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My absolutly favorite dessert is Banan Split - a really good one with three scoops of ice cream, whipped cream, banana and chocolate sauce. It cannot get any better. So I got really hyped over the idea of making a patisserie banana split. I tried it this week-end and, frankly, not that bad. 
 
Pâte sablée vanille, pâte à choux, chocolate mousse, vanilla bavaroise, raspberry mousse (I know it's supposed to be strawberry, but neither of them are in season for the moment..), topped with a banana mousse and grated chocolate. 

Banana Split.

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Pâte sablée, almond cream, apple-vanilla compote, ganache montée apple cinnamon tea. 
 
Makes 4 pies 10 cm in diameter. 
 
Ganache monthé (prepare the evening before if possible): 
6g gelatine
30g water for hydration
140g cream (min. 30% fat)
40g white chocolate
30g of tea (one tea bag infused in 200ml water) 
 
Pie crust (pâte sablée): 
40g butter (unsalted)
50g icing sugar
26g egg 
1g salt 
8 g almond pouder
104g flour
 
Almond cream:
60g butter 
60g sugar
60g egg
60g almond pouder
The zest of half a lemon
 
Apple compote: 
300g apples, Jona Gold
1/2 teaspoon vanilla pouder 
2 teaspoons of caster sugar
20g lemon juice 
 
Ganache monthé: 
Hydrate the gelatine. Heat 40g of the cream and pour on to the white chocolate and the gelatine. Whilst mixing, add the rest of the cream and the tea. When the mixture is smooth, let set in the refrigerator - preferably over night. 
 
Pie crust: 
Nip together the butter, flour, sugar, salt and almond pouder. Add in the egg and mix until you have a firm, smooth dough. Flatten it out and film it, leaving it to rest 30 minutes in the fridge before using it. 
 
Almond cream: 
Mix the butter and the sugar creamy, add the egg, mix well and then add the almond pouder and lemon zest. All ingredients should be at room temperature for a better incorporation. 
 
Apple compote: 
Peel the apples and dice them inte small cubes, 0,5 cm/side. Put 100g aside and add the lemon juice. Put the remaining 200g into a small saucepan with the vanilla and the caster sugar. Cook until soft. Incorporate the rest of the apples. 
 
Assablage: 
With a rolling pin, roll out the dough about 3mm thick. Place it into circles with a 10cm Ø. Place them in the refridgerator whilst waiting for the oven to heat up - 170ºC. Then cook for 15 minutes. After 15 minutes, add the almond cream, about one centimetre in the bottom of each crust. Replace them in the oven and cook for 10 minutes at 190°C. 
Let the pie crust cool down and then add the compote, fill the crust, but the top should be smooth. 
Whip the ganache until creamy and use a round tip nr 10 to pipe the ganache in a spiral form on top. 
 
I chose to decorate with leftover pieces of pie crust, an apple slice and some cinnamon! 
 
(And I want to specify that Lipton is not paying me for this haha, I just love their tea..) 
 
Bisous et bon dimanche! 
/Jo.
 

Apple pie.

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Hello ! 


Last thursday I made this pear tart with milk chocolate ganache and cheesecake mousse. It was as yummy as it looks. Still needs some perfecting though.

I had some chèvre cheese in the mousse and I want to get the balance right.


Tarte aux poires.

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Happy Thursday!  
 
Today is one of my days off and I've been planning this recepie for a while now... Soft and yummy buns with apple bits inside. 
 
Makes 14-16 buns. 
 
Dough: 
  • 100 g of unsalted butter
  • 300 ml of milk 
  • 50 g of yeast, or 13 g of dry yeast (I used dry yeast for this recepie since fresh is hard to find in the stores here) 
  • 1/2 teaspoon of salt 
  • 100 g of sugar 
  • 1 egg 
  • 900-1000 ml of flour (sorry, swedish measurements..) 
Heat the milk and the butter gently until the butter is completely melted, be careful not to heat more than 40°C. Add the yeast and dissolve it in the liquide. Add in the salt, sugar and the egg. Then add the flour progressively until you have a smooth dough that dosen't stick. Cover the bowl with a towl or plastic film and let it rise for 40-45 minutes. 
 
Tip! Place the bowl on a rack in the oven and place a bowl of boiling water underneath, to create a warm, draft-free and humid enviroment for your dough to rise. 
 
Once risen, place the dough on a floured tabletop and flat it out with your hands, no need to knead it. Weigh small pieces of dough, 60 g each, and roll them into balls. 
 
 
For the filling you will need about 1 and 1/2 apples, I used Pink Lady. Cut the apple in to cubes, bigger ones for more crunch, or smaller ones for an apple that is more cooked - do as you please! 
 
Flatten the dough balls and place two pieces of apple in the middle (or if small cubed a tablespoon), fold the dough over to cover the apple and then flip- the joint facing downward- and roll into a ballshape. Place it on a baking sheet in a baking tray and reapeat. 
 
 
Cover the buns with a baking towel or plastic film and let rise for another 30 minutes. 
 
 
In the meantime prepare the crumble! 
  • 26 g of unsalted butter
  • 26 g of brown suger
  • 26 g of almond flour
  • 26 g of flour 
  • 3 g of cinnamon 
Pinch all of the ingredients together, forming a compact mass. 
 
A shoutout to this ecological whole brown suger, it just smelled amazing, as well as the texture. Baker's heaven. 
 
Preheat the oven to 250°C. 
 
