Mystère

It’s been a while since my last blog post, over a year, I know! Once again, it’s a “recreation” recipe.

Mystère is an ice cream dessert that you buy in supermarkets in France. I used to love them so much when I was little, but I didn’t get to eat so many as I think they were quite pricey.
Somehow, recently I thought about it and wondered if I could pull it off.

The Mystère is a meringue covered with a thick layer of vanilla ice cream then smothered in sweet hazelnuts.
It’s one of the easiest impressive desserts ever. You don’t have to make all the ingredients from scratch if you don’t have time or don’t have the equipment. However, homemade ice cream really takes it to the next level.

I made the ice cream myself so I can’t really say how much there was but probably around half a tub of shop bought ice cream.

For 4-6 Mysteres you’ll need:

– 1 tub of vanilla ice cream
– 4-6 mini meringues
– 100g of dark chocolate (optional)
– 100g of sugar
– 100g of roasted hazelnuts

First, you’ll need to make a praline by heating the sugar in a saucepan, on its own until nice and golden-brown.

Immediately add the hazelnuts and stir them in.

Empty the saucepan onto a tray lined with baking paper.

Leave until completely cooled.

When the nuts are cooled down, roughly break them apart and pulse them in your food processor or grinder until you have a rough powder. You don’t want it too fine, small chunks add texture.

Melt the chocolate and, with a pastry brush, brush it on the meringues. You could dip them in but it’s going to be a lot of chocolate, probably too much. This step is optional but will ensure that the meringues don’t get soggy in the ice cream.

Line small ramequins with cling film and fill them 3/4 of the way with soft ice cream.

Take your meringue (the chocolate should be set) and press it gently into the ice cream until everything is level.

Leave to set in the freezer for a couple of hours.

When the ice cream is set, take it out of the ramequin and roll it into the praline. The whole thing should be completely covered.

You can serve them straight away or store them in the freezer until you need them.

Enjoy!

Mylene

Honey-roasted nuts

I love honey roasted nuts, I discovered them in the uk and it was love at first bite. The thing is that I like them quite sweet, nicely coated in honey.

Supermarkets offer some very expensive and very salty ones, with absolutely no taste of honey at all. I prefer the ones you find on mediterranean stalls but they’re incredibly expensive.

I found a few recipes, they were all similar but different in the same time. I found one that combined maple syrup and honey… Heaven.
Anyway, I got all the ingredients ready and started. I followed the recipe but just added a little more honey. I found the roasting time a bit short so made it a little longer.

The result was really great, you get golden brown nuts with a deep honey flavour but there are two things I wasn’t too happy with: the first is that the nuts stuck quite a lot to each other so I had to take them apart while they were still warm, one by one. The other thing is just my personal taste, I would have liked a bit more coating, I really like them very sweet. Everybody else thought they were just right.

nuts

You’ll need:

– 450g of nuts of your choice (I used almonds and cashews)
– 3 tbsp of honey
– 1 tbsp of maple syrup
– 30g of butter
– vanilla powder or extract, to your taste
– 1 pinch of cinnamon
– 2 tbsp of sugar

Heat the honey, syrup, butter, vanilla and cinnamon in a pan until all melted.

Lay aluminium foil on a roasting tray, transfer the nuts and syrup onto it. Make sure you coat all the nuts with the syrup.

Put the tray in the oven (180C) for 6 min.

Take the tray out and mix all the nuts, making sure they all get another layer of hot syrup on them.

Put the tray back in the oven for 6min.

If you’re happy with the look of your nuts at this stage, you can decide to take them out now or give them a stir and put them back in for a further 6min.

The nuts should be golden brown and the syrup not too runny.

Toss them in sugar while hot and eat cold.

Mylène

(Sort of) Chelsea buns

Like a lot of people, I watched this year’s series of The Great British bake off.

One of the last recipes shown was the Chelsea bun. I never tried that kind of buns before so I decided to give it a go.

I read the complete recipe before I made it. (I didn’t really know if I had all the ingredients for the filling but thought it would be ok anyway) so when I had to prepare the filling, I read: dried apricots, raisins, dried cranberries, I realized I only had the raisins… I also didn’t have apricot jam to glaze them.
Actually, I had but when I opened the jar, it did the “fizzzzz” , like when you open a bottle of lemonade, so I wisely decided not the use it.

So I changed the apricots into dates, the cranberries into pecan nuts (my ultimate favourite) and the apricot jam into cherry jam.
I didn’t really fancy the icing on the top so I decided to go without it.

At the end, I was really happy I changed the recipe. The nuts give something else to the bun, the cherry jam makes them look so good.
Anyway, here’s the recipe.

