New York style Cheesecake

The first time I heard about a cheesecake I thought it was a really odd idea. Well, cheese for a French means Camembert, Brie, Roquefort... No wonder why a Roquefort cake sounded odd!
After my first cheesecake attempt, I got addicted!

Not my picture - I am only copying my recipe book!

Ingredients:
- 1 3/4 digestive crumbs
- 1/2 stick butter
+ 2 cream cheese blocks (Phildelphia for example)
+ 2 eggs
+ 2/3 cream
+ 1 cup sugar
+ 1 tsp vanilla extract

1) break the digestive biscuits into crumbs
2) melt it in the microwave few seconds
3) mix the crumbs with the melted butter
4) *pour the mixture inside the bottom of the cheesecake tin and slightly press to make a crust
(* you will appreciate to put a circle of baking paper below the crust)
5) soften a little the cream cheese in the microwave
6) beat them with the eggs, cream, sugar and vanilla
7) pour over the crumbs
8) cook for about 1 hour 350 F (put water in the oven tray to avoid the cake to crack)
9) let cool down and put in the fridge to eat it cold

===
For gluten-free cheesecake or at last low gluten (because most oat is contaminated with a little of gluten), I replace the base with:
- 1 1/2 cup oat
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 stick butter

Chocolate mousse cake (or chocolate charlotte)

This recipe is the ultimate chocolate treat for chocoholics. It combines 2 awesome features: very easy recipe and best chocolate dessert!
The only problem with the original french recipe is the serving: sponge fingers around and mousse do not like to be cut and at room temperature the mousse looses its consistency. While enjoy your own piece, you see the remaining cake falling apart in the center of the table (or in the kitchen).
My alternative is to make it as individual little cakes.

I always forget to take a picture...

Ingredients for 6 people:
- 12 bands of foil paper about one finger high (you should at least double the foil if thin one) + tape
- 12 round biscuits (digestive biscuits are perfect)
- syrup (30 g sugar + 70 ml water) + few Tbsp of Grand Marnier or Cointreau *
* for kids or if you don't want alcohol, use orange juice instead of water for the syrup
- 70 g sugar
- 2 eggs
- 250 ml liquid cream
- 200 g 65-70% dark chocolate
- cocoa powder

1) make the orange syrup and let it cool
2) prepare the "molds" - they do not have to look pretty, this is ok!

• pick a mug about the size or little bigger than the biscuits 
• make a square out of 6 foil bands and shape them on the bottom of your mug into 6 cups
• make the edges out of the 6 foil bands left, shape them on the bottom of your mug, tape the outside and place them into the 6 cups

* If too much a hassle, you may serve in ramekins

3) whip the cream and store in the fridge
4) mix the 70 g of sugar with little little water (only enough to make the sugar wet)
5) microwave for a couple of minutes (watch it as you do not want caramel!) but you do want to cook the sugar
6) pour the hot sugar on the eggs and beat until white and cooler
7) melt the chocolate and add to the mixture, mix until cold
8) fold the whipped cream inside
9 ) put one biscuit at the bottom of the foil cups, pour 1-2 Tbsp of orange syrup
10) pour 1/2 cup of the mixture
11) put one biscuit, press a little, pour 1-2 Tbsp of orange syrup
12) pour 1/2 cup of the mixture
13) store in the fridge at least 6h - overnight is 100% warranty solid!
14) remove bottom foil, put in the dessert plate and remove the side foil
15) pour cocoa powder on the top right before serving

PS: for a final touch, you may put on leave on mint, or pour raspberry sauce around the cake and put one fresh raspberry on the top

Voilà !

Buttermilk pancakes

If you are ready for a special little breakfast treat that costs close to nothing and makes everyone happy, give a go with american style pancakes! They are much faster that the french pancakes and they do almost the same job...

Pancakes with fresh fruits

Ingredients for 12 big pancakes:

- 2 eggs

- 2 Tsp sugar

- 2.5 cups buttermilk

- 1 tsp vanilla extract

- 1/2 tsp salt

- 1/2 stick butter

- 2  cups flour

- 2 tsp baking soda

- 2 tsp baking powder

1) beat all together

2) let sit a couple of minutes only until it looks kinda foamy

3) pour 1/2 cup of batter in the hot pan and watch it rise!

