WOW! Here’s another amazing recipe for you my dear friends. Say hello to your newest favourite treat : The Healthy Vegan Snickers Bars! These Homemade Snickers Bars are also naturally gluten-free and refined sugar-free. Yasss!! Imagine a scrumptious combination of a crispy cookie base with caramel, peanuts and chocolate all coming together with pure ingredients and naturally vegan, gluten-free AND refined-sugar-free! Hello – your world just got tastier! :)
This is such a fun recipe to make and eat!
It comes together is less than 30 minutes from start to finish and it assembles really easily.
There’s 2 components to it that you actually need to make : the cookie base and the caramel filling. The peanuts in the centre and melted chocolate come together practically on its own.
It was really fun to incorporate my kiddo with her friend to help with these. Kids are awesome at helping out with food especially dessert. If you have them around, free child labour is ok sometimes ;) (wink!)
Find some kids and get them to de-shell some peanuts to get started. (or buy de-shelled peanuts obviously)
In the meantime, make the oat cookie base.
While that’s in the oven, make the caramel.
Then when that’s chilling, melt the chocolate.
Then put it together and enjoy within minutes.
[yumprint-recipe id=’46’]
If you’re a fan of copycat recipes, these are amazing and made healthier and are naturally vegan and gluten-free and refined sugar free of course!
These are probably the next best thing since my Homemade Peanut Butter Cups recipe which is super popular on Pure Ella already! Those are also a must-try!!
As a sugar expert I have to say that these do contain sugar BUT these are refined sugar free and do make a healthier alternative to actual Snickers which contain corn syrup and refined sugar as well as palm oil, and artificial flavours etc. (See all the ingredients below.)
To cut the sugar in this dessert, this is what I’ve done:
Used refined sugar ingredients such as dates, coconut nectar and maple syrup
Added protein by adding peanuts and peanut butter (obviously necessary to make Snickers) but it’s also great to add in protein to desserts as you get satisfied with less because protein is very filling.
I added healthy fats from the coconut oil as well as in the peanuts and peanut butter which help to slow down the absorption of sugar in the blood.
I added fibre with the addition of flax meal as the peanuts and oats as well. Fibre also helps to slow down the absorption of sugar in the blood.
As a side note, these do still contain sugar so it’s good to keep portions in mind. I would have one bar with a cup of an unsweetened coffee and have that one dessert in a day. (I’m naturally good with portion controlling and I recommend you are too :))
These are the actual ingredients of Snickers bars : I personally do not like these ingredients at all except for the peanuts.
No further comment. Just make these Healthy Vegan Snickers Bars instead, ok. ;)
Ella Lechéis a cookbook author (‘Cut the Sugar‘), recipe developer, and photographer/stylist behind Pure Ella; where she shares delicious and healthy recipes. Eating PURE is clean ingredients, whole foods, plant-based nourishment and delicious desserts – with quality ingredients and sweeteners so they’re treats with benefits so you won’t have to feel deprived or restricted to eat healthier.
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Instead of just showing a cake today, I thought I would share some photos from my older daughter's Harry Potter themed birthday party. In the past 2 years she's become quite a fan and really wanted a Harry Potter birthday. She's read all the books (we read the last one together) and seen all the movies, so we had a lot to work from in terms of ideas. I got a little too into it also and found myself using my free time making decorations and invitations for the party. It's not just that I printed the invitations - I HAD to find the real HP font. On a last minute whim, I thought about adding the feather. Now if only I had a reliable source for trained owls to deliver the invitations...
Our front door for the day! Hooray for rolls of masking paper from the hardware store. And for my husband for spending the afternoon coloring in the brick pattern for Platform 9 3/4.
We turned the dining room into the Great Hall. I'm glad I started on these banner a few weeks in advance! The banners are made from Canson papers, while the logos are printed and cut out. My daughter's friend had a Hogwarts banner, so thankfully I didn't have to recreate it.
