Opéra

Servings 2 cakes 30x40 cm

Ingredients
  

Joconde Biscuit

  • 440 g egg
  • 160 g egg yolk
  • 350 g sugar fine granulated sugar
  • 440 g almond powder
  • 200 g flour

Meringue for the biscuit

  • 250 g egg white
  • 200 g sugar fine granulated sugar

Syrup

  • 8 dl espresso coffee
  • 300 g sugar fine granulated sugar
  • 20 g Kaluha or other coffee liqueur

Ganache

  • 340 g chocolate dark and chopped into small pieces
  • 2.4 dl milk
  • 80 ml cream
  • 40 g butter soft

Butter cream meringue

  • 40 ml water
  • 100 g sugar fine granulated sugar for the water
  • 70 g egg white
  • 25 g sugar fine granulated sugar for the egg white

Butter cream

  • 5 pieces of egg yolk
  • 240 g sugar fine granulated sugar
  • 1 dl water
  • 360 g butter soft
  • 20 g instant coffee
  • 1 cup espresso

Glaze

  • 800 g chocolate 52%
  • 100 g palm oil
  • 100 g peanut oil

Instructions
 

Joconde Biscuit

  • Preheat the oven to 200°C, hot air setting.
  • Place the egg, egg yolks, ground almonds and sugar in the mixing bowl of a standing mixer. Beat on high speed, 15 minutes, and pour the batter into a bowl.

Merengue for the joconde batter

  • Beat the egg whites until stiff and gradually add the sugar.

Continue joconde batter

  • Add the merengue to the batter. First stir in a quarter well and then carefully fold in the rest.
  • The batter is enough for 2 cakes of 30x40 cm. Prepare 3 baking trays of 30x40 cm per cake with baking paper. Pour half of the batter over three baking trays. Level with a palette knife and bake in an oven. If you're doing a few at a time, swap them halfway through the baking time. Bake for a total of 10-12 minutes. Bake the second pie in the same way. You can let the cake cool and freeze it for later use.

Syrup

  • Make the coffee and mix in the sugar and liqueur.

Ganache

  • Bring the milk and cream to the boil together. Pour the milk in dashes over the chocolate and stir until the chocolate is absorbed. Then add the softened butter little by little and stir well. Then set aside.

Butter cream

  • Place the water and sugar in a heavy-bottomed saucepan and heat over medium heat. Cook to 118°C.
  • When the water is 110°C, beat the egg whites with the sugar until stiff peaks form.
  • Then slowly add the sugar mixture while the mixer is running. Run the mixer until the meringue is at room temperature.
  • Beat egg yolks on high speed in stand mixer.
  • Place the water and sugar in a heavy-bottomed saucepan and heat over medium heat. Cook to 118°C.
  • Then slowly pour in the water-sugar mixture while the mixer is running. Run the mixer until the mixture is white and slowly runs off the whisk.
  • Add the softened butter little by little and beat until all the butter is incorporated and you have a smooth cream.
  • Add the egg yolk mixture to the butter and mix on low speed until the cream is fluffy.
  • Add the cold meringue. First 1/4 and stir this well. Then the rest and carefully fold it in.
  • Cover the cream with plastic wrap and store at room temperature.
  • Then add the instant coffee and espresso and stir well.

Glaze

  • Melt the chocolate in a bain marie and mix with the two types of oil until the temperature is 35-40°C.

Compiling Opera

  • Place a cake board on a baking tray covered with baking paper and place the metal baking edge on top. If you don't have it, you can do without. The cake will then become less tight on the sides, which you can correct later with a knife.
  • Place a biscuit layer in the baking edge and brush it with the coffee syrup. Do this with all biscuit layers. The cake should be well soaked. If you press it with your finger, some moisture should come up.
  • Spread about 250 g of buttercream on the biscuit with a small palette knife.
  • Cover the cream with the second layer of biscuit. Spread the ganache on top. If the ganache has cooled down too much, it can no longer be spread, then you have to heat it au bain marie until it is syrupy liquid.
  • Place the third biscuit layer on top of the ganache and add about 250 g of buttercream again. Smooth out nicely with a palette knife.
  • Then put the cake in the fridge and let it set for at least 1 hour.
  • Remove the baking edge and pour the icing over the cake and smooth. Then let it set in the fridge for a few minutes.
  • Cut the cake into pieces with a sharp knife. Rinse the knife under the hot tap after each cut.
Source: Christophe Felder
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Gougieres