4) flip it on the other side as soon as you can lift the pancake

(if it splashes a bit at the landing phase, push quickly the running batter into the good shape!)

5) serve in real time or store in the oven at low temperature until ready to serve

(avoid to stack them directly on each other, otherwise they get soggy with condensation)

You can serve with Nutella (of course), peanut butter, jam, maple syrup, fresh fruits, yogurt, whipped cream... Virtually anything you have in your fridge!

Voilà!

French Sweet Pancakes (Crêpes)

Of course, I would never make savory pancakes without a dessert - where would I stick my chocolate? (^_^)

Ingredients for 24 pancakes:
- 250 g flour
- 1/2 liter milk
- 3 eggs
- 75 g butter
- pinch of salt



1) beat the eggs with a hand whisk
2) beat and add the melted butter
3) add half of the flour
4) beat as much as you can to avoid flour lumps
5) add a little of milk to help dissolving them
6) when it looks smooth, continue adding the rest of the milk
7) add your pinch of salt
8) let it rest for 1 hour (I do not know why...)
9) heat up the pan very well and oil it lightly at least for the first crêpe
10) take the pan in your hand, pour 1/3 cup of dough in the pan and rotate fast in to cover the pan
11) cook for one minute or so (the edges should lift and get some brown color on the pan side - lift and get a peek if needed)
12) flip the crêpe with a thin spatula, and cook more, this side will get leopard brown spots 
(adventurous people can make it jump!)


PS: if the dough looks too thick to cover the pan fast and your crêpe is not thin enough, then add milk and mix gently to try the next one.


PS2: the first one is often ugly, so don't say to anyone and eat it!


Voilà!

French Savory Pancakes (Buckwheat Pancakes)

If your guests diverge with their taste, this is one easy way to go.
Most likely to be happening mostly in the kitchen, this is a very convivial plan for a meal. 
The base is the same for everyone but your guest will be able to build their own menu in real time...


I do not think there is any rule for what ingredient to use, so get a range:
Grated cheeses, ham, dry ham, grilled fish, seafood, eggs, stir-fried onions, stir-fried mushrooms...
Anything you would put on a pizza...

Buckwheat french pancakes

Ingredients for 12 pancakes:
- 330 g buckwheat flour
- 10 g salt
- 1 egg
- 75 cl water


1) mix all
2) lightly spread oil on a non-sticky pan with a Kleenex tissue in between each pancakes
3) quickly pour 1/3 cup of batter in the pan and turn the pan "in the air" fast to cover the pan with the dough [yeah this is the step that requires a little practice]
4) when the edge starts to bend and detach, flip the pancake on the other side and start filling the midline with the things you like or half
5) flip the edges (or the half left) over the ingredients to close the pancake over
6) drop in a plate, eat hot and give the pan to the next person!


Voilà

Strawberry Cheesecake

I guess I am in my strawberry mood! Today I will give you the simplest recipe ever and seriously one of my favorite summer options: a super easy strawberry cheesecake simply super delicious!

Strawberry cheesecake

Ingredient for 8 people:
Base:
- 50 g melted butter
- 3/4 cup sugar
- 1 cup flour
- pinch cinnamon
Filling:
- 2 blocks cream cheese Philadelphia, my first choice
- 1/3 cup sugar
- 2 Tbsp vanilla essence
- 2 eggs
Topping: about 500 g strawberries, strawberry jam


1) mix butter the butter, sugar, flour and cinnamon with a folk to make it into crumbles
2) the mixture should look like wet sand
3) pour on a baking paper nicely spread and bake for 30 min at 175C (until light brown)
4) let it cool a little
5) mix the cream cheese with sugar and vanilla
6) add the eggs one by one
7) take the baked crumbs and ground them to remove the big pieces
8) line up the bottom of a baking pan and the edges with baking paper *
9) pour the crumbs in the pan (~1 cm thick = one finger) and squeeze them a little with the bottom of a glass 
10) pour the filling on the crumbs
11) bake for 45 min at 175C - the cheese cake should not turn brown
12) let it cool down
13) cover the top with strawberries cut in half or intact with the little part up
14) make them shine with strawberry jam (microwave 10 sec few Tbspoon)
15) store in the fridge for 4 hours.


