetness. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of ground hazelnut 
  • 1 egg yolk
  • 1/2 cup of sugar 
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the chocolate filling:

  • 1/4 cup of sugar
  • 1/3 cup of water
  • 4 egg yolks
  • 2 cups of heavy cream
  • 1 tbsp of vanilla extract
  • 10 ounces of good quality chocolate

To make the tartlets: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease 12 little tart molds and preheat the oven to 375. Press the dough on the bottom of each mold, pick with a fork and bake for 35min.

In the meantime, prepare th chocolate filling. In a large pan, heat up the sugar mixed with the water and stir gently with a spatula, until it becomes bubbly and lower the fire. Beat the egg yolks and stir in the pot along with the heavy cream. Add the chocolate and vanilla extract and mix slowly with the spatula. Keep on a low fire for about 10 to 12min, making sure it’s not burning. 

When the tartlets are ready, pour a little bit of the chocolate mixture in each and bake for 15min on 350. Refregirate 4 hours before serving.