Witches, wizards and 7 years olds love candy! I turned the entry console into Honeydukes. I made up the labels for the frogs and jars in Adobe Illustrator. I did go a little overboard on the sweets - jelly beans, homemade chocolate frogs, cake, broomstick cookies in addition to having the kids decorate cookies and dip pretzel rods in chocolate to make wands. Did I mention the gummy spiders and brains at the potions lab?
I felt a little nutty collecting jars over the past 6 months, but it was worth it when it came time to make the potions lab. I found the labels online here. Most of the jars are filled with colored water while the "Wartcap Powder" is just old hot chocolate powder from last year.
This is a blog about cakes, after all, and I wouldn't want you to feel cheated. Here you go!
Hamburger supreme casserole is one of our most popular recipes. Throw this together on a busy weeknight for a comfort food meal your family will enjoy.
Hamburger supreme casserole is one of our most popular recipes. Throw this together on a busy weeknight for a comfort food meal your family will enjoy.
Ingredients
1 pound ground beef
1/2 cup onion chopped
1 10.5 ounce can cream of mushroom soup
1/2 cup milk
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 4 ounce can mushrooms
2 cups macaroni uncooked
8 ounces sharp cheddar cheese grated or shredded
Instructions
Brown meat and onion with garlic until tender in skillet on top of stove. Cook macaroni according to package directions, drain and set aside. Drain hamburger mixture and stir in soup, milk, seasonings, and mushrooms. Layer half of hamburger, macaroni and cheese in a 2 quart casserole. Repeat with meat and macaroni. Save last half of cheese. Bake in preheated 350 degree oven for 20 minutes. Sprinkle with remaining cheese. Return to oven until cheese melts. Makes 6 to 8 servings.
You’ve had hamburgers. You’ve had fries. You’ve had cupcakes. You’ve had cookies. But have you ever had cupcakes that looked like hamburgers, and cookies that looked like fries? Welcome, friends, to a magical world where up is down, left is right, and dinner is actually dessert! This is gonna be good.
Hamburger Cupcakes and Cookie French Fries - cute cupcakes made to look just like hamburgers! Serve them with sugar cookie "french fries" and ketchup "frosting." | From OhNuts.com
With Father’s Day fast approaching, I’ve had “dude food” on the brain. You know what I mean: those stereotypical meals that guys love to love. I’m talking steaks, beer, ribs, and of course, hamburgers and fries. But this is the Oh Nuts blog! We’re not here for savory things–we’re here for sweets, and lots of them. So that dude food needs to be sugar- approved. Enter: the hamburger cupcake.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
This hamburger look-alike is made entirely from sweet things–we have a cupcake bun, frosting ketchup and mustard, fruit leather lettuce, strawberry tomatoes, and a hamburger patty that’s basically a giant truffle. Put it all together, and you have one beautiful–and delicious!–dessert burger.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
But that’s not all! What’s a burger without fries? These fries are actually sugar cookies, cut into thin sticks and baked until golden and crispy. Serve them with a side of frosting ketchup, and you’re guaranteed to make everyone do a double take!
Ready to learn how to make these fun dessert burgers and fries? Here’s what you need!
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Hamburger Cupcakes and Cookie French Fries
yield: 12 cupcakes
Ingredients
8 fl oz (1 cup) heavy cream
16 oz prepared sugar cookie dough
Prepared vanilla frosting
Red, orange, and yellow food coloring
12 jumbo cupcakes, baked and cooled
Corn syrup
Fresh strawberries, thinly sliced into rounds
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
First, make the “hamburger patties.” These are made from chocolate ganache, which is exactly what truffles are made of. So if you’re thinking these burgers are going to be melt-in-your-mouth delicious, you’re right.