Brush the buns with a mix of milk and some cinnamon and then crumble over the crumble (haha). 
 
 
Cook for 8-10 minutes - be careful not to burn the crumble! 
 
 
Let your buns cool down on a rack, then enjoy! Perfect with a glass of milk...! 
 
I do hope you enjoy this recepie - I loved making it! 
 
Bisous! 

Apple buns with cinna...

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Hello. 
 
It's been a while... but good news: I AM A PATISSIÈRE! Such wow. And I have also moved to Alsace, north of Strasbourg, where I am now on trial in a patisserie in Soufflenheim. Since I am no longer in school, I have more time to bake at home! Especially since I finish at 11 o'clock (starting 4 in the morning..) I have a loong afternoon. 
 
Enough about me. 
 
Here's a version of a Paris-Brest I made yesterday, and it was veeery satisfying. 
  • Pâte à choux, chips de noix coco
  • Crème moussline coco-noisette
  • Coulis fruit de la passion 
 
Keeping the recepie for myself for the moment, it needs a bit of tweeking ;) 
 
Bisous! 

Le Paris-Brest coco-n...

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First recepie! YAY! 
 
Ever since I discovered that you can make gnocchi with pâte à choux I have wanted to explore the varieties of this french "basic dough". You probably know that pâte à choux is used for éclairs, cream puffs and mostly sweet stuff, but forget everything you know about pastry pâte à choux and let me introduce you to my savory dumplings! 
 
I need to warn you that it is a bit tricky, sticky and patience-testing. Don't worry though, it is worth a try. 
 
Makes about ten dumplings.
 
You will need:
 
     Pâte à choux:
  • 100g unsalted butter
  • 125 ml water 
  • 125 ml milk 
  • 1/2 a cube of chicken stock
  • 150g flour 
  • A bit less than 200 ml of eggs
   
     The stuffing: 
  • Half a leek 
  • 6 mushrooms 
  • A clove of garlic 
  • 2 tsp of soy sauce (salty, not sweet) 
  • 1/2 tsp of sesame oil
  • Dried coriander
  • Seasoning
 
Start off by making the dough. Put water, milk, butter and the 1/2 cube of chicken stock in a saucepan and bring to a boil (make sure that the butter is completely dissolved). Remove the saucepan from the heat and add the flour, incorporate it quite quickly using a spatula. Replace the saucepan on the heat and stir the mix until a thin layer of dry appears in the bottom of the pan. Place the dough in a large bowl and incoporate the eggs gradually whilst mixing vigorously with the spatula. You might not need all of the egg, so pay attention to the texture of your dough, you do not want it to be too liquidy. 
 
 
When you are happy with the consitency of your dough set it aside to cool down a bit, it is easier to use lukewarm.
 
Now on to the filling, which is really simple! Chop up your leek and mushrooms into small pieces (not too small though!). Put some vegetable oil (I use caster oil) in a frying pan and add a minced clove of garlic. Add all the rest of the ingredients and fry until the vegetebles have softened. Season to taste! 
 
The tricky part has arrived, and do not hesitate on using loooots of flour for this part. I made ten dumplings, but you can do them bigger or smaller depending on your patience hehe. 
Cover a cutting bord with a layer of flour so that your dumplings don't stick once they're ready. And dip your hands in flour as well. Take a lump of dough and flatten it in your hand, then place ≈ a tablespoon of filling in the middle. Now close the dumpling, trying to keep the fliing on the inside! You can do it! Place it on the cutting bord and continue with the next... 
 
 
In the end you should end up with some pretty, yellow lumps. 
 
Preheat the oven to 200°C. Fill a large saucepan with water, and the other half of the chicken stock cube and bring to a simmer (not a boil, but almost a boil...). Place your dumplings in the water and let simmer for about 3 minutes. 
 
 
Oil an oven pan and place the simmered(???) dumplings on it. Sprinkle with sesame seeds and bake in the oven until golden, about 10-15 minutes. 
 
 
Serve them up with a fresh asian-inspired salad or just enjoy them plain with som sriracha, soy sauce and sesame oil like I did! 
 
I hope you try this out and tell me what you think! I really enjoyed making them. 
 
And remeber, don't eat with moderation. 
 
/Jo'
 
 
 

Pâte à choux dumpling...

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I present to you, my little red kitchen! 
 
Living in a studio apartment my kitchen is suprisingly big, although it is still very small compared to the kitchen of my dream which is EnORMOus. 
 
 
 
It is quite clean compared to its usual state, I am a messy cook! Please do not take any notice of my I-should-really-empty-it recycling bin.... But do note, and appreciate my growing avocado tree in the left corner! My boyfriend and I are so proud of it. 
 
And you see that little micro-wave sized thing? Well, that's my oven... Haha NOT ideal for baking anything what so ever! 
 
Anyway, this is where the magic happens! 
 
/Jo'
 

My Kitchen

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HIYA. or HEJ. or BONJOUR. 
 
I don't really know what language to write this blog in since I am Swedish but I live in France and I want everyone to understand. So in English we go. 
 
My name is Johanna, I am a soon-to-be patissière and I am really, really, REALLY passionate about food.
                                                                                           (not as passionate about writing long introductions) 
 
And since being passionate about something is great and it sometimes results in super yummy recepies I've created this blog as a platform for sharing them! 
 
 
Enjoy and eat miam! 
 
/Jo'
 
 
 
 

Un petit Coucou