Showing posts with label Entremets et Gâteaux. Show all posts
Showing posts with label Entremets et Gâteaux. Show all posts

Friday, 9 May 2014

Moroccan sweet baked harcha

Baby is gone to sleep, I feel slightly better. So here I am trying to finish the description of this recipe which some ladies asked for.

I have started a serie of posts about Harcha (see here but first start with this one). Most of the ones I talked about are pan-fried. Today's version is thicker, so it's meant to be baked.

Making harchas is as easy as it can get and making this one particularly is even easier..My mother used to make it when I was in primary school and I managed to save the recipe in a old notebook  (see below). So I typed whatever I could save from it before it falls apart.

This baked harcha is usually sweeter than the ones I proposed previously but I also worked out a savoury version (I will post it separately).

You will be tempted to associate my harcha with a Basboussa or Namoura, or its sister Revani, It's actually lighter, cheaper and needs lesser ingredients while still yummy..Maybe the Moroccans worked out their version that way..

You can adapt it to your liking and I'll suggest some ideas in the end (for having tried them).

So let's get started with the recipe.

I have a file of recipes from that thorn little notebook and today's recipe comes in Moroccan unit of measurement (Please check the "units of measurement" page over here. The numbers you see in this snapshort where my own adaptation at a point of time)

For a 25 cm pan/tin (It can be round or square or any shape you have)
Prep: 5 min- baking: 30 min

  • 500g of fine semolina flour
  • 100g of fine sugar
  • 100 ml of vegetable oil or a mix of oil/melted butter
  • 1 tsp of salt
  • 1 tbsp of vanilla sugar 
  • 14 g of baking powder
  • 1/2 liter of milk
  • 1 tbsb of orange blossom water
  • 1 tbsp of orange or/and lemon zest
Glazing and decoration
  • 2 heaped tbsps of apricot jam (with the bits or without)
  • 3 tbsps of orange juice or water
  • 1 tbsp of orange blossom water (or rose water)
  • 2 tbps of dessicated coconut


Preheat the oven at 200 degrees C. Cover the baking pan with baking paper or just butter it and generously sprinkle fine (not the flour type) or medium semolina (not the couscous type).

For Harchas, we usually use the fine semolina grains (on the right). In Morocco, It's common to use fine semolina flour (on the left) for other bakes and sometimes Non-Moroccans confuse these two.

Work the dry ingredients together with the oil/melted butter mix.

Add the milk and stir to combine.

Pour the mix in the pan.

Bake at 180 degrees C for approx 30 min until both sides are nicely golden brown.

Once cooked, transfer onto a wire rack and let's cool down.

Make the glaze and decorate

Combine the apricot jam with the liquids and warm the mix for a few seconds in a microwave or in a sauce pan.

Once the harcha cake is just about lukewarm, generously brush it as many times as you need to finish off all the glazing.

Sprinkle with dry dessicated coconut.

Serve at room temperature with jam, honey and a nice cup of coffee. Children usually appreciate it with a glass of milk (with a drop of orange blossom water for a Moroccan touch).

The harcha cake keep at least 2 days at room temperature, nicely covered.


  • I like to add citrus zests to my harcha cake.
  • I also replace 1/4 of the semolina with coconut.
  • For a marbled effect, you could take the 3rd of the mix and mix it with 2 tablespoons of chocolate powder than marble the white mix with it.
  • You could make a syrup with 1 part sugar and 1/2 part water, flavour it with Orange blossom or rose water, then pour it over the harcha cake.
  • The cake can be 2 to 4 cm thick depending on your pan but then you need to adjust the baking time. 
  • If you choose to make a thick cake, you could cut it through in 2 and fill it with jam or nutella.
  • If you choose to use the syrup, you could also make a harcha cake tray and cut it into individual portions which you can top with whipped cream and fruits. It's like having a sort of Baba. 
  • For a gluten-free version, use polenta.

Tuesday, 8 April 2014

Butterless and flourless chocolate fondant. I'd say it's the ultimate recipe

I loved everything about this cake: it's rich without butter in it. It tastes chocolate so it's a good fix for chocoholics.  It's easy to make. It's freezable. You could substitute sugar with a healthier option and make it even lighter.

I was thinking maybe this cake shouldn't be called fondant since it seems like a cross between a crustless cheesecake and a hard mousse: There is some indulging creaminess to it, especially if it's served 20 min after getting it out of the fridge. Then I reconsidered it: since it melts in your mouth, then it is a fondant.