Servings 50 pieces

Ingredients
  

Gougieres

  • 150 g of milk
  • 150 g water
  • 120 g butter
  • 20 g salt
  • 20 g sugar
  • 160 g flour
  • 1 tsp teaspoon mustard powder
  • 5 pieces eggs
  • a little grated cheese

Mornay sauce

  • 200 g milk
  • 25 g butter
  • 60 g flour
  • 2 pcs egg yolks
  • 250 g grated Comté cheese
  • fine salt

Instructions
 

Gougieres

  • Heat the milk, water, butter, salt and sugar in a saucepan. While cooking, add the flour and mustard powder. Mix well and beat vigorously with a whisk. Continue until the dough forms a ball and a white "carpet" appears on the bottom of the pan. Let it boil for a while, keep stirring, on a low heat until the flour is done (when the dough no longer smells like flour). Then turn off the heat and continue with the eggs, see below.
  • Continue mixing the dough with slow stirring to cool it down a bit. Add the eggs one at a time. Regularly scrape the edge of the bowl so that all ingredients mix well. When the dough is smooth and shiny, put it in a bag.
  • Preheat the oven to 185°C.
  • Pipe profiteroles of about 9 g on a baking tray lined with baking paper or a Silpat® mat. Sprinkle with grated cheese and bake for 16 minutes. Do not open the oven during baking, otherwise the profiteroles will lose their volume. Let rest for 10 minutes and then poke holes in the bottom of the puffs to fill with the sauce.

Mornay sauce

  • Bring the milk to the boil in a saucepan. Melt the butter in another pan and, when it starts to sizzle, add the flour all at once. Mix with a whisk. Cook the white roux for a few minutes, being careful not to let it discolour. Let cool and pour the boiling milk over the cold roux while whisking. Bring everything to a boil and cook for a few minutes to thicken the sauce. Remove from the heat, add salt and add the egg yolks and Comté. Let cool and store in a piping bag.
  • Finish off
  • After cooling, fill the profiterole with the Mornay sauce. Serve warm.
Source: Académie du goût
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Coteletta alla Milanese e gremolata

Servings 4 persons

Ingredients
  

cutlets

  • 4 pieces veal chops
  • 4 pieces eggs beaten
  • 300 g breadcrumbs
  • 200 g clarified butter

Gremolata

  • 1 clove garlic minced
  • 0.5 bunch parsley finely chopped
  • 0.5 pieces zest lemon grated

Instructions
 

Gremolata

  • Make the gremolata by mixing the garlic, parsley and lemon zest. For a paste you do this in a mortar, for somewhat rougher gremolata just mix with a fork. Then set aside.

cutlets

  • Cut the meat from the bone to the base. Scratch the membranes off the bone with a sharp knife. Place the cutlets between a piece of baking paper. Gently beat them flat with a meat mallet or meat axe. Then dip them in the egg and then in the breadcrumbs. Press down well with your fingertips and repeat all over again.
  • Melt the clarified butter in a large skillet until hot. Fry the cutlets over medium heat for 2 to 3 minutes per side until they are a nice golden brown color and the meat is still pink. While baking, always spoon some butter over the bone (arrosion). Remove from the pan, set aside warm without covering (this will soften the crust) and cook the rest.
  • Before serving, sprinkle with some fleur de sel and serve with a lemon wedge and the gremolata. You can serve with baked potatoes and some lettuce if you like.
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Lasagne di bietole

Servings 4 persons

Ingredients
  

Lasagne

  • 4 pieces beetroot large beets
  • 150 g smoked ham

Cheese sauce

  • 70 g butter
  • 50 g flour
  • 500 ml milk warm
  • 90 g grated parmesan cheese
  • nutmeg
  • chili powder

Instructions
 

beets

  • Boil the beets in water or roast them in the oven at 200°C. They are done when you cut them easily with a potato peeler. Peel the beets while they are still warm and slice them thinly on the mandolin.

