One year! and a Raspberry tart to celebrate

One year ago, I started this blog. Like for a baby, this first year was mainly about learning. I needed understand about how to write, about the importance of plating and composing, about CSS (still not great!!), etc...

Even though I have still so much room to improve, I feel there has been some progress. I have enrolled in photoshop classes. I've discovered RSS feeds. I now know how to change the blog layout. I pay much more attention to the light in my photography. I've become familiar with new cooking techniques. I've even sewed a tablecloth (and learned how not to show the twisted hem in picture ;-)

I am happy I had the occasion to learn all of this. And I'm very excited about the future steps! One of them is the blog remodeling, and I wished I had finished it today. I did try, but, boy, am I slow when it comes to "!-- #.a hover@ dd: exp }". Do this looks like swears words to you too?

However, I have one big news. I'm glad to announce that this blog is going to have a baby sister. It's due for this summer. I'm still thinking about names... There's going to be much less talking. No food. But a lot more to see. Can't wait!

For this occasion, I want to share with you a special treat, the quintessence of this blog. It represents everything I love in a dessert. It's not too sweet, got plenty of fruits in it, their flavors brightened up by the almonds. This simple tart captures the summer mood.

The gorgeous raspberries are so fresh that it feels like sunshine in your mouth. Their acidity is partialy offset by the rich almond cream, which is layered over a sablée crust. Now do you really wonder why this has always been one of my favorite dessert? I thought I was the only one, but the number of "second"-servings proves me wrong! Although you can find it in almost any bakery in France, I had never prepared one myself. What a better time than a first year anniversary for this?

Almond and Raspberry Tart

1 sablée tart shell
2/3 stick butter
1/2 cup almond flour
1/2 cup sugar
2 eggs
12 oz. raspberries
6 oz. mixed berries (whatever you have)
5 teaspoons sugar
1/2 sheet (1/2 teaspoon) gelatin

For the sablée tart shell, you can use one of these recipe :
- From J. Robuchon, my favorite, the one that has been used in my family for years. It's a little bit more difficult, sticky and has to be rolled thinly (because there is not so much dough). However, once you'll taste it, you'll forget the difficulties.
- From S. Glacier, easier, and tasty enough to compete with the one from Joel Robuchon. But be careful, there's a lot of dough, so it will be enough for a tart + 1 or 2 tartlets.
- The sugar pie crust from P. Hermé. Yields 3 tart shells, so you can freeze 2 and have it ready for another time.

Preheat oven to 350°F with rack in middle.
Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round.
Slide bottom of tart pan (separate from rim) under dough and set into rim of tart pan. Cut off excess dough, leaving 1/2-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough 1/4 inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
Bake until side is set and edge is pale golden, about 12 minutes.

During that time, prepare the almond cream. Mix together sugar, almond flour and butter. Beat in the eggs.
Pour into the par-baked shell and bake 20 more minutes.
Let cool.

Arrange raspberries over the cooled pie.


In a small bowl, sprinkle the gelatin over the water, and let it sit.
Put remaining berries and sugar in a small saucepan over medium heat until cooked (about 5 minutes). Puree with a fork or in your blender. Pass through a sieve to keep only the juice and mix with gelatin while it's still warm.
Pour over the raspberry tart.

You can decorate with confectioner sugar and mixed berries.


Tarte amandine aux framboises

1 fond de tarte en pâte sablée
70g de beurre à température ambiante
110g de poudre d'amande
90g de sucre
2 oeufs
350g de framboises
170g de fruits rouges (framboises et/ou cassis, groseilles...)
20g de sucre
1/2 feuille de gélatine

Pour la pâte sablée, vous pouvez utiliser une des trois recettes suivantes
- Celle de J. Robuchon, ma préférée, mais la plus difficile à travailler. Elle est fragile et la quantité correspond à un fond de tarte de 24cm, il faut donc l'étaler finement (donc plus de risques de la casser). Ces difficultés sont vite oubliées dès qu'on la goûte.
- Celle de S. Glacier, que j'utilise aussi depuis un an. Elle est tout de même assez bonne pour faire de la concurrence à celle de Joel Robuchon! La quantité n'est pas très pratique, elle correspond à 1 tarte + 1 ou 2 tartelettes...
- Celle de P. Hermé. Il s'agit en fait d'une pâte sucrée. L'avantage est qu'elle correspond à 3 fonds de tarte, vous pouvez donc en congeler 2 et les avoir prêts pour un autre jour.