Served on a bed of a good vanilla crème anglaise, It's just the perfect dessert.

All credit for this recipe goes to Garence from Talon haut & cacao. The blog is amazing and thismy 3rd recipe from the same source. It's in French.

For 8/9 '' square tin (ideally)/Serves 6 to 8 people
Prep: 20 min - baking : 25 min

  • 250g ricotta, at room temperature
  • 4 eggs at room temperature
  • 80g sugar 
  • 25g cornflour 
  • 10 g of good cocoa powder (100%)
  • 80 g of applesauce with no sugar added (I used St Dalfour orange and ginger marmalade) 
  • 180 g dark chocolate (60%), melted 
  • 40 ml of oil (eg grapeseed) 
  • 1 pinch of sea salt 


Preheat oven to 180 ° c. Cover the tin with baking paper or butter it.

Whisk the eggs with the sugar to combine. Add the applesauce/marmalade and ricotta, whisk again until the mixture is smooth.

Stir in the cornstarch, cocoa and salt. Then fold in the melted chocolate (warm is ok) followed by oil.

Pour into the tin. tap it twice against the work surface to get rid of air bubbles and bake for 20 -25 minutes. Knock off the oven while the foudant is still inside. Leave it for 10 minutes.

How do you know wether this fondant has been baked or not: Once the top is not glossy anymore and look rather "compact", then it's ready.

Transfer the fondant to a work surface. Unmold once completely cool. Leave it in the fridge for at least 6 hours. I used an small entremet-circle to cut individual servings..

Serve at room temperature over a bed of vanilla crème anglaise, with a dollup of whipped cream.

Like Garence mentioned, I also found that this dessert is best served the next day...

Version française de la recette

Je vous prie de vous rendre a la page de Garence, Talent haut & cacao pour la recette en Français...

Monday, 24 March 2014

Light lemon curd cheesecake

Behold, cheesecake lovers, this one is an amazing version of my favourite baked cheesecake: A light (ish), lemony and onctuous cheesecake with fresh berries.

This light lemon cheesecake was for my baby's 1st birthday! Yes yes, we've come a long way and I can hardly believe it..Ok, I have to confess that he didn't like it but we surely did.

I have combined 3 recipes in one: Nigella Nilsen's ultimate NY cheesecake, then from Epicurious' Lemon curd marbled cheesecake and finally back to the BBC goodfood with Luscious lemon cheesecake. I've read most of the constructive comments along with the recipes (I usually do that, I never read the recipe only).

So here is my version, with a few calories less than the usual lemon curd cheesecake. I used philadelphia light but Ricotta, St Moret, Jebli (in Morocco) or Mascarpone can also be used.

To have a good cheesecake, you need to give it some quality time and a bit of attention..This cheesecake has been baked in a bain-marie, left to cool in the oven, then left to "mature" in the fridge for 12 hours, then taken 30 min out of the fridge before serving to have seriously onctuous slice, which is the idea.

For 10 ''/20 cm deep springform pan
Prep: 7 min- baking 50 min -Cooling time and rest: min 6 hours

Cheesecake crust
  • 9 Light digestive biscuits, finely crushed
  • 30 g of butter, melted and cooled
Cheesecake batter
  • 600g of philadelphia light, at room temperature
  • 2 large eggs and 2 egg yolks, at room temperature
  • 2/3 cup of creme fraiche (half fat) or fromage frais
  • 2/3 cup of sugar
  • Zest of 1 to 2 lemons
  • 2 tbps of lemon juice
  • 1 leveled tbsp of corn starch
  • 1 tsp of vanilla bean paste (or equivalent)

Filling and topping
  • 1/2 jar of homemade butterless lemon curd (it will make a difference)
  • Fresh berries: raspberries, blueberries, strawberries (if juicy and really in season)
  • Icing sugar or nappage (glazing) but it's optional


Preheat the oven at 150 degrees C. Line up the bottom of a 10''/20 cm deep springform pan with a parchment paper and cover the outside of pan/tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again to double the layer and put it into a roasting dish. This is to make sure that the water from bain-marie/water-bath does not get to the cheesecake.

In a food processor, reduce the biscuits to a powder and add the butter. Whizz it up so the two mix.

Bake for 7 min and set aside.

Cheesecake batter

In a large bowl, put the cheese first, whisk. Add the sugar and whisk to combine, add the eggs one by one while whisking. Add the rest of the ingredients and combine.