Cheese sauce

  • Melt the butter in a saucepan and then add the flour. Stir until well combined and let it cook for a while. Then add the warm milk while stirring. The mixture should be smooth every time you pour in the milk again. Finally add three quarters of the parmesan cheese, the nutmeg, chili powder and salt and pepper.

Lasagne

  • Preheat the oven to 180°C.
  • Place a row of beets in a buttered baking dish. Place a layer of ham on top. Pour a layer of cheese sauce on top and then beets again. Continue until the beets are gone and you finish with the sauce. Sprinkle with the remaining cheese and some pepper from the mill.
  • Place the lasagne in the oven for 35 minutes and serve hot.
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Hazelnut semifreddo

Servings 10 persons

Ingredients
  

Hazelnut spread

  • 200 g toasted hazelnuts
  • 2 tbsp sugar

Semifreddo

  • 600 ml whipped cream
  • 120 g egg yolk
  • 150 g sugar fine sugar
  • 75 g cherry amarenes

Praline

  • 75 g sugar
  • lemon juice
  • 2 tbsp water
  • 50 g hazelnuts roasted

Instructions
 

Hazelnut spread

  • Make a hazelnut paste from the roasted hazelnuts and sugar by grinding them into a paste in the food processor. Set aside when done.

Semifreddo

  • Beat the whipping cream to yogurt thickness. Keep cool.
  • Place the egg yolks and sugar in a bowl and beat in a bain marie until lukewarm and creamy. Then beat with the mixer to three times the original volume.
  • Carefully mix the hazelnut paste into the egg mixture and add the cherries as well. Then mix the whipped cream through the mass.
  • Line a cake tin with plastic wrap. It goes on easily if it's a little moist. Then pour the mass into the mold and close it with the plastic wrap. Place in the freezer for at least 3 hours.

hazelnut praline

  • Make a caramel from the sugar, water and lemon juice. When the caramel turns brown, turn off the heat and add the hazelnuts. Then pour the whole thing on a piece of baking paper and spread out. When it has cooled down, put it in the food processor and give it a spin. Quite large pieces of hazelnut should still remain in the praline.

To serve

  • Remove the semifreddo from the freezer half an hour before serving. Sprinkle the top with the hazelnut praline and sprinkle some more whole hazelnuts on top. Slice and serve!
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Tortellini a la Giovanna Corelli

Servings 10 persons

Ingredients
  

Pasta

  • 400 g flour type 00
  • 4 pieces eggs fresh

filling

  • 100 g pork tenderloin
  • 50 g chicken breast
  • 100 g mortadella
  • 100 g Parma ham
  • 150 g grated parmesan cheese
  • 2 pieces eggs
  • butter
  • nutmeg

Broth

  • 2 liters beef stock
  • 0.5 liter chicken stock

Instructions
 

Pasta

  • Mix the flour with the eggs and knead to a smooth dough. Then set it aside for a few hours. You can also vacuum it, then you can use it faster.

filling

  • Cut the pork and chicken breast into cubes and fry them in the butter. Then let it cool for a few minutes.
  • Place the mortadella and Parma ham in the food processor and blend to small pieces. Add nutmeg, salt and pepper.
  • When the meat has cooled down, add half of the parmesan cheese and eggs to the meats. Turn until everything is well mixed.
  • Then add the rest of the cheese and eggs and blend into a puree. Then transfer to a piping bag and let it cool for a few hours.

Tortellini

  • Roll out the pasta dough into sheets of 1 mm thickness. Because the paste must not dry out before it has to be glued together, it is best to go through the entire filling and sealing process one sheet at a time.
  • Cut square pieces of 3 x 3 cm and pipe a little bit of filling in the middle. Fold triangles and bring the points together. Press them between your thumb and index finger.
  • Place a pan with some of the stock and bring to the boil. Add the tortellini and cook for 4 to 5 minutes. Let them sit for 4 to 5 minutes after cooking. Place the tortellini in a deep plate or bowl.
  • Boil the rest of the stock and pour over the tortellini. Serve with some chopped parsley if desired.
Source: Igles Corelli
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Cinnamon rolls