Place the heavy cream in a small saucepan over medium heat, and bring it to a simmer. While the cream is heating, put the chocolate chips in a medium bowl. Once the cream has bubbles around the edges of the pan, but is not yet at a boil, pour the hot cream over the chocolate chips.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Let it sit for 1 minute to soften the chocolate, then gently whisk them together until the chocolate is completely melted, smooth, and shiny. Press a layer of cling wrap on top of the chocolate, and refrigerate for about 1 hour, until the ganache has thickened slightly and has a texture similar to peanut butter. You don’t want it to be rock-hard, but it needs to have a frosting-like consistency so it will hold its shape when you pipe it into patties.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Once it’s thickened, line a baking sheet with parchment or waxed paper. You can freehand the patties, or if you want to be precise, draw 12 circles about the size of the jumbo cupcakes onto the parchment. Transfer the ganache to a piping bag fitted with a round tip, or a large plastic bag with a hole snipped in the corner. Pipe 12 circles of ganache onto the baking sheet, then refrigerate until firm. (About 30-45 minutes). You can place the sheet in the freezer to speed up the process, if you’d like.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
While you wait for the ganache to set, it’s time to make cookie dough fries! This is WAY better than throwing frozen potatoes into a deep fryer, I promise. Start by preheating the oven to 350 F, and line two large baking sheets with parchment paper. Roll the cookie dough out to a thin layer, less than ½-inch thick.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Use a pizza wheel or sharp knife to cut it into thin rectangles about the size of French fries. They will probably spread while baking, so err on the side of thinner strips of dough.
Transfer the cookie sticks to the baking sheets, and bake at 350 F for about 8-10 minutes, until golden around the edges. Cool completely. Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Divide the frosting between two bowls: put about 2/3 of it in one bowl, and 1/3 of it in a second bowl. Stir red food coloring into the larger bowl until it is the shade of ketchup. Add yellow and a touch of orange frosting to the smaller bowl, to make a mustard shade. Fill two plastic bags with the ketchup and mustard, and snip a small corner from each bag to make a makeshift piping bag.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Next, turn those cupcakes into hamburger buns! Slice each cupcake in half. If they seem a little too tall to be buns, trim them from the middle to make them bun-sized. I ended up slicing rounds that were about 1/2-inch tall from each cupcake–you can toss the extra, or save it to nibble on later.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Brush the top of each cupcake with corn syrup (you can thin it out with water if it’s too thick to easily work with) and sprinkle the top of each bun with a generous pinch of sesame seeds.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Now for the fun part! When the chocolate patties are firm, it’s time to assemble! Pipe a squiggle of red “ketchup” frosting onto the bottom of a cupcake, and top with a few wrinkled pieces of green fruit leather to look like lettuce. Add a chocolate patty, then a few slices of strawberry “tomatoes,” and finish with a squiggle of yellow “mustard” frosting. Add the sesame-topped cupcake on top to finish the hamburgers.
Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
Serve these dessert burgers with a side of cookie French fries and extra ketchup frosting! They may look like burgers, but they taste like gourmet cupcakes. Between the frosting, thick layer of ultra-rich ganache, and tangy berries and fruit leather, there are so many fun flavors and textures going on! I guarantee that everyone–dudes and non-dudes alike–will love these.
As always, an easily printable recipe and pin-able image are below. Enjoy!
First, make the chocolate ganache “hamburger patties.” Place the heavy cream in a small saucepan over medium heat, and bring it to a simmer. While the cream is heating, put the chocolate chips in a medium bowl.
Once the cream has bubbles around the edges of the pan, but is not yet at a boil, pour the hot cream over the chocolate chips. Let it sit for 1 minute to soften the chocolate, then gently whisk them together until the chocolate is completely melted, smooth, and shiny. Press a layer of cling wrap on top of the chocolate, and refrigerate for about 1 hour, until the ganache has thickened slightly and has a texture similar to peanut butter. You don’t want it to be rock-hard, but it needs to have a frosting-like consistency so it will hold its shape when you pipe it into patties.
Once it’s thickened, line a baking sheet with parchment or waxed paper. You can freehand the patties, or if you want to be precise, draw 12 circles about the size of the jumbo cupcakes onto the parchment. Transfer the ganache to a piping bag fitted with a round tip, or a large plastic bag with a hole snipped in the corner. Pipe 12 circles of ganache onto the baking sheet, then refrigerate until firm. You can place the sheet in the freezer to speed up the process, if you’d like.