Do not incorporate air to this batter, you just need to whisk to combine ingredients and that's about it.

Assembling the cheesecake

Pour about the 3rd of the batter on the crust. Drop spoons of lemon curd and swirl with the tip of a knife. Avoid touching crust with knife to prevent crumbs getting into filling.

Pour the rest of the batter and place in a bigger and relatively deep baking pan then pour hot water from a boiled kettle into a larger roasting tin/pan around the cheesecake. It should come about halfway up.

Bake cheesecake for 10 min at 150 degrees C then BRING DOWN the heat to 100 degrees C.

The cheesecake is baked when the edges are set but the center trembles when pan is gently shaken. It took me 50 min. The center of the cheesecake will continue to set as it cools.

Once baked, knock off the oven and leave the cheesecake to cool in the oven for about 30 min. Then loosen the top edges of the cake with a bladed knife. Leave in the oven to cool gently for another 2 hrs.

Once the cheesecake is completely cool, transfer to a fridge to chill, uncovered (or loosely covered), at least 4 hours. Remove side of springform pan before serving.

Decorate with fresh berries (or a layer of lemon curd).

Version Française de la recette

Pour un moule à charnière profond de 10 '' / 20 cm de diamètre
Préparation: 7 min - cuisson 50 min/ temps de repos-refroidissement : min 6 heures

Cheesecake croûte
  • 9 biscuits digestifs légers, finement broyés
  • 30 g de beurre fondu et refroidi
Appareil cheesecake 
  • 600g de fromage philadelphia light, à température ambiante
  • 2 gros œufs +2 jaunes, à température ambiante
  • 2/3 tasse de crème fraîche légère ou fromage frais
  • 2/3 tasse de sucre fin
  • Zeste de 1 à 2 citrons
  • 2 cs de jus de citron
  • 1 cs rase d'amidon de maïs
  • 1 cc de vanille (gousse, ou en pâte ou extrait)
  • 1/2 pot de lemon curd sans beurre fait-maison
  • Baies fraîches/fruits rouges : framboises, bleuets , fraises (si elles sont en saison)
  • Sucre glace ou nappage, mais c'est optionnel


Préchauffez le four à 150 ° C. Couvrez le fond d'un moule à charnière de profondeur 10 '' / 20 cm avec un papier sulfurisé et couvrir l'extérieur du moule avec du papier aluminium de sorte qu'il recouvre le fond et les côtés. Donnez une deuxième couche d'aluminium et placer dans un large moule à rôtir. Il s'agit de faire en sorte que l'eau du bain-marie ne pénètre pas le moule.

Avec un robot culinaire, réduise\ les biscuits en poudre et ajoutez le beurre fondu. Pulsez pour mélanger. Enfournez pendant 7 min et mettez de côté.

L'appareil cheesecake 

Dans un grand bol, mettez le fromage en premier, fouettez légèrement. Ajoutez le sucre et fouettez. Ajoutez les œufs un par un en fouettant. Ajoutez le reste des ingrédients et mélangez.

Il est important de noter qu'il ne faut pas incorporer de l'air à cet appareil, il vous suffit de fouetter avec un fouet manuel pour mélanger les ingrédients et c'est tout.

Montage du gâteau cheesecake

Couvrez la base du cheesecake avec le 1/3 de l'appareil cheesecake. Ensuite, déposez des cuillères à soupe de crème de citron et passez la pointe d'un couteau à  travers cette dernière afin de créer l'effet "swirl" . 

Évitez de toucher la croûte avec le couteau pour éviter que les miettes n'affectent l'appareil cheesecake.

Versez le reste de l'appareil et placez le moule à cheesecake dans un moule plus grand et relativement profond.

Versez de l'eau chaude dans la cavité du plat/plaque/moule profond afin de cuire le cheesecake dans un bain-marie. L'eau devrait être à mi-hauteur. Il vaudrait mieux placer le grand plat de cuisson dans le four et ajouter de l'eau chaude pour arriver à cette moitié.

Enfournez le cheesecake à 150 degrés C pendant 10 min ensuite BAISSEZ la température à 100 degrés C. Le cheesecake est cuit quand il aura prix des bords mais assez relativement tremblotant du centre. 

La cuisson peut prendre jusqu’à 50 min. Le centre du gâteau au fromage va prendre à son tour lors du refroidissement.