Servings 9 Rolls

Ingredients
  

Dough

  • 2,5 dl warm milk whole milk
  • 7 gram yeast dry yeast
  • 50 gram sugar
  • 1 piece egg at room temperature
  • 1 piece egg yolk
  • 220 gram butter melted (I prefer salted, but unsalted works, too)
  • 350 gram bread flour plus more for dusting
  • 0,75 teaspoon salt

Filling:

  • 40 gram dark brown sugar light brown sugar also works
  • 1,25 tablespoons ground cinnamon
  • 75 gram butter softened

Cream cheese frosting:

  • 100 gram cream cheese softened
  • 3 tablespoons butter softened
  • 75 gram powdered sugar
  • 0,5 teaspoon vanilla extract

Instructions
 

Dough

  • Warm milk to around 40°C. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  • Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
  • Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
  • After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 30x25 cm rectangle. Spread softened butter over dough, leaving a 0,5 cm margin at the far side of the dough.

Filling

  • In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
  • Tightly roll dough up, starting from the 25-cm side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about 1 cm off the ends of the dough as the ends won’t be as full of cinnamon sugar as you’d want it to be
  • Cut into 2,5 cm sections with a serrated knife or floss. You should get 9 large pieces.
  • Place cinnamon rolls in a greased 25x25 cm baking pan or round 25 cm cake pan. Line the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
  • Preheat oven to 180° C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.

Frosting

  • In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

Notes

To make overnight cinnamon rolls:
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).
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Fresh figues stuffed with honey cream

Servings 12 figues

Ingredients
  

  • 12 pieces fresh figs
  • 25 cl cream
  • 30 g lavender honey
  • 20 cl fruit coulis
  • lavender flowers

Instructions
 

  • Cut the top off the figs and scoop out the flesh with a spoon. Place the pulp in a bowl.
  • Beat the cream with the honey.
  • Add the pulp to the whipped cream and mix gently, so that the cream remains airy. Fill the figs with this cream mixture. Put the cap back on and store cool.
  • Sprinkle the plates with fruit coulis and put the figs on the plate, 3 figs per person or as much more or less as desired. Garnish with some lavender flowers.
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Polenta fingers

Servings 12 fingers

Ingredients
  

  • 10 g sesame seeds
  • 1,5 l milk
  • 3 tbsp sesame oil
  • 300 g cornmeal

Instructions
 

cooking polenta

  • Roast the sesame seeds in a dry frying pan. Let cool on a cool and dry surfaceR
  • Heat the milk with the sesame oil. When the milk starts to boil, sprinkle in the cornmeal, stirring vigorously. Let it cook for 6 minutes while stirring.
  • Then sprinkle in the toasted sesame seeds and mix by stirring well.
  • Place a sheet of baking paper on the work surface. Pour over the polenta and cover with another piece of baking paper. Roll it up to a bar of 2 cm in diameter. Then set aside to cool.

pole fingers

  • Make rectangles of 10x1x2 cm from the rod.
  • Heat a good dash of olive oil in a frying pan and fry the polenta fingers until they are golden brown. Then drain on a piece of kitchen paper.
Source: Alasin Ducasse, Grand livre du cuisine
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Pizza Margherita

Servings 2 pizzas

Ingredients
  

  • 300 g pizza dough
  • 200 g mozzarella
  • 250 g tomatoes peeled and squeezed
  • 0.5 tsp salt
  • 0.5 tsp oregano
  • 2 tbsp olive oil
  • basil

Instructions
 

  • Make the pizza dough well in advance, see recipe.
  • Preheat the oven to 250°C, preferably with a pizza stone in it. Otherwise, on a baking tray lined with baking paper.
  • Place the tomatoes, salt, oregano and olive oil in a bowl and mix slightly. Not too much, the tomatoes should still be recognizable.
  • Sprinkle some flour on your work surface and roll out the dough into a round thin sheet.
  • Place the dough on a baking tray. Then top with the tomato sauce, stay slightly away from the edge. Bake for 6 minutes.
  • Remove from the oven and place the mozzarella on top of the tomato sauce and bake for another 6 minutes. Remove from the oven and sprinkle over some basil leaves.
  • With an oven stone, put everything in the oven at the same time, including the mozzarella. Then bake for 4 minutes, which is shorter, because the stone gives a lot of heat from below. When the pizza is out of the oven, sprinkle some basil leaves over it.
Source: Bijbel Italiaanse keuken
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