Préchauffez le four à 180°.

Etalez le disque de pâte en un cercle légèrement plus grand que votre moule à tarte, sur une épaisseur de 2-3 mm. Garnissez votre moule (beurré et fariné) avec la pâte et faites la pré-cuire 12 minutes au four.

Pendant ce temps, préparez la crème amandine :
Dans le bol de votre robot, mélangez le sucre et la poudre d'amande, puis le beurre en morceaux. Incorporez ensuite les oeufs.
Versez l'appareil sur le fond de tarte pré-cuit et enfournez pour 20 minutes.
Laissez refroidir à température ambiante.

Disposez les 350g de framboises sur la tarte.

Faites tremper la demi-feuille de gélatine dans de l'eau froide.
Dans une petite casserole, faites chauffer à feu moyen les fruits rouges avec le sucre pendant environ 5 minutes. Ecrasez-les avec une fourchette ou dans un hachoir, et passez-les à travers un chinois pour ne garder que le jus.
Mélangez le jus avec la gélatine essorée, et versez ce coulis sur les framboises.

Décorez avec du sucre glace et des fruits rouges.
La suite, please

Blog Under Construction

I suddently felt the need for more light and space in my layout, and started to make modifications. Until I'm finished, the blog may look a little weird, sorry.
It is going to take some time, because :
- I suck at codes,
- I'm very obstinate, and I won't give up until I succeed (or spent 10h searching without finding a clue, for a little detail nobody will notice.)
So I first have to learn a lot, and I love that!

Hopefully I'll be back soon with a new and good looking design. If you have any suggestion for a more user-friendly site, don't hesitate to post a comment. La suite, please

Fireworks

No recipe today. Just wanted to share our garden fireworks on "Bastille Day" while waiting for the real one on the Eiffel Tower tonight.
Happy 14th of July!

La suite, please

Pictures

The first pictures from the wedding cake are here, if you want to check it out! La suite, please

The lovely Frozen Strawberry Pie

I know I should be talking about the end of the wedding cake story.
But there's something more urgent first. I want to introduce you to this lovely dessert. It would be such a shame to wait there's definitively no more strawberries to share it with you. Because I really want you to try this pie.

Who knows, maybe it will become a favorite dish in your home too, one that you prepare for birthdays, mother days, or all June long... It will have its own memories attached to it.
Just like an antique dish or furniture, it has many stories to tell, the recipe being passed to friends and family and creating new souvenirs.

I got this recipe from Marsha, my "american mother". When my brother was 16, he decided to spend one year in America. We were happy (and relieved!) to see that he was hosted by this incredibely generous and loving family. Actually, I was lucky too, because it also changed my life. Without him (and them), I don't think I would have cared to do an internship abroad. I learned english to communicate with them. And ten years later, we're still in touch...

Can you imagine that this cake was the first thing I ate in the US? Well, actually, I think the first thing was a half bagel. Then a wonderful chicken salad with strawberries. And then, this! (now I wonder... did Marsha did some research? I was a picky eater then. But strawberries? Always have been my favorites!).

It was nine years ago. We were going to meet the family and to pick up my brother before exploring the West. Is that why I remember everything so precisely? My first impressions in the plane (actually, I was struck by the wide roads. It seemed like cars could park on each side of the road, and that 2 other ones could still cross each other. Even in the residential areas! My parents live in a ruelle. It's wide enough for 1 car. No parking. No crossing. And no huge car!). The first evening. And this pie is like a vessel carrying back all these memories to me.

