dailydelicious

Crème brûlée for 2: Perfect dessert for our dinner.......

2012-01-31T13:26:00.000+07:00

This Crème brûlée is the one that I talked about in my last post, ^^, the recipe that I got from my boyfriend, haha...

Crème brûlée for 2: Perfect dessert for our dinner.......

But if you don't know about him you can read from my last post, カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグ: Learning how to make Hamburger from my boyfriend!
I made the Crème brûlée before but I like the idea of this recipe, well, it makes only 2, so it's perfect when you want a small recipe (esp. when you make it for you and your sweetheart's dinner, hehe).
When I listen to the recipe I think it's gonna be good, the only thing that bother me is using all the seeds from 1 vanilla bean, but if I want to know I have to try it, ^^, right?
The Crème brûlée is very easy to make, all you have to do is stir everything until combine, and bake it in the low heat oven, just until firm on the edge but trembling in the center, don't worry, it will set but still soft after refrigerate.
This recipe makes very delicious creme brulee, the texture is soft and melting in the mouth, while the vanilla makes the smell, so intoxicating, and dreaming, it's not too much to use "Whole bean", haha.
Try it and you will know that easy dessert can be so good too.
Adaptation from: "カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグととろ~りプリュレ~"

Crème brûlée for 2

Makes 2

150ml .............................. Whipping cream
25ml ................................. Whole milk
1 ........................................ Vanilla bean
30g .................................... Granulated sugar
2 ........................................ Egg yolks
............................................ Light brown sugar for sprinkle over the top

Preheat the oven to 120°C
Place one pan on the top shelf of the oven (to prevent the direct heat to contact the surface of the Crème brûlée).
Prepare 1 deep pan line with kitchen towel, and boil enough water for pouring into the pan.

Mix together the whipping cream and milk.
Beat together yolks, seeds from vanilla bean, and water.
Pour the whipping cream mixture into the yolks bowl, mix to combine.
Pass through a sieve into the jug.

Pour the mixture into the 2 (about 8cm x4 cm) ramekins. Place the ramekins into a pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the Crème brûlée is set, but still trembling in the center, about 40 minutes. Remove the ramekins from the pan cover with plastic warp and refrigerate for at least 4 hours and up to 3 days.

Sprinkle the light brown sugar and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Crème brûlée for 2: Perfect dessert for our dinner.......

カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグ: Learning how to make Hamburger from my boyfriend!

2012-01-25T17:06:00.002+07:00

Ok, I know you're smiling now ^^ , don't get me wrong I'm not that kind of girl who love to show off, hehe. But I have to admit that this delicious hamburger recipe comes from my boyfriend.

カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグ

But he's not human, haha, because I got the recipe from "カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグととろ~りプリュレ~" the CD that teaches you how to cook with a voice of ok, boyfriend ! It can be called Drama CD, but you're the one that he's talking to.

It's cute, and very sweet, (I love this seiyuu, his name is 小野大輔 (Ono Daisuke), his voice is very warm and lovely, haha, I know that it's not about the food anymore!!!!!!!) The situation in this CD is he's your boy friend, who's good at cooking (Oh! send me the real one -*-) and you asked him to teach you how to make Hamburger and Crème brûlée.

Both of the recipes is not hard to make and after listening to it, I think I should give it a try (actually the recipe comes from 飯尾哲司, the teacher from 武蔵野調理師専門学校, I think it's gonna be good). Because I made it just after listening to it, I have only the ingredients for the hamburger, so I use the sauce from other book. I already made crème brûlée too and I will show you on my next post.

The recipe had been created to serve 2, ^^ well, it's you and your boy friend's dinner, right?

So if you want to have an easy and delicious dinner with someone, how about this one, it's love, love in the air, haha.

Note from dailydelicious:I don't eat beef, but I write the original recipe for you, I used 300g of pork instead.

Adaptation from: "カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグととろ~りプリュレ~"

こねこねハンバーグ

Hamburger

Serves 2

Hamburger

10g .................................. Unsalted butter
60g .................................. Onion, finely chopped

250g ............................... Ground beef
50g ................................. Ground pork
25g .................................. Bacon, finely chopped
1 ...................................... Egg
10g .................................. dry bread crumbs
20ml ............................... Milk
20g .................................. Ketchup
1tsp ................................. Worcestershire sauce
1/4tsp ............................. Garlic, minced
.......................................... Grounded nutmeg
.......................................... Freshly grounded pepper
5tbsp ............................... Olive oil for frying

Sauce
1 1/2 tbsp ....................... Worcestershire sauce
1 1/2 tbsp ....................... Tonkatsu sauce (とんかつソース)
4tbsp ............................... Ketchup
15g ................................... Butter

Heat the pan over low heat, put the butter into the frying pan.
When the butter melt, pour the onion into the pan, cook until the onion soft and golden.
Turn off the heat and put the onion into a bowl, refrigerate (so it will be cool quickly).

Mix together egg, milk, dry breadcrumbs, nutmeg, pepper together.
Put other ingredients (except the olive oil) into the previous bowl and mix until combine.
Shape each portion with your hands into a patty about 115-120 g/ pieces. Place the patties onto a tray lined with- greaseproof paper.
Note from dailydelicious: if you have enough time, cover the patties with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavors in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.

Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook the patties for about 3 minutes on each side or until browned and cooked through, then cover the pan for 3-4 minutes. Transfer the patties to a plate, set aside and keep warm.

Make the sauce:
Melt the butter in a small pan over low heat, then pour other ingredients into the pan, stir and cook until boil.

To serve:
Place the Hamburger on a plate and spoon the sauce on top, serve with salad.

カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグ

カレシ×レシピ Menu-1 ~カレシと作る、こねこねハンバーグ:

Learning how to make Hamburger from my boyfriend!

Montebello: Reinvent the classic "Fraisier"

2012-01-23T14:43:00.000+07:00

Actually I really want to have other reason to make some sweet ^^, but in the end it always comes from the fact that I get some new book and I want to try some recipes.

Montebello: Reinvent the classic "Fraisier"

And this time is simple, the same reason but a new kind of dessert (and recipe, hehe). The dessert that I made is "Montebello", the recipe comes from the book "Rêves de pâtissier : 50 classiques de la pâtisserie réinventés" by Pierre Hermé
I have to admit that this book is very beautiful and the recipe seem to be different from other books by Pierre Hermé. Most of the time I feel like he rewrites his recipes in every books, haha, (I'm not mean, I really have that feeling -*-, but I just can't stop myself from buying his book). Anyway this book is not! The theme of the book is the classic recipes and the invention that base from the classic by Pierre Hermé. There are 2 recipes per 1 classic dessert, the first one is the classic and the second is the new invention. The new invention is more interesting, even they base on the fact that Pierre Hermé still uses the same combination, like rose and raspberry or his signature coffee tart, and etc.
Like the recipe that I made, the classic one is a Fraisier, the sponge cake filled with crème mousseline, fresh strawberries and covered the top with Italian meringue. But the invention version is this one "Montebello", the biscuit dacquoise pistache with pistachio flavored crème mousseline and fresh strawberries. With pistachio dacquoise and less cream, dessert becomes lighter and fresher, I think I love it.
Anyway you don't have to believe me, hehe, try it by yourself (and don't forget to tell me, ^^).
Adaptation from: "Rêves de pâtissier : 50 classiques de la pâtisserie réinventés" by Pierre Hermé

Montebello
Make 24cm cake

(or 4 -15cm cake)

Le biscuit dacquoise pistache
25g .................................. Pistachio nuts, chopped
135g ................................ Icing sugar
115g ................................. Almond powder
150g ................................. Egg whites
50g ................................... Granulated sugar
20g ................................... Pistachio paste
........................................... Icing sugar, for dusting the dacquoise
La Crème pâtissière
125g ................................ Whole milk
1/2 ................................... Vanilla bean
30g .................................. Granulated sugar
5g ..................................... All purpose flour
5g ..................................... Corn starch
30g ................................... Egg yolks
10g ................................... Unsalted butter
La meringue italienne
15g ................................... Water
60g ................................... Granulated sugar
30g ................................... Egg white
La Crème au beurre
35g ................................... Whole milk
30g ................................... Egg yolks
15g ................................... Granulated sugar
150g ................................. Unsalted butter, soften
70g ................................... La meringue italienne
La Crème mousseline
300g ................................ La Crème au beurre
40g ................................... Pistachio paste
70g ................................... La Crème pâtissière
........................................... Green food coloring, optional
La garniture
400g ................................ Fresh strawberries
.......................................... Strawberry jam
........................................... Pistachio nuts, roasted and chopped

Preheat the oven to170°C.
Butter the cake mold and line the base with non-stick baking paper.
Sift together almond powder and icing sugar.

Whip the egg whites until foamy and slowly add the sugar into the egg white, whip until stiff peaks form.
Fold about 1/2 cup of meringue with pistachio paste.
Fold the meringue, almond powder mixture and pistachio paste mixture together until combine.

Pipe the batter into the cake mold, until 2 cm height, sprinkle with icing sugar and chopped pistachio nuts, and bake for 30 minutes.
Let it cool on a wire rack.

La Crème pâtissière

Mix egg yolks, flour, corn starch, sugar and seed from vanilla bean and bring the milk to boil.
Pour the milk into the egg yolk mixture, stirring all the time.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Pour the mixture into large bowl, let it cool completely.

Make Italian meringue following the method from here.

Make la Crème au beurre:

Mix egg yolks and sugar, bring the milk to boil (by putting the milk in a microwavable cup and heat for 25-40 seconds).
Pour the milk into the egg yolk mixture, stirring all the time.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Pour the mixture into a bowl, let it cool completely.

Beat the butter into the custard base, then fold the 70g of Italian meringue into the butter base.

Make La Crème mousseline:

Mix together la Crème au beurre, 70g of La Crème pâtissière, and green food coloring (if using) until smooth.

Assemble:

Melt and strain the strawberry jam, set aside (if it's too thick mix with a bit of water).
Pipe the crème mousseline over the biscuit dacquoise pistache, place the fresh strawberries on top, and brush with melted strawberry jam. Decorate with chopped pistachio nuts.

Montebello

Montebello: Reinvent the classic "Fraisier"