This recipe by Chef Peter Brunel for Tinkoff Team's athletes can be prepared in minutes but can give you the necessary energy for several hours of racing.
Ingredients for 4 people:
500g or 3cups of Acquerello Rice
150g or 3/4cup of butter
80g or 1/4cup of Parmesan cheese
150g or 3/4cup of white flour
100g or 1/2cup of mozzarella
Dice the mozzarella. Cook the Acquerello rice in boiling water for 13 minutes. Drain the rice and mix it with the butter and the parmesan cheese.
Wet the tips of your fingers and pick up a handful of the cooked Acquerello rice. Place a 10/15g of diced mozzarella in the centre of the rice and form it into a ball. Roll the ball of rice in flour, beaten egg and bread crumbs.
Fry the arancini for 3/4 minutes until they are golden. Serve hot.
Tartines de Caviar à la Crème Aigre recipe from epicurious
Active time: 25 min Start to finish: 25 min
100g Amedei Toscano Black Chocolate 66%, melted
Edible gold leaf, to decorate*
1¼ cups pure icing sugar
40g dark cocoa powder
250g almond meal
300g egg whites (about 8 eggs)
1 cup caster sugar
50g chopped hazelnuts
425g Amedei Chuao Chocolate finely chopped
50ml glucose syrup
540ml pure cream
400g Callebaut Milk Chocolate,
300g chocolate hazelnut paste (such as Nutella)
300ml pure cream
300g Amedei Toscano Black Chocolate 66%, finely chopped
2 egg yolks
45g caster sugar
350ml thickened cream
95g egg whites (about 2½ eggs)
1 cup pure icing sugar
2 tablespoons Dutch cocoa powder, sifted
1 teaspoon glucose syrup
1–2 tablespoons warm water
To make dacquoise, preheat oven to 200°C. Line 4 baking trays with baking paper. Draw a 20cm x 30cm rectangle on each piece of baking paper.
Sift icing sugar and cocoa into a bowl. Add almond meal and stir to combine.
Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, and beat until sugar dissolves and meringue is thick and glossy. Add icing sugar mixture and use a metal spoon to gently fold until just combined. Divide among prepared trays. Using a palette knife, spread meringue over rectangles. Sprinkle evenly with chopped hazelnuts. Bake for 25 minutes, swapping trays halfway through cooking, until dacquoise is dry to touch. Cool.
To make Chuao ganache, place chocolate and glucose in a heatproof bowl. Place cream in a large saucepan over high heat. Bring?to boil. Pour over chocolate mixture and stir with a metal spoon until chocolate melts and the mixture is smooth. Pour into a 20cm x 30cm plastic container or roasting pan. Set aside until ready to assemble.
Meanwhile, to make Gianduja ganache, place chocolate and hazelnut paste in a heatproof bowl. Place cream in a large saucepan over a high heat. Bring to boil. Pour over chocolate mixture and stir with a metal spoon until chocolate melts and the mixture is smooth. Set aside for 15 minutes to cool.
To make Toscano mousse, place chocolate in a heatproof bowl set over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts. Remove from heat. Set aside for 15 minutes to cool slightly.
Combine egg yolks and sugar in a heatproof bowl set over a pan half-filled with simmering water (ensure the bowl doesn’t touch the water). Whisk for 5 minutes or until pale and creamy. Remove from heat. Whisk the cream in a bowl until soft peaks form. ?Add melted chocolate and one-quarter of whipped cream to egg yolk mixture and fold to combine. Gently fold in remaining cream.
Using an electric mixer, whisk egg whites in a clean, dry bowl until firm peaks form. Gently fold into chocolate mixture.
Place a dacquoise sheet over set Chuao ganache in a plastic container. Spoon over one-third of Gianduja ganache and spread with a palette knife. Top with one-third of Toscano mousse. Repeat layering with remaining dacquoise sheets, ganache and mousse, finishing with a dacquoise sheet . Spread melted chocolate over dacquoise. Cover and place in the freezer overnight to set. Turn onto a clean work surface.
To make the glaze, combine icing sugar and cocoa in a heatproof bowl. Stir in glucose and water until a thin paste forms. Place bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water). Cook, stirring, for 2–4 minutes or until the temperature of glaze reaches 40°C on a candy thermometer. Remove from heat. Pour over top and sides of torte.
Set aside for 30 minutes to set. Transfer to a plate. Using tweezers, decorate the top of torte with gold leaf.
A classic risotto gets a boost of colour and flavor with the addition of vivid beets and a dose of cream! Finish it off with a tangy chèvre for the perfect iteration of a fresh beet and goat cheese risotto recipe.