Now, the vessel has grown larger, because my mother and I love it so much that we have it pretty often. One year we made it almost every Sundays of the summer...
Now that I think of it, it's also the one I made for my friends on the week-end they stayed over, just before our final graduation exams. The cake was great, but the week-end did not turn out exactly as I planned... Umm, here's one advise : don't ever run for the phone when you just got out of the swimming pool! Unless you want to go to the exams with a plaster cast and crutches... And as we were waiting for the ambulance, my friends tried to make me laugh and speak. You know what the best way is : talk about baking! So I actually had to repete this frozen pie recipe almost 10 times in a row. yeap.....

So go make your own memories (maybe not this one!). You need more convincing? Ok.
- It's super easy to prepare (no requirement for an ice maker), and super quick, so you'll have more time to enjoy the sun outside this afternoon
- Well, it is lovely, isn't it? The pinky cream, the crisp crumble... What's not to love?
- We're in July. It's warm. You need something light and refreshing. Like a frozen dessert, don't you think?
- A frozen strawberry sherbet with some walnut crumble? Gah. What are you waiting for?

Frozen Strawberry Pie
From Marsha, who says " This recipe comes from Aunt Helen, my father's only sister (who had to grow up with 5 brothers on the farm) - she had no kids and was always our 'favorite' aunt because she was so nice and spoiled us!!! She was also a very good cook!"

For the dough
1 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter at room temperature

For the sherbet
2 fresh egg whites
1 pound strawberries
1 cup whipped cream
3/4 cup sugar
2 Tbsp lemon juice

Preheat oven to 350°F.
Butter a 10-inch round cake pan. Line the bottom and sides with parchment or waxed paper.

Place the walnuts in the oven for 5 minutes before chopping them.
In a large bowl, mix together the flour, brown sugar, butter and chopped walnuts with a spoon.
Sprinkle 1/4 cup of this dough on a baking sheet lined with parchment paper.
Gather and press the rest of the dough into a ball, and press on the bottom of the prepared pan.
Bake for 15 to 20 minutes (the crumble will be done before the crust). For the crumble topping, break the big crumbs while they are still warm.

Reserve 2 oz. strawberries for the decoration.
Dice the rest, the puree half of the strawberries.
Beat whites in mixer at medium speed until they form soft peaks*. Add sugar gradually, beating, and continue beating at high speed just until whites are thickened and form stiff peaks.
Add strawberries (dices and puree), lemon juice and whipped cream, and whip until fully incorporated.

Pour on the bottom crust in the round pan and place in the freezer for at least 6 hours. Before serving, apply a spong with hot water against the form and use the waxed paper to remove the pie from the pan. Sprinkle with the crumble and decorate with the remaining strawberries.

* Note : If you are concerned about using raw eggs, you could replace the sugar by a syrup : bring 1 cup sugar and 1 Tbsp water to a boil until it reaches 245°F. Then pour it on the fluffy egg whites while beating slowly. Continue beating at high speed just until whites are thickened and form stiff peaks, then proceed with the strawberries, etc...


Gateau Glacé aux fraises
De Marsha

Pour la pâte
140g de farine
100g de beurre
40g de sucre brun
70g de pralin ou de noix

Pour la crème aux fraises
2 blancs d'oeufs ultra frais
150g de sucre
450g de fraises
25cl de crème liquide
2 cuillères à soupe de jus de citron

Préchauffez le four à 180°.
Beurrez un moule rond de 26 cm de diamètre et tapissez le de papier sulfurisé.

Faites chauffer les noix 5 mn au four avant de les concasser, ou utilisez directement du pralin. Mélangez-le avec une cuillère avec le beurre, le sucre brun et la farine.
Reservez environ une poignée de pâte que vous saupoudrez sur une plaque à patisserie.
Formez une balle avec le reste, et étalez-la au fond du moule rond.
Faites cuire 15 à 20 minutes (attention, le crumble sera prêt avant le fond du gâteau). Si les morceaux de crumble sont trop gros, brisez-les lorsqu'ils sont encore chaud. Laissez refroidir (sans démouler).