While you wait for the ganache to set, prepare the cookie dough fries. Preheat the oven to 350 F, and line two large baking sheets with parchment paper. Roll the cookie dough out to a thin layer, less than ½-inch thick. Use a pizza wheel or sharp knife to cut it into thin rectangles about the size of French fries. Transfer the cookie sticks to the baking sheets, and bake at 350 F for about 8-10 minutes, until golden around the edges. Cool completely.
Divide the frosting between two bowls: put about ⅔ of it in one bowl, and ⅓ of it in a second bowl. Stir red food coloring into the larger bowl until it is the shade of ketchup. Add yellow and a touch of orange frosting to the smaller bowl, to make a mustard shade. Fill two plastic bags with the ketchup and mustard, and snip a small corner from each bag to make a makeshift piping bag.
Next, prepare the hamburger buns. Slice each cupcake in half. If they seem a little too tall to be buns, trim them from the middle to make them bun-sized. Brush the top of each cupcake with corn syrup (you can thin it out with water if it’s too thick to easily work with) and sprinkle with a generous pinch of sesame seeds.
When the chocolate patties are firm, it’s time to assemble! Pipe a squiggle of red “ketchup” frosting onto the bottom of a cupcake, and top with a few wrinkled pieces of green fruit leather to look like lettuce. Add a chocolate patty, then a few slices of strawberry “tomatoes,” and finish with a squiggle of yellow “mustard” frosting. Add the sesame-topped cupcake on top to finish the hamburgers.
Serve these dessert burgers with a side of cookie French fries and extra ketchup frosting!
How to Make Hamburger Cupcakes and Cookie French Fries | From OhNuts.com
I have to admit, it hasn’t been easy lately working on this blog while trying to maintain a healthy diet. I have a bit of a sweet tooth that’s hard to satisfy, which is why I’ve been on a hunt for guilt-free recipes and food ideas. Found one! Fruit is my go-to snack, but now I’ve found a way to make it feel like an indulgence without the guilt. I found this great “apple dessert” idea over at Win, Lose, or Blog, a blog designed by six lovely ladies who are on a mission to make blogland a healthier place. Just what I need! Hop on over and pay them a visit here. If you like this, you will also love this Guilt-Free Ice Cream made with just one ingredient: bananas!
The decadent days of summer are definitely here. At least at my house:) I’ve been seeing lots of images of grilled peaches lately and I decided it was high time to give it a try. This dish was so easy. I had no idea, but grilled peaches make for a super simple and delicious summer dessert. A bite of a fresh peach is like tasting summer itself.
My boys think this dish is like eating peach cobbler without the crust. I have to admit it’s an accurate portrayal except that the grilled aspect of this dish adds an extra dimension.
I served my peaches with a big dollop of cinnamon honey butter on top and a little extra cinnamon sprinkled on as well. I heard no complaints from my crowd:)
I adapted my cinnamon honey butter recipe from here. But I completely winged the grilling of the peaches. It is so uncomplicated. I’ve included the recipe below just in case you want to give this a try during one of our last summer days in August.
Grilled Peaches with Cinnamon Honey Butter
5 or 6 ripe peaches- cut in half, pit removed
olive oil for brushing on cut side of peaches
I placed the peaches cut side down on the grill after they had been brushed with olive oil. I let them cook for about 5-7 minutes. I took a peak at about midway through to see how they were looking. I determined their readiness by simply looking at the degree of grill marks. I have no idea if this is how it is supposed to done, but it seemed to work for me.
Cinnamon Honey Butter
1/2 pound unsalted butter at room temperature
7 1/2 tablespoons of honey (more or less depending upon preference)
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
a pinch of nutmeg
additional cinnamon to sprinkle on top of peaches
To create the butter its as easy as mixing all the ingredients together. You can use a large industrial sized mixer, but I used my handheld immersion blender and it worked great.
Once the grilled peaches are ready simply apply a dollop of butter on top of the peaches and wait for the butter to melt into gooey yumminess. I also sprinkled a bit more cinnamon on top of each individual peach slice. This recipe can easily be tweaked for individual preference.