*[You may make individual cheesecakes using aluminum foil shaped around a coffee mug]


Voilà!

How to make Almond Paste (Almond Icing)?

You might be able to buy some already made but actually it really depends the country you live in. It might be handy to know how it is made, especially because it is sooooooo easy!


Do you know what it almond paste? Or maybe almond icing? The thing pastry people use to decorate cakes with flowers...


Ingredient for a hand full:

Almond Paste Icing

- 1 cup grounded almonds
- 1 cup icing sugar
- 2 Tbsp water
- few drops of almond essence (facultative)
- 1 drop of food coloring *


1) mix the almonds with the sugar
2) add the water
3) mix with a spoon at first
4) add the essence if you like + food coloring
5) go with the hands, it's PlayDoh time!
6) mix, squeeze until smooth
7) use what you need and keep the rest in the fridge in a plastic film for couple of days/weeks
8) creation is yours!


*[for pink flowers, you may use beetroot juice - cut and touch the paste with slices and repeat until pink!]

Easy Strawberry Cake

The summer is here and you do not feel like having super rich chocolate cake... I do not really understand this but let's pretend today is a day without chocolate.


You are thinking fruit cake - so sad... Nooooo, here is the ultimate alternative: fruity and mild flavor for the summer but far far far from a dessert frustration!

Strawberry cake

Ingredients for 12 people:
- 1 sponge cake
- 0.5 liter plain vanilla pastry cream
- 0.5 kg strawberries
Syrup: 100 g sugar + 100 ml water
Topping: icing sugar, strawberry jam, strawberries, almond paste


1) make one sponge cake and let it cool
2) make the pastry cream and let it cool
3) cut the sponge cake in 2 slices
4) pour over the two slices some syrup 
5) pour over the bottom slice some pastry cream
6) arrange the strawberries in the cream all over
7) pour the rest over the strawberries
8) cover with the second slice of cake (massage a little if this is not too flat!!!)
9) you may put some icing sugar on the top if your cake is not too too pretty
10) arrange some strawberry slices on the top
11) give them some shine with the jam (warm it up in the microwave for few seconds to make it liquid)
12) you may add some almond paste flowers or hearts or whatever you like!
13) serve after a couple of hours in the fridge


Voilà!

Best Chocolate Mud Cake

This cake is just unbelievable - delicious and rich,  I think it is almost impossible to fail this amazing chocolate cake!
For making it prettier, you can top it up with shredded pieces of chocolate, strings of ganache, slices almonds... A dream in a slice!

Oops - really to make it again...

Ingredients for 12 people:
Cake:
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 3/4 cup sugar
- 2 eggs
- 1 1/2 cup milk
- 100 g butter
- 1 tsp vanilla
Filling:
- 3 egg yolks
- 1/4 cup sugar
- 200 g chocolate
- 1 cup whipped cream
Topping:
- 100 g chocolate with 1/2 cup liquid cream



1) mix all the dry ingredients (flour, cocoa, baking soda, salt)
2) mix all the ingredients (sugar, eggs, milk, butter, vanilla)
3) add 1 progressively to 2
4) pour in baking pan and bake for 50 min at 175C
5) once the cake is sort of cool, slice it into 2 layers
6) mix the yolks and the sugar in a pot sitting in hot water underneath
7) add the melted chocolate, mix 
8) wait the mixture has cooled down and add the whipped cream slowly - cool in the fridge
9) wrapped the bottom of your cake quite tight with baking paper to prevent the filling to escape, pour the cream and cover with the second part of the cake.
10) melt the chocolate and the cream for the topping
11) Pour on the top
12) Serve the cake after at least 4 hours in the fridge.


Voilà!

Decadent Chocolate Hazelnut Cake

I tried this recipe only once but I got complimented by a chocoholic. I guess you can give it a try and tell me if is is worth it!

Sorry I need to make it again!