Yield: 4 servings
Orange Cinnamon Crumb Cake
2 cups all-purpose flour
1 cup sugar
1/2 cup vegetable oil
2 tsp. baking powder
2 tsp. Boyajian Orange Oil
1 large egg
1/2 cup milk
1/2 tsp. salt
2 tsp. cinnamon
Preheat oven to 375 degrees.
Grease a 9 x 1 1/2 -inch round cake pan.
Using a spoon mix together flour, sugar and vegetable oil in a large bowl. The mixture should be lumpy.
Remove 1/2 cup of mixture and set aside for crumbs.
In a separate bowl, mix egg and milk.
Add this to original mixture, along with the salt, baking powder, and Boyajian Orange Oil.
Mix by hand, this too will be lumpy.
Pour into greased pan.
To crumb mixture, add the cinnamon.
Sprinkle the crumbs on top of the batter, then sprinkle the top with a touch more cinnamon.
Bake for 20-25 minutes or until a cake tester inserted comes out clean.
Makes 80 Chocolates
Recipe: Infused Cream Chocolate Ganache
To Decorate: 500g Toscano 65% Dark Chocolate (to temper) Cocoa Powder
Equipment: Flat tray lined with non-stick baking paper.
260g Whipping Cream
340g Toscano 70% (finely chopped)
260g Infused Cream
40g Invert sugar
50g Unsalted Butter (at room temperature)
30g Lemon juice
First, prepare the infused cream:
1. Place the mint into a clean container.
2. Boil cream and pour over the infusing ingredient. Cover with Clingfilm and allow to infuse for at least 2 hours. When the infusion is ready, prepare the ganache:
3. Place the weighed chocolate into a metal bowl.
4. Strain and reweigh the infused cream. Place into a saucepan and add the invert sugar. Bring to the boil.
5. Pour the boiled cream onto the chocolate and mix until combined.
6. Add the softened butter and mix until fully combined and emulsify with a hand-blender.
7. Allow to semi set at room temperature.
8. When set, put into a piping bag lined with a 12mm nozzle. Pipe bulbs onto the prepared tray and leave to fully set.
To finish: Temper the 65% dark chocolate. Cot each chocolate with the tempered chocolate and roll in cocoa powder.
Burrata, pea, grapefruit, caviar and leek salad by chef Marcus Wareing
This light summer salad from Marcus Wareing comes with an indulgent twist.
Burrata is an extra creamy cheese similar to mozzarella, often available online or in fine cheese mongers.
Use a good-quality, fruity extra virgin olive oil when making this burrata salad recipe for the best results.
Complete with your favourite caviar.
Recipe from the Great British Chefs website
Lime White Chocolate Cookies
2 1/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 large egg
2 1/4 tsp. Boyajian Lime Oil
2 cups white chocolate morsels
1 cup macadamia nuts, coarsely chopped, optional
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in egg and Lime Oil. Gradually add flour mixture, mixing thoroughly. Stir in morsels. Drop dough by rounded teaspoon onto cookie sheet. Bake for 10-12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Yield: 3 dozen
150ml Whipping cream
60g Egg yolks
30g Caster sugar
400ml Whipping cream
1. Place the whipping cream 300g and the milk into a pan and bring to the boil. Meanwhile, whisk the egg yolks and sugar together in a large mixing bowl until the mix becomes light in colour, about 2-3 minutes.
2. When the milk has boiled, pour half of it onto the egg yolk and sugar mixture and mix thoroughly.
3. Pour this mix back into the pan and cook over a low heat, stirring continuously, until the mixture is thick enough to coat the back of a spoon. (82-84°C)
4. Take off the heat and pass through a fine sieve (strainer) onto the chopped chocolate in a mixing bowl.
5. Using a spatula, mix until smooth and emulsified and leave to cool.
6. Place the whipping cream into a mixing bowl and whisk until soft peaks form. Alternatively, whisk in an electric mixer fitted with a whisk attachment.
7. Carefully fold the whipped cream into the chocolate mixture and use immediately.
Thank you for this super recipe created by Angela from Patisserie Makes perfect
My first recipe is a chocolate galette des rois which is traditionally served on epiphany (6th January), I made the galette in plenty of time, but editing the photos and getting the recipe typed up meant I missed epiphany. So you can make this galette next year, or you can make it just because it tastes great and I don’t think that chocolate frangipane and puff pastry should be limited to one day of the year.
If you don’t know the history of the galette des rois or king cake, it is a French pastry that is said to draw the kings (three wise men) to the epiphany. The cake normally has a feve, which was a broad bean inside it, and the person who has the piece of galette with the feve gets to wear the crown and is a king for the day.