Mix all above 3 ingredients into a pie plate 1/2 cup oil, 2 tablespoon milk, whip with a fork, this is very important and make sure you whip them together really good, once mixed add to pie plate with your dry ingredients Mix and press into pie plate, bake at 375 for baked shell until browned or follow recipe your making Enjoy !! NOTE: I use canola oil, you can use vegetable or what ever oil you have but not coconut or olive oil
This set of handmade paper fans will be the perfect addition to your next party, event, or photo shoot! Hang them above your dessert table, fill a blank wall, or the perfect backdrop for your little one's smash cake photo shoot- the possibilities are endless!
Each set of fans include THIRTEEN fans. This includes the year or name up to 5 letters long as well as theme appropriate embellishments. You will receive (2) 14 inch fans, (7) 9 inch fans, and (4) 6 inch fans.
Is your child's name more than 5 letters? Not a problem! Each additional letter needed is $1.50.
ALL fan sets can be customized to your liking. Colors and themes can be changed at no additional charge! Send us a message and we will be more than happy to work with you creating the most perfect backdrop!
FREQUENTLY ASKED QUESTIONS;
Q: What is the size of the backdrop?
A: The possibilities are endless! When overlapping the edges (as shown in the example picture), the set measures to be 4 feet wide by 3 feet tall. The fans are NOT attached to each other when shipped, leaving the option up to you how you would like to space them out to fit the space you would like them in.
Q: How do you hang the paper fans?
A: I highly suggest using command strips to hang you paper fan set. Adhesive to hang the fan set is not provided, but can easily be found at most major retailers such as Target and Wal-Mart in the picture hanging section.
L’épiphanie et son gâteau d’amandes, euh non, sa fameuse galette des rois!
Je vous explique ci-dessous pourquoi je dis cela…
Je vais vous avouer quelque chose, mais chut, ne le répétez pas, je n’aime pas la pâte feuilletée de la traditionnelle galette des rois!
On n’avait pas l’habitude de la préparer nous même et souvent, on l’achetait toute faite et j’avais une sainte horreur de cela ! Bon, faut dire qu’on a pas les boutiques de Christophe Felder, Cyril Lignac, Yann Couvreur et compagnie en Belgique, ça doit vachement y jouer pour beaucoup, je l’avoue !
Du coup, il y a quelques années, j’ai cherché comment me préparer quelque chose de ressemblant niveau goût – amandes et je suis tombée sur une recette de gâteau d’amandes sur le net à tomber par terre !
Ce gâteau d’amandes est aussi calorique que le repas du réveillon de Noël, de Noël, du réveillon du Nouvel An et du Nouvel An, mais il vaut franchement le coup !
En plus, il n’est composé que de 5 ingrédients et se prépare en 5 minutes top chrono !
Vous attendez quoi ?
Prêts ?
Pâtissez !
Ingrédients
100g de beurre fondu
200g de sucre
200g d’amandes moulues
4 oeufs
2 càs de rhum (facultatif)
Remarque: Oui, c’est normal, il n’y a pas de farine dans cette recette!
Préparation :
Attention, ça va être compliqué !
Premièrement, mélangez tous les ingrédients vigoureusement.
Versez ensuite la préparation dans un moule rond de 20 centimètres préalablement beurré et fariné (vous pouvez aussi insérer un disque de papier sulfurisé découpé au fond pour un démoulage ultra simple), insérez une fève (si comme moi vous le faites à la place de la galette des rois) et enfournez 25 minutes à 200°.
Avant d’enfourner, vous pouvez parsemer votre gâteau d’amandes effilées si vous le souhaitez.
Enfin, laissez refroidir après cuisson et saupoudrez de sucre glace.
Vous suivez toujours?
C’est tout!
Si vous aimez les gâteaux trop simples et rapides à faire, vous adorerez également celui au chocolat!
C’est tout moi ça, il faut que je coupe une part et on voit déjà la fève, ah la la… Gâteau d'amandes
Layers of fresh fruit topped with homemade vanilla pudding and whipped cream. A beautiful and crowd-pleasing side dish or dessert. Video below!