Une fois cuit, éteignez le four et laissez le cheesecake dedansPassée 1h, sortez-le et passez la lame du couteau au niveau des bords pour les décoller. Remettez le cheesecake dans le four pour qu'il finisse de refroidir. Cela prendra 2 heures +/-.

Une fois le gâteau est complètement refroidi , transférez-le dans un réfrigérateur, laissez de préférence à découvert (ou légèrement couvert mais sans toucher le haut du gâteau et avec quelques ouvertures pour éviter la condensation ).

Le cheesecake doit rester au réfrigérateur pendant au moins 4 heures. Retirer le moule avant de servir.

Décorez avec des fruits frais (ou une couche de crème au citron ) .

Saturday, 9 November 2013

Moelleux au chocolat et noix de coco - Molten lava chocolate and coconut cake

I decided to make this moelleux au chocolat the day I decided to start a diet. So obviously my good intention related to cutting on sweets didn't last long..

However, when a woman needs a chocolate indulgence, we can't really stop her can we? I don't really know how men function when it comes to chocolate but I know that my husband "killed" 2 slices with a good vanilla ice cream on the side..I still managed to eat the other 4 slices over 72 hours (see, that was the best I could do, it's like being on diet really!).

The cake just 10 min after It came out of the oven, still warm-ish but good with a scoop of ice-ceam
This cake is gluten-free if there is any concern of that sort.

I sneaked in some pecans

I have previously tried to cut some calories on cakes of that sort, I used yoghurt and apples (here), it turned out nice but not this "muddy"..I'll still go back to that recipe for a moist cake.

The other recipe I have and where there was no intention to cut on anything was posted a while ago (here). It was a cross-way between a brownie and a moelleux. It went down a treat in my family...

The recipe I'm posting today is 100% gluten-free and with reduced sugar and fat (which has been replaced by some buttermilk).

If you like a proper molten lava or mi-cuit as we say in French, your cake will be ready after 20 min baking. 
After 30 min baking (in my lousy oven at least), the texture I was looking for was there..The cake does not set in the middle when it's still warm in any case so do not use the skewer/knife test on this one..

Serves 6 persons/ For an 8 inch rectangular tin or anything closer
Prep: 15 min/ Baking: 20 to 30 min 
  • 150 g. Dark Chocolate 70% (I used /12 good milk chocolate and ½ dark chocolate)
  • 120 g. butter (initial recipe calling for 180g)
  • 60g buttermilk
  • 2 eggs
  • A pinch of salt
  • 90 g. brown sugar
  • 40 g. sugar (initial recipe calling for 90g)
  • 80 g. cornstarch
  • 50 g. of unsweetened shredded coconut

The cake after 2 hours (or even 3 days at room temperature) , cooled and slightly firmer (my favourite texture)


Preheat oven to 180 ° C.

Melt chocolate and butter in a bain-marie and set aside.

In a bowl, whisk the eggs with sugars and salt. Add the buttermik, the chocolate and butter mixture gradually. When the mixture is homogeneous, pour the cornstarch and grated coconut and mix again.

Pour into the tin (you could cover it with baking paper) and bake 20 minutes at 180 ° C or 30 min, depending on the oven. It will form a crust but won’t set from inside.

 It has to cool down, it will get “muddy” from inside and will stay at room temperature for 4 days at least. I never tried further than that..It’s best served (even a few minutes after the oven) with good vanilla ice cream..

I keep the cake in a plastic container. This moelleux au chocolat is freezer friendly, a sort of "anytime" fix...

Friday, 12 July 2013

Strawberry and elderflower cake

The day I made this cake (a few weeks back), It happened to be strawberry season kicking in. I just had a flashback of those "Birthday cakes" I enjoyed when I was a teen.

Since génoise (a sponge-like cake) was the 3rd thing I learned to make after crepes and shortcrust dough (or maybe fourth if we count the baked caramel flan), I can easily track this recipe as back as 24 years ago (I started proper baking at the age of 12).

This only thing new in it would be the Elderflower cordial which I have really come to know about during the last 2 years.

I also came to try Victoria sponge very lately and although it's tasty and keeps well at room temperature for a few days, I still stick to my genoise formula especially when the cake will end up in the fridge. Génoise is lighter and I like its texture..

So today's cake is a génoise , a syrup, jam, a berry fruit and whipped cream, isn't that easy and yet formula that makes any crowd happy (unless this crowd has a problem with cakes to begin with, namely people on diet, but then they won't be reading a cake recipe would they)?