I’ll be honest I didn’t bother with the feve, or the crown. I wanted to make the chocolate galette des rois because it tastes so delicious. I have made galette des rois a few times, but I saw a recipe online for a chocolate version and I had to try it. King’s Fine Foods had kindly sent me some Amedei chocolate, some of their 90% cocoa chocolate and some of their No.9 range which is 75% cocoa. I used a blend of the two to create this, so it isn’t too sweet, but not too bitter either.
Chocolate Galette Des Rois
Author: Patisserie Makes Perfect
Prep time: 4 hours
Cook time: 45 mins
Total time: 4 hours 45 mins
This puff pastry recipe is adapted from William Curley's book patisserie.
225g Unsalted Butter, softened
125g Plain Flour
125g Strong White Bread Flour
5g Table Salt
25g Unsalted Butter, cubed and fridge cold
100ml Cold Water
1 egg yolk for glazing
65g Amedei Dark Chocolate 90% Cocoa
35g Amedei No.9 Dark Chocolate 75% Cocoa
50g Unsalted Butter, softened
100g Caster Sugar
1 Egg + 1 Yolk
100g Ground Almonds
1 Tbsp Dark Rum
Take a sheet of greaseproof paper and draw a 10cm x 10cm square on it, turn the square over and place the 225g butter in the middle of it. Using a stepped palette knife spread the butter into an even layer so that it fills the square.
Use the knife to neaten the edges and corners, wrap the square up in the greaseproof paper and then wrap in cling-film and place it in the fridge to firm up.
Place the 25g of butter, both types of flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on a low speed until it resembles breadcrumbs.
Add the water and mix again until it starts to form a dough.
Tip the dough onto a surface that is clean and knead it until it all comes together and begins to look smooth and a bit elastic.
Shape the dough into a ball and cut a cross in the top of it. Wrap the dough in cling-film and let it rest in the fridge for an hour.
Take the dough out of the fridge and place it on a lightly floured surface. Roll out the dough from each cut edge until it looks like a diamond that will be big enough to encase the butter block (beurrage).
Place the butter block on the pastry and pull up the triangles to encase the dough like an envelope.
Press the dough together with your fingers so that the butter is completely encased.
Roll the pastry out into a rectangle that is three times as long as the width. Fold the top third of the dough over, using a pastry brush, brush off any excess flour and then fold the bottom third up to cover the top third, again brushing off any excess flour.
Turn the dough 90 degrees so that the folded edge is on the left or right now.
Roll the dough out again to a size that is three times as long as the width and then fold the top third of the dough over, using a pastry brush remove any excess flour.
Fold the bottom third of the dough over the top and again brush off any excess flour.
Wrap the dough in cling-film and place in a Zip lock bag to stop any moisture getting to the pastry and let it rest in the fridge for an hour.
After an hour take the pastry out of the fridge and repeat the last four steps twice more, this will mean you have completed 6 turns in 3 batches.
Place the dough in the fridge to chill for another hour.
When the dough is chilled, cut it into two blocks one that is a third in size and one that is two thirds.
Take the larger block of pastry and place it back in the fridge. Roll out the smaller piece of pastry on a floured surface and cut out a circle that is 22cm in diameter. Place this round of pastry back in the fridge on a piece of greaseproof paper.
Take the larger block of pastry and roll it out on a floured surface, cut out a circle that is 24cm in diameter.
Place this round of pastry back in the fridge on a piece of greaseproof paper.
Next make the filling, melt the chocolate in a bain-marie and then place to one side.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.
Add the egg and the egg yolk and beat until combined, then add the ground almonds and mix until combined.
Then using a spatula scrape in the melted chocolate and add the dark rum, gently stir it into the frangipane mixture. When it is all combined, place the chocolate frangipane in a disposable piping back and place to one side.
Preheat the oven to 160C Fan/180C and place the smaller circle of pastry on a baking tray with the greaseproof paper still underneath. Pipe a spiral of the chocolate frangipane onto the ring of dough, leaving 2cm from the edge of the pastry. If you don’t use all the frangipane, just pipe it on top starting from the middle, you want an almost dome-like shape.
Take the egg wash and using a brush, spread it around the exposed edge of the bottom piece of pastry.
Take the larger ring of pastry out of the fridge and place it gently over the bottom half of the galette des rois. Press the edges together and crimp them so that the galette will not come apart when cooking.
Brush the galette with the rest of the egg wash and place it back in the fridge for 15 minutes.
Take the galette out of the fridge and then using a small sharp knife score any pattern you want into the top of the galette, be careful not to cut all the way through the pastry, you don’t want any filling to spill out.
Place the galette in the oven and bake for 35-45 minutes until it is golden.
Remove the galette from the oven and leave to firm up on the tray for 30 mins before transferring to a wire rack and leaving to cool.
This keeps well, but does taste best on the day of baking.
To read the complete article please visit www.patisseriemakesperfect.co.uk