Réservez 50g de fraises pour la décoration.
Coupez les 400g restantes en morceaux et réduisez la moitié en purée.
Battez les blancs en neige*, puis versez doucement le sucre en continuant à battre doucement. Augmentez la vitesse jusqu'à ce que les blancs soient fermes et brillants.
Dans un autre saladier, battez la crème liquide en chantilly. Ajoutez-la aux blancs, ainsi que les fraises et le jus de citron.

Versez l'appareil sur le fond dans le moule, et faites prendre au congélateur (au moins 6 heures).
Avant de servir, appliquez une éponge d'eau brulante sur les parois du moule, puis aidez-vous du papier sulfurisé pour le démouler et le placer sur une assiette. Parsemez le dessus de crumble et décorez avec les fraises.

* Si vous n'êtes pas à l'aise avec l'utilisation ddes oeufs non cuits, vous pouvez remplacer le sucre par un sirop : lorsque les blancs sont montés, portez 200g de sucre et 1 cuillère d'eau à ébullition jusqu'à atteindre 120°. Versez le sirop doucement sur les blancs tout en continuant à battre, puis augmentez la vitesse jusqu'à ce que les blancs soient fermes et brillants. Ajoutez ensuite les fraises, etc...

La suite, please

The first wedding cake : recap, links and advises

A few weeks ago, I teased you about this big project I was working on.
I haven’t told you anything yet, because I just don’t know where to start. Do you remember my new year’s wishes? To the one moving in a new place, becoming a parent, or getting married? Well, I had people in mind for each situation, most of them happening in May / June. And because we were having a surprise party for one of the girl getting married, I decided to bake a “mini” wedding cake for her.

In France, we usually don’t have wedding cakes as in the US. The typical “pièce montée” is a croquembouche. A pile of fluffy choux filled with pastry cream and covered with caramel, on a nougatine base. The whole cake / frosting thing was somehow unfamiliar to the pie lover I am. So, why did I come up with this idea?
I had actually never thought I’d do something like that. When I first read that Deb was baking one, I thought it was crazy. Not that she was crazy, no, she's like incredibly brave, but the whole concept? Oooh, stop right there! Baking a such a huge thing in a tiny kitchen? For a bride? All this responsability? Never gonna happen!
Helen was the next one. She’s a professional pastry chef, and her desserts always look amazing. Her pictures let me speechless, but I don’t imagine achieving as beautiful creations as she does…
They were both really committed to do a perfect cake for their friend; their posts gave my first glimpse of what an American wedding cake was. I discovered that they were actually different cakes, with different flavors or fillings, stacked one on top of the other. The cakes are most often butter cakes (1-2-3-4 cake, white butter cake, chocolate cake...) with a filling (lemon curd, chocolate ganache…) and the frosting. Although I had this first approach, I was far from conceiving baking one myself.

Two weeks before the surprise party (D-12), it all changed.I found some very clear tutorials on Epicurious site. If you’re planning to make a wedding cake, or even if you only want to understand what’s “under” the imposing white assembly that has pride of place on the wedding buffet, go check out these videos. It opened a new world to me. I was now bursting with curiosity. Will I be able to do that for her? Will I remember how to frost a cake with a smooth layer? If I do some effort, will the decoration be ok (instead of really bad)? Will she like having a cake like this, and what type of cake does she like best?

Because I’m really bad with subtle investigation, I had to rely on what I already knew : she loves peanut butter & chocolate, and enjoys the berry pies I sometimes bring. Therefore it was soon (D-6) decided that the cake would be:

- First tier a chocolate cake (in FR) with a chocolate kahlua ganache (in FR)

- Second tier a raspberry cake (in FR) with a lemon curd filling (in FR)

- Third tier a chocolate cake with a peanut butter frosting (in FR)

The next two days were dedicated to researches about the frosting and decoration, but I'll tell you more about it next time..