That little green bit is lime zest, optional

Makes 1 cake, 10 inch diameter
Prep: 20 min - baking: 30 min

  • 120 g of all purpose flour, sifted
  • 120 g of fine sugar
  • 4 eggs 
  • A pinch of salt
  • 1 lemon zest
  • 30 g of butter (melted)
  • 4 tbsp of elderflower cordial (replace with 2 tbps of orange blossom water or rose water)
  • 3 tbsp of water

  • 250 g of fresh strawberries
  • 2 to 4 tbsp of strawberry or raspberry jam
  • Zest of a lime or lemon (optional)
  • 200 g of single cream for whipping
  • 3 tbps of icing sugar (to taste)
  • A few drops of lemon juice
  • Fine zest of 1/2 lemon (or a few drops of vanilla extract)


Preheat the oven at 180 degrees C and cover a 10 inch springform or a round pan with a parchment paper (or just butter and dust the pan with flour). 


Heat water and the elderflower cordial for 5 to 7 min. Set aside to cool


There are 2 ways of making the genoise:

1/ We start by making a sabayon, which comes to beat the eggs with sugar over bain-marie for about 10 min until it becomes foamy, cream and almost triples or quadruples in volume. They we fold in the flour delicately and finish with the melted butter (cooled).

2/ This method is documented with picture in my previous post (in French): We will skip the bain marie and beat egg yolks with 3/4 of sugar, flavouring (zest here) for about 10 min until the mix becomes foamy and doubles or triples in volume. Then we delicately fold in (using a spatula) the egg whites beaten with 1/4 of the sugar and the pinch of salty. We add the flour in batches and mix in delicately from bottom to top in a circular motion until all is combined and without damaging the texture hardly earned (the air). The butter is then added at the end and mixed it.

Both methods will need you to bake the genoise for about 30 min until it's nicely golden from the edges and springs back at the touch (or if you insert a skewer it comes out clean).

Set aside to cool on a cooling rack.

Whipped cream

Mix all ingredients and beat the cream until stiff and holds properly. Cover and keep in the fridge until you need it. You could also use it straight away.

Assembling the cake

Devide the cake horizontaly in 2 layers. Brush each layer with the syrup.

Smear one layer with strawberry or raspberry jam. Then give a layer of cream. Next, place the fruits around (as much as you want really). You can also drizzle some jam again and finish with a hint of zest (optional).

Put back the top layer of the cake and smear the whipped cream all over. Finish with some strawberries and other decoration you fancy which can fit in.

Keep in the fridge for up to 3 days, Serve at best cold or just 10 min after taking out of the fridge.

Sunday, 30 June 2013

Cream cheese brownies with berry jam as a petit four

There is something about the cream cheese brownie that makes me hooked to it. Not only the dark chocolate, maybe the texture. It's a sort of muddy creamy texture that makes one feels good.

If you love cream cheese brownies as much as I do, how about serving them as "petits fours"?

This is what I have done, I just added my home made berry jam (raspberries, strawberries and blakcurrants) into the cream cheese and I swirled it. I topped it with homemade cherry preserves (these were supposed to end up in a German Donawelle recipe but got preserved instead)..

The cream cheese brownie can be frozen and thawed when needed. It came in handy to complete the petits fours tray I made for my friend's birthday..

Cream cheese brownie petits fours in the middle between financiers and choco ganache and salted caramel tartlets
So let's get started

Adapted from
Makes 16 small squares or 20 mini petits fours
Pre: 10 min- baking: 30 min- freezing/cooling: overnight

Brownie Layer

  • 115 g unsalted butter, cut into pieces
  • 110 g dark chocolate, coarsely chopped
  • 230 g granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 65 grams all purpose flour
  • A good pinch of salt

Cream Cheese Layer

  • 225 g full fat cream cheese, at room temperature (important
  • 50 g caster sugar
  • ½ tsp of vanilla extract
  • 1 large egg, lightly beaten

Optional addition

  • Berry jam (made with 600g of berries and 200g of sugar, so it’s not too sweet)
  • Preserved cherries


Brownies base

Preheat oven to 160 degrees C fan assisted oven or 180 degrees otherwise. Grease and cover a square baking pan (23 cm), I used a pyrex dish for that.

Melt butter and chocolate over a bain-marie (some do it in a microwave). Remove from heat, set aside.

Add in vanilla, salt, sugar and stir.

Add in the eggs while beating. I usually beat them lightly in a separate bowl and pour  them slowly. Beat all well to combine, just about 1 min.

