Votre Table en Octobre, October’s Table

Avec Votre Table en Octobre, October’s Table, nous voilà arrivés dans la saison gourmande. Trois petits plats pour un automne gourmand ! Il y a toujours tant à découvrir.

Commençons donc par re-découvrir et préparer ce Potage à la Courge et Canneberges. C’est de saison et ce potage mijoté qui est une recette de chef créatif québécois, va vous plaire à coup sûr. 

Ensuite je vous invite à venir jusqu’en Alsace, cette belle région de l’Est de la France pour découvrir une spécialité absolument délicieuse et qui se mange sans faim… La Flammekueche.  Pâte fine ou pâte épaisse, à vous de choisir et les deux sont juste délicieuses !

Enfin, envie d’un dessert maison bluffant? Tournons-nous vers l’Italie, reine des cafés et des Pana Cotta… Cet entremet de Pana Cotta au Cappuccino sont un incontournable lorsque vous voulez bien terminer un dîner. C’est pourquoi, essayez sans tarder ce petit entremet rafraîchissant et à bientôt sur laclassedecuisine.com !

Votre Table en Octobre, October's Table

With Votre Table en October, October’s Table, we have arrived in the gourmet season. Three small dishes for a gourmet fall ! There is always so much to discover.

So let’s start by rediscovering and preparing this Acorn Squash and Cranberry Soup. It’s in season and this stewed soup which is from a creative Quebec chef’s recipe will surely please you.

Then let me take you to Alsace, this beautiful region in eastern France to discover an absolutely delicious specialty that can be eaten without hunger… The Flammekuche. Thin dough or thick dough, the choice is yours !

Finally, want a bluffing homemade dessert? Let’s go to Italy, queen of the coffees and Pana Cottas … This Cappuccino Pana Cotta dessert is a must when you want to end your dinner with a refreshingly tasty note. So, try this dessert without delay and see you soon at laclassedecuisine.com !

Chocolate Mousse Tarts

These small Chocolate Mousse Tarts with candied orange are a delicious treat ideal to serve with afternoon tea or as a dessert… it is an inspirational Patisserie recipe !

Chocolate Mousse Tarts

First, here is the list of the different ingredients you will need to make the Chocolate Mousse Tarts that serves 8

For the Chocolate Pastry :

  • 125 g butter
  • 225 g plain flour
  • 25 g cocoa powder
  • 50 g caster sugar
  • 1 Egg

For the Chocolate Mousse :

  • 50 ml Milk
  • 200 g dark chocolate, broken into pieces
  • 250 g egg white ( approximately 7 egg whites)
  • 25 g sugar
  • 250 whipping cream

Now, here are the different steps you will need to follow, to make the Chocolate Mousse Tarts in 20 minutes + 30 chilling time

To make the chocolate pastry, first, pre-heat the oven to 180°C or 350°F. Rub the butter together with the flour and the cocoa powder. Stir in the sugar and add the egg. Bring the pastry dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.

Then, roll out the pastry and prick a few holes into it with a fork. Cut circles out using a cookie cutter and press them into a bun tray cups. Blind bake for 20 minutes until golden brown. Remove the pastry cases from the tray and allow to cool.

Now, to make the chocolate mousse, bring the milk to a boil, remove from the heat and add the chocolate. Once the chocolate has melted blend together with the milk. Whisk the egg whites until stiff peaks are formed. Add the sugar one tablespoon at a time and continue to whisk until the mixture is stiff and shiny.

After that, carefully fold the chocolate mixture into the egg white mixture. Whip the cream to form soft peaks, fold into the mixture and place the chocolate mousse into the refrigerator to firm up.

To finish

Melt 50 g dark chocolate in a bain-marie. Brush the baked pastry cases with, to keep the pastry crisp. Pipe in the chocolate mousse. top with some candied orange rind.

P.S. If you love these little Tarts, don’t hesitate to have a shot at my Chocolate Caramel Cupcakes !

Rum Babas

Rum Babas always seem to delight guests, and they are not difficult to make if you have any feeling at all for doughs and baking. Now, both the Babas and the Rum syrup should be lukewarm to really enjoy it.

Rum Babas

First here are the different ingredients you will need to make the Rum Babas that serves 8 

  • 1/2 lb flour and a wooden spoon
  • Three free range eggs
  • 2 oz butter, melted and cooled
  • 1/2 oz fresh yeast
  • 2 Tbsp granulated sugar
  • 1/8 tsp salt

For the Syrup

  • One orange and one lemon
  • one vanilla bean
  • 1 cup or 250 g granulated sugar
  • 2 cups or 1/2 litre water
  • 1/2 cup or 100 ml Rum

Now, here are the different steps you will need to follow to make the Rum Babas with 30 minutes preparation time, 1hour 30 minutes rest time and 20 minutes Cooking time

First, In a mixing bowl, put the flour in wells, add the eggs in the center then place in triangle the salt, the sugar and the yeast. These 3 ingredients must be separated. Scrape the vanilla pod and add the seeds to the mixing bowl. Start by Whisking for 8 minutes. Then, stir in the melted butter, cooled and knead until the dough comes off the bowl. This takes about 5 minutes.Then, stir in the rum and mix for 1 to 2 minutes more.

Cover the dough with a clean towel and let it rise at room temperature for one hour. It must double in size. Fold the dough until it becomes smooth. Garnish the buttered muoulds with dough until halfway up and place them on a baking sheet. Allow about one hour for the dough to rise again. The dough should arrive at the edge of the moulds.

Preheat your oven to 170 °C or 330 °F. Bake your Babas for about 20 minutes. Babas must be blond and easily unmolded. Unmount immediately on a grid.

For the syrup, put the sugar, the cut citrus fruits and the vanilla pod in a saucepan. Bring to a boil without caramelizing and add water. Bring back to the boil then switch off the heat and seeve. Add the rum.

Finally, dip your hot babas in a lukewarm syrup. Put the babas in the syrup for a few seconds, turn them over with a slotted spoon and check that they are well soaked. Drain on a rack. Sprinkle each drained baba with rum and serve, accompanied by whipped cream and some candied oranges.

Rum Babas