For now, let's talk about the cakes and the filling, which I made on Monday afternoon (D-3). Luckily for me, it was a holiday, which gave me more time to prepare and to take notes...
Both cakes recipes come from the Smittenkitchen repertoire, and originally from Sky High: Irresistible Triple-Layer Cakes. I followed the chocolate cake recipe à la lettre (by the letter - which means without changing anything), and I've liked it so much that I've already made it twice since. The steps are very easy to follow (just make sure the bowl of the mixer is big enough ; there is a LOT of batter), the cake is moist and very light. You add a cup of coffee in the batter, but you won't really taste it. However, it picks up and extends the toasty notes of the best quality cocoa. You could use it for cupcakes, birthday cakes... or without any reason, just because it is sooo good.
For the white cake, I did tweak the recipe a little in order to reduce the quantities and to flavor the batter with raspberries, but in the end both recipe are similar and very simple (which is what you're looking for when you also have fillings and frosting on your to do list!). The cake was too sweet for my taste, and I tried to offset that by reducing the sugar in the lemon curd. It must have been successful, because this was everyone's favorite. If you're only doing the cake or the curd, keep that in mind and adjust the sugar level...

The chocolate ganache will take only a few minutes to prepare (if you're not goofy like me, who read the wrong page and used milk instead of cream!*). It can surely satisfy any chocolate lover, with its intense flavor and bittersweet notes, and the complexity added by the Kalhua. You could easily replace that with Brandy, Amaretto, or any liquor you like.
As for the lemon curd, it's THE recipe I swear by. It's by Pierre Hermé (could you have guessed that?), and everyone just raves about it. You can use it on a simple sablée dough, with strawberries, on a gingerbread biscuit, on poached blueberries. The tangy, citrusy aromas are sweetly counterbalanced by the buttery taste and by its lightness in the mouth. The secret of its fluffy texture lies in the last step of the process : after adding the butter, do not underestimate the importance of the whipping time...

*Btw, if this happens to you, just start over again. You will never obtain the right consistency for a cake, no matter how long it stays in the fridge... You can use it as a chocolate sauce though!

Ok, so after all this talk, maybe you'd like the recipes, right?

Chocolate Cake layers
From Smittenkitchen.com

3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee, cooled to room temperature

Preheat the oven to 325 degrees F.
Butter two 10-inch and two 3.5-inch round cake pans, and dust with flour.

In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds.
Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the prepared pans.

Bake the large cakes for about 40 minutes, the smaller ones for about 20 minutes, or until a knife inserted in the center comes out clean. Let the cake cool in its pan on a rack for 20 minutes; then carefully turn the cake out of the pan and revert it. Allow to cool completely. The cake will deflate slightly as it cools.


Raspberry cake layers
Adapted from Smittenkitchen.com

1 3/4 cups cake flour
1 1/4 cups sugar
1 tablespoon teaspoons baking powder
1/4 teaspoon salt
1 1/4 sticks unsalted butter, at room temperature
2/3 cup plus 2 Tbsp buttermilk
3 eggs
1 teaspoon vanilla extract
1/2 cup pureed raspberries

Preheat oven to 325°F.
Butter two 7-inch round cake pans and dust with flour.

Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Add the eggs one at a time to the cake batter, whisking after each addition. Add vanilla extract and raspberry puree, and whisk well. Use a rubber spatula to scrape down the sides of the bowl if needed.

Bake for about 30 minutes, or until a knife inserted in the center comes out clean. Let the cake cool in its pan on a rack for 20 minutes; then carefully turn the cake out of the pan and revert it. Allow to cool completely on a rack.


Chocolate Kalhua Ganache
Adapted from Pierre Hermé

Soon

Lemon Curd
From Pierre Hermé

3 eggs
3/4 cup sugar
Zest from 3 lemons
1/2 cup lemon juice (from about 4 lemons)
1 3/4 sticks butter

In a big bowl, combine with your fingers the sugar with the lemon zest, until the sugar is fragrant. Add the eggs and the lemon juice, and whisk until homogeneous.
Place the bowl over a bain marie (a pan of boiling water). Continue to whisk until the mixture thickens and has the consistency of a cream (about 10 minutes). Be careful that it doesn’t boil.
As soon as the cream is ready, change it to a cold bowl, to stop the cooking. Wait for the cream to slightly cool down before adding the butter cut in small pieces.
Whisk with the mixer during 10 minutes to obtain a light consistency.
Keep in refrigerator for up to 3 days.