Stir in the sifted flour until the batter is smooth and glossy, which should be for about a minute. 

Save the 1/3 of the mixture to use it for marbling later. Spread the rest evenly onto the bottom of the tin. 

Cream Cheese topping

In another bowl, make the cream cheese: beat the cream cheese until smooth. Add the sugar, vanilla, and egg and beat until creamy and smooth then stop because you don't want too much air in this. 
Assembly and baking

Spread the cream cheese filling evenly over the brownie layer.

Spoon the rest of the brownie mix in form of dollops of the top of the cream cheese (3 or 4 each line for 3 or 4 rows).

I also added the thick berry jam (I made 6 dollops of that)
Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. 

Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. You can check by pricking the brownie part with a toothpick which should come out slightly clean with a bit of crumbs. 

Set aside to cool. Cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight). 

Once chilled, remove the brownies from the pan ans start cutting or shaping the way you fancy. You need a damp cloth to clean the knife everytime you use it to keep the cuts clean. I had to do the same with the cookie cutter to make the petits fours.

If you are making petits fours brownies like I did, you might need to push them with your thumb from the bottom so the cut comes out clean. ideally, this step needs to be done once the brownie is still cold.

Serve cold or at room temperature, topped with a cherry preserve at the last minute (optional).

Sunday, 10 February 2013

Apple Terrine with a crumble, who said apples are boring?

I'm still on an apple wave and since I'm not doing much in the kitchen these days, it's an opportunity to do something about those late posts..

If you are a follower on my facebook page, you would have spotted some photos of this yummy apple terrine.

A lot of crumble for me, please!

There is not much to do in this recipe. The worst part of it is to peel and cut the apples thin.

I have about 3 recipes about the same subject: apple terrine. I have tried this one (which I'm posting today) but actually I'm eying Jean-George Vongerichten's apple terrine with a granny smith sorbet and a nice shortbread on the side. I've tried it many times and if I had the chance, I would still as for it after a wonderful meal in his MARKET restaurant..

Until then, I'll share with you this apple-y dessert/entremet which I have adapted from here. Again, it's always best served with an icecream, sorbet or cream to balance the caramelized apples..Have a go at it..

Serves 4 to 6
Prep: 20 min- Resting time:  2h + 20 min- baking: 50 min

The apple terrine
  • 8 to 10 apples medium-size (braeburn or pink gala)
  • 200g of melted butter
  • 200 -250g of demerara sugar
The crumble/streusel, OR Instead of the crumble, just serve with crushed gingersnaps.

  • 100g of butter, in cubes
  • 100g of caster sugar or (half caster sugar half demerara)
  • 100g of almond powder
  • 100g of all purpose flour
  • A good pinch of cinnamon
  • A good pinch of salt
Finishing touch
  • Caster sugar(optional)


The apple terrine (1 night ahead)

Preheat the oven to 160°C. Peel and core the apples, then slice them as fine as you can. Set aside and line a loaf cake tin with baking paper all the way over the edges.

Layer the apples inside the cake tin without leaving empty space. Each layer should be brushed with melted butter and sprinkled with sugar. It's not time to be stingy..This will help in the caramelization process. Keep going until all the apple slices are in. Do not hesitate to add butter and sugar if the quantity I gave you is not enough.

Bake for about 50 min to 1 h until golden and that the knife runs throught the apple without resistance.

Next, and this step is seriously important: Cut a cardboard that would fit inside your tine and cover it with aluminium foil or cling film. Place some heavy weight on the top so the apples and press down, they need to render their juice. You really have to drain them otherwise your terrine might become soggy at some stage (and you don't want that to happen when you are cutting it).

The apple terrine after baking, getting ready to get some weight on

Chill the apple terrine for 2 hours or overnight.

For the streusel

Preheat the oven at 170 degrees C. Cover a baking sheet with baking paper (or not).

Mix all ingredients and rub until crumbly/sandy consistency. Cover the dough with a cling film and place in the freezer for about 20 min.

Bake the crumble/streusel for 15 min or so until nicely golden. Allow to cool on a cooling rack.

Bringing it together

Either you slightly warm up the apple terrine slices in a microwave or in an oven, then arrange on a plate, sprinkle with granulated sugar and caramelize using a blowtorch (which I haven't done). Or you just let the terrine come to room temperature without warming it up.

Serve with the streusel and cream or ice-cream. I served mine with a gingersnap on the side. It gave it a nice spicy kick...


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