Ingredients for 12 people:
- 1/2 cup hazelnuts
- 6 oz dark chocolate (170 g)
- 1 stick butter (100 g)
- 2/3 cup sugar
- 5 eggs
- 1/4 cup flour
- 1/4 cup cocoa powder
- pinch of salt
--
topping: 4 oz dark chocolate melted with 0.5 cup of liquid cream



1) toast the hazelnuts so you can easily remove the skin and the flavor will be enhanced.
2) ground the hazelnuts with 2 Tbsp of  sugar
3) melt the chocolate and the butter
4) mix 2 and 3 together
5) add the yolks, the cocoa and the flour
6) beat the egg whites with the pinch of salt and the sugar
7) fold the white into 5
8) bake for ~40 min
9) once the cake is cooled, pour the topping.


Voilà!

How to make Pastry Cream?

Every one likes a cake moisturized with cream.
This pastry cream is from France - this is like a very thick custard. Easy and tasty, it is not very sweet and is totally versatile to please many tastes.
1 liter of cream can be easily split in 2-3 lots with 2-3 different flavors. 

Plain vanilla pastry cream

Ingredients for one liter (~10 big choux ):
- 1 liter milk
- 1 Tbsp vanilla essence
- 6 yolks+2 eggs
- 250 g sugar
- 100 g flour



1) boil milk and vanilla together
2) beat the eggs and the sugar together
3) add the flour
4) pour the boiling milk on the mixture
5) turn continuously until you have the consistency as thick as you like - 5-8 min max.
6) flavor it the way you want
7 ) use it according to your recipe or inside choux pastry.


--
plain = vanilla
chocolate = add 200 g of dark chocolate
coffee = add 1 Tbsp of Nescafe or similar diluted into a Tbsp of hot water
praliné =  one cup of roasted hazelnut then grounded
peanut  butter = 3 Tbsp


Voilà!

Easy pan-made Pie-Crust

If you think kneading/rolling a pie-crust is a bit physical for you, then this recipe is your alternative.
Neither muscle nor effort is needed for assembling the ingredients. You can then press the dough quite easily with your hand to flatten it.


Ingredients for 12 people:
- 200 ml water
- 100 g butter
- pinch salt
- 250 g flour



1) heat up the water with the butter and the salt in a pan
2) when the water is boiling, throw at once the flour 
3) mix all with a wooden spoon until homogenous
4) let it cool a little to keep the consistency soft, without burning your hand.
5) press the dough inside the pie pan to shape it the way you want.


Bake it as regular crust-pie, i.e. 40 min, 175C or follow the other recipe!


Voilà!

How to make a Pie-Crust (short-crust)?

MooMoo's Picture coming soon...

If you are buying pie crust already made, I can't blame you as they are extremely convenient.
However, your kids will love to make a pie with you if they get a chance to play with the dough!

Ingredients for 8-12 people:
- 250 g flour = 9 oz
- 125 g butter = about 1 stick
- 1 pinch of salt
- 1 tsp of margarine (you might use 1 yolk instead)
- 3-4 Tsp water


1) make a volcano with the flour + pinch of salt
2) cut the butter into pieces
3) mix the butter and the flour with the tips of the fingers *
4) add progressively the water
5) knead well
6) make a ball and let it sit in the fridge for 15 min before rolling it

7) cook it as indicated in the recipe you will use it for. 

FYI: you will need at least 45 min at 175 C = 347 F
* [If you prefer to start with a wooden spoon rather than with your fingers, melt the butter for 20 sec in the microwave] 
* [If your arms/hands are a little weak for some reasons, try an easier pie-crust]

This pie-crust can be used for savory dishes or sweet dishes (truffle cake).

Voilà!

Truffle Cake

Any friend of mines would have tried this recipe over and over because it is an easy chocolate cake recipe, cheap chocolate recipe and sooooooo good! The perfect combination with a black cup of coffee.

Oops... Too late... No picture...

Ingredients for 8-10 people:
- 1 pie-crust
- 300 g cream
- 3 egg
- 125 g sugar
- 400 g chocolate
- cocoa powder (topping)



1) spread the dough in a pan and bake for 15 min, 175 C (solid but not brown yet)
2) beat the egg with the sugar
3) boil the cream
4) add the chocolate in the cream
5) mix until smooth
6) pour on the mixture 1
7) mix and pour on the dough
8) bake for 35 min, 175 C (a crack might appear on the top)
9) add the cocoa powder on the top just before eating


Serve it from the fridge.


Voilà!