With Easter, Mother’s Day, and summer BBQs and parties on the horizon, I thought it would be the perfect time to share this Fruit Salad. Layers of fruit, vanilla pudding and whipped cream make this the tastiest fruit salad EVER. If you’re looking for a way to switch things up from a traditional fruit salad or fruit platter, THIS. IS. IT.
Vanilla Pudding: Start by making the pudding (so it has time to chill). This super easy homemade vanilla pudding cooks on the stovetop for a few minutes and then goes in the fridge to chill completely. I used my popular vanilla pudding recipe with a few small tweaks to make the pudding less thick, so it’s a pourable consistency for topping the fruit.
Whipped Cream: Cream, vanilla and powdered sugar combine to make this fluffy, sweet and flavorful whipped cream topping. Adding whipped cream to the fruit makes it extra decadent – and it makes it similar in taste to an ambrosia salad.
Fruit: Choose your favorite combination of fruits for this salad. You can use a wide variety or as little as two or three different fruits. Make sure that all the fruit is cut into bite-sized pieces before layering it.
Assembling Fruit Salad: I like to assemble this salad in a glass trifle dish so you can see the layers of fruit, pudding and whipped cream. If you don’t have a trifle dish, you can assemble it in a deep bowl. Start by layering the fruit, alternating colors if possible. After all the fruit is layered add the pudding, then the whipped cream. You can finish by garnishing with additional fruit, if desired.
What Fruit Goes Together?
This salad can be made with any combination of fruit that you enjoy. Here are some suggestions, but feel free to play around with it. Note: If you’re displaying your fruit salad in a trifle dish, try to pick fruit in a variety of colors.
Berries: Strawberries, blueberries, raspberries, and blackberries. This is my favorite combo.
Mixed fruit: Grapes (green and red), pineapple, strawberries, blackberries, raspberries.
Once fully assembled, this salad is best within 1-2 hours. If you’re using fruit that can turn brown (apples, pears, bananas, peaches, etc.), I highly recommend waiting to add them until right before serving. I don’t suggest treating them with lemon juice, as that might interfere with the flavors in the pudding and whipped cream.
Make ahead tips:
The pudding and whipped cream can be made up to 1 day in advance and stored in the fridge. If the whipped cream thins out, whip it with a whisk or mixer right before assembling.
The fruit can be layered in the dish up to 1 day in advance (without the toppings). Keep it tightly covered and refrigerated, and do not include any fruits that turn brown.
Right before serving, add the pudding and whipped cream.
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It’s the new year and to start it off right we should add healthy living in our New Year’s resolutions list. It’s time to shed the holiday weight that we gained, and this means we need to exercise more and to start eating healthy. Being conscious of the food we eat is very important, but it doesn’t mean it has to be difficult. I rounded up my favorite quick and easy Weight Watchers recipes with points plus to help you prepare your daily Weight Watchers dinner menus. Healthy eating for weight loss doesn’t mean you will starve yourself or eat bland tasting foods, these Weight Watchers recipes for dinner are all delicious and are perfect even for the whole family. I also have a Weight Watchers Lunch Recipes round-up that you should check out!
Weight Watchers Food Points
Some of you may not be familiar with Weight Watchers program yet and are wondering what those “points plus” mean. PointsPlus is a program that Weight Watcher’s use to guide you in choosing the food you eat. There are no off-limits foods but there are food points and you have a target PointsPlus number that varies depending on the weight loss goal. There are several Weight Watchers Points Calculator available online that you can use to calculate your Weight Watchers recipes.
Weight Watchers Meal Plans
One of the most important factor to remember for healthy eating is to eat well-balanced meals, and you should not sacrifice that even if you’re aiming for weight loss. Often times weight loss meals are bland tasting or not filling enough. Weight Watchers meals are different, you can still enjoy food guilt-free, and there are tons of Free Weight Watchers recipes available, so you have lots of options.
Healthy eating for weight loss is now easy with these 27 Free Weight Watchers recipes for dinner
If you’re looking for best weight loss programs, make sure to check out and add Weight Watchers Online on your list because with Weight Watchers no food is off limits. They advocate healthy eating for weight loss and have lots of amazing Weight Watchers recipes and even healthier version of old favorites.