For 12 buns, you’ll need:

– 500g strong white flour, plus extra for dusting
– 1 tsp salt
– 7g of fast-acting yeast
– 300ml of milk
– 40g of butter, plus extra for greasing the tin
– 1 free-range egg
– 40g of sugar

For the filling:

– 30g of butter
– 75g of sugar
– 2tsp of cinnamon
– 100g of raisins
– 100g of pecans
– 100g of chopped dates

For the glaze:

– 1 tblsp of cherry jam, melted

Start by making the dough with all the ingredients, knead it for 5 to 10 min until elastic and smooth.

Leave it to rise in a warm place, uncovered for 1 hour.

After rising, put the dough back on the worktop, roll it out to get a big rectangle in front of you (about 40cm by 30cm).
Stick the end in front of you to the worktop by pushing it on it, this will make it easier to roll the buns.

Spread the butter on your rectangle, then the sugar and cinnamon and then your fruits and nuts. Press gently on them to make it stick to the dough.

Start to roll out that “sheet” towards you, you have to do it quite tight. You should end up with a big sausage like dough.

Cut that into 12 portions, and lay them on a baking tray, lined with baking paper and buttered. The buns shouldn’t touch each other yet.

Leave it for at least an other hour to rise. After that hour, the buns should start to join.

Bake for 25min, 200°C or until golden brown.

Brush each bun with the warm jam.

Eat warm or cold.

Mylène

Praliné

It’s been a quite exciting last few weeks; we’ve done summer fairs, created new biscuit designs, got a new toy (an air gun to give an edge to my biscuits and macarons), worked a couple of days in a deli (St Giles cheese), been approached by companies to sell our stuff…
Everything is going very well!

I didn’t have much time to try new recipes to share with you but I have that old classic that I’m going to write about: praliné!

It’s something very versatile that I use in a lot of things. It gives a nutty, caramel and vanilla flavour.
I use it in macarons with buttercream, home made chocolates, in ice-creams, chocolate spreads, flavoured crème brûlée, cakes, muffins… It can basically be used in any sweet thing.

It’s very easy to make, the main difficulty is in the grinding as lots of food processors can’t make it right. If you’ve got a fairly new one that can resist ice cubes, it would work fine. If you’ve got a coffee grinder, it’s even better, you just have to make sure you can wash it under the tap afterwards otherwise you’ll hate me forever for that recipe.

For 500g of praliné, you’ll need:

– 250g of sugar
– 250g of roasted hazelnuts (or almonds)
– 1 vanilla pod, scratched

Heat the sugar and vanilla seeds in a pan on their own until it melts and becomes golden.

Never stir the sugar, especially when it’s just starting to melts, you will ruin the caramel.

When you have your caramel, take it off the heat and mix the nuts in.

When they’re all covered in caramel, pour the mixture onto a tray layed with baking paper.
Let it cool down for 2 hours or until cool.

Break the nutty caramel in medium pieces by chopping it. Put everything in your food processor or grinder and grind until it makes a paste or, even better, a liquid mixture.

That step will take you a while, depending on how powerful and tough your equipment is.
Your praliné should now be ready to use! It will keep a while in a jar in the fridge or in the freezer, just take it out when needed and mix the desired amount into your preparations….

Mylene

French nougat

The other night, I was looking for a recipe I never made before and I found a few recipes of nougat online. I didn’t really know what to expect; I always thought that things like perfect fudge, nougat or caramels were quite impossible to achieve at home but now, I totally changed my mind after making this.

It requires a couple of special ingredients but if you have them in your cupboard, try it! It takes about 20mins of cooking, the result is just stunning. Soft, sweet, honey-like, nutty nougat… Just how I love it!

You’ll need a kitchen robot and a sugar thermometer. The robot isn’t so important, you can still do it with an electric whisk but it will take you a little longer.

For about 60 squares, you’ll need:

– 400g of sugar + 20g
– 100g of glucose powder
– 125g of water
– 250g of honey
– 2 little egg whites (about 50g)
– 2 sheets of rice paper
– 300g of mixed nuts, roasted

Heat the sugar, glucose and water together.

In another pan, heat the honey on its own.

After 5 mins, start to slowly whisk the egg whites in your robot, they must not go too stiff.

When the honey reaches 130°C, pour it gently on the egg whites, still whisking.

When the sugar mixture reaches 148°C, pour it on the egg whites-honey, still whisking. Keep whisking until the mixture has cooled down.

Mix in the nuts.

Put a sheet of rice paper in a 15cm square tin and pour your nougat in. It’s going to be sticky, so you can put water on your hand and just shape it with your hands.

Put the second sheet of rice paper on and leave it over night to cool completely.

Take it out of the tin (can be hard) and cut it as you wish!!

Enjoy!

Mylene