Peanut Butter Frosting

1.5 ounces cream cheese, at room temperature
1/8 stick unsalted butter, at room temperature
3/8 cups confectioners’ sugar, sifted
3 Tbsp smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.
Keep in refrigerator for up to 3 days.


Biscuit au cacao
Du site Smittenkitchen.com et du livre Sky High: Irresistible Triple-Layer Cakes

420g de farine
600g de sucre
125g de cacao
1 cuillère à soupe (15g) de levure
1 cuillère à café (2g) de cannelle
1 cuillère à café (2g) de sel
300g de beurre ramolli
37,5 cl de lait fermenté**
3 œufs
37,5cl de café à température ambiante

** Si vous n'avez pas de lait fermenté, pour 25cl de lait il faut ajouter 1 cuillère de jus de citron et laisser reposer 10 minutes.

Préchauffez le four à 175°.
Beurrez et farinez 2 moules ronds de 26 cm de diamètre et 2 moules de 9 cm de diamètres.

Dans le bol de votre mixeur, combinez la farine, le sucre, le cacao, la levure, la cannelle et le sel. Mélangez doucement 30 secondes. Ajoutez le beurre en morceaux et le lait fermenté et mélangez pour les incorporer à la farine, environ 2 à 3 minutes.

Dans un saladier, mélangez les œufs et le café, et ajoutez-les au mélange précédent en trois fois, en mélangeant bien à chaque fois. Utilisez une spatule pour racler les bords et le fond du bol et bien tout incorporer.

Versez l'appareil dans les moules et faites cuire environ 40 minutes pour les gros gateaux, 20 minutes pour les petits (en plantant la pointe d’un couteau au centre du gâteau, celle-ci doit ressortir sèche).
Attendez 20 minutes avant de démouler et laisser refroidir totalement les biscuits sur une grille.


Biscuit aux framboises
Adapté à partir du site Smittenkitchen.com et du livre Sky High: Irresistible Triple-Layer Cakes

Note : Ce biscuit est très sucré, ce qui était compensé par l'acidité de la crème au citron. En revanche, si vous pensez le garnir avec une autre crème, n'hésitez pas à réduire la quantité de sucre (je dirais 200g).

260g de farine
250g de sucre
1 sachet de levure
1 pincée de sel
125g de beurre ramolli
20cl de lait fermenté (cf note dans le biscuit au chocolat)
3 œufs
1 cuillère à café d'extrait de vanille
50g de framboises réduites en purée au hachoir

Préchauffez le four à 175°.
Beurrez et farinez 2 moules ronds de 18 cm de diamètre.

Dans le bol de votre mixeur, combinez la farine, le sucre, la levure et le sel. Mélangez doucement 30 secondes. Ajoutez le beurre en morceaux et le lait fermenté et mélangez pour les incorporer à la farine, environ 2 à 3 minutes.
Ajoutez ensuite les œufs un à un, en mélangeant bien après chaque addition. Utilisez une spatule pour racler les bords et le fond du bol et bien tout incorporer. Finissez avec la purée de framboises et la vanille.

Versez l'appareil dans les deux moules et faites cuire environ 30 minutes (en plantant la pointe d’un couteau au centre du gâteau, celle-ci doit ressortir sèche).
Attendez 20 minutes avant de démouler et laisser refroidir totalement les deux biscuits sur une grille.


Ganache Chocolat Kalhua

Bientôt...


Crème au citron
Adapté de Mes Desserts préférés, Pierre Hermé

3 œufs
150g de sucre
les zestes de 3 citrons
120g de jus de citron (environ 4 citrons)
175g de beurre

Dans un grand bol, frottez avec vos doigts le sucre avec les zestes de citron, jusqu'à ce qu'il soit humide. Battez ensemble les œufs, le jus de citron, le sucre et les zestes.
Posez ce bol dans un bain marie (une casserole d'eau bouillante). Continuez de remuer