J'aime bien les défis, il faut toujours se surpasser en pâtisserie et c'est le cas avec la recette que je vais vous présenter. Rien de tel qu'un framboisier pour réaliser un dessert généreux, pour plein de petits gourmands :)
Ce qui est intéressant dans cette recette, c'est que vous revisitez vos classiques et ça ne fait jamais de mal!
Vous verrez plus bas, j'ai pensé à vous en vous mettant les proportions pour une version grande
C'est une recette un peu technique, mais avec de la patience, vous arriverez à vous épater vous même et à satisfaire tous les mordu(e)s de pâtisserie !
Ne vous étonnez pas si vous voyez de la mascarpone ajoutée à la crème diplomate, c'était dans le but d'apporter un coté encore plus crémeux et lacté.
Dernier point, je ferais mieux la prochaine fois pour les photos, j'ai pris tout sur le vif, avant que l'on passe à l'action (de le déguster :) )
INGREDIENTS ( pour un gâteau de 28cm - 14-16 personnes )
Génoise
8 œufs
135 gr de farine
115 gr de maïzena
2 sachet sucre vanillé
250 gr de sucre
Crème Diplomate (pâtissière + crème montée)
75 cl de lait entier
3 sachet sucre vanillé
180 gr de sucre
75 gr de farine
9 jaunes d’œuf
300 gr de crème liquide 30%
150 gr de mascarpone
Garniture
700 gr de framboise
INGREDIENTS ( pour un gâteau de 22cm - 8-10 personnes )
Génoise
4 œufs
65 gr de farine
60 gr de maizena
1 sachet sucre vanillé
125 gr de sucre
Crème Diplomate (pâtissière + crème montée)
37.5 cl de lait entier
1,5 sachet sucre vanillé
90 gr de sucre
38 gr de farine
4,5 jaunes d’œuf
150 gr de crème liquide 30%
75 gr de mascarpone
Garniture
350 gr de framboise
Préparation crème pâtissière
Dans une casserole, chauffer le lait. Ajouter les oeufs préalablement blanchi avec le sucre.
A feu moyen, mélanger et ajouter la farine tamisée. Continuer de mélanger jusqu'à épaississement.
Laisser refroidir un peu, filmer au contact et entreposer au frigo pour 2h.
Préparation génoise
Blanchir les œufs avec le sucre, dans un saladier.
Au bain marie, mélanger dans le saladier le mélange oeuf-sucre jusqu'à atteindre une température d'environ 55°C. Retirer du feu et ajouter le sucre vanillé, mélanger.
Préchauffer le four à 200°C.
A l'aide d'un batteur, battre le mélange jusqu'à ce qu'il double de volume.
Ajouter la farine-maizena tamisée et mélanger au fur à mesure avec une spatule.
Dans un moule à manqué (avec charnière, c'est mieux), étaler uniformément la pâte et enfourner pour 20 à 25 min environ, au milieu en hauteur.
Laisser refroidir.
Préparation crème diplomate
Détendre la mascarpone en la battant au fouet dans un saladier. Ajouter la à la crème pâtissière et mélanger délicatement.
Monter la crème liquide au batteur électrique, jusqu'à obtenir la consistance d'une chantilly.
Incorporer au précédent mélange délicatement , en 3 fois.
Reposer au frigo pendant 1 heure.
Montage
Couper en deux dans l'épaisseur la génoise, à l'aide d'un grand couteau (au mieux, à l'aide d'une lyre)
Dans un cercle à pâtisserie, disposer un épaisseur de génoise, appliquer une légère couche de crème et disposer sur toute la surface des framboises. Recouvrir généreusement de crème, pour ne plus apercevoir les framboises.
Recouvrir à l'aide du second disque de génoise et napper une seconde fois de crème.
Disposer le restant de framboise.
Bloquer au congélateur 1h ou entreposer 4 heures au frigo, avant dégustation. (si vous le laissez au congélateur, il faudra le laisser décongeler autant de temps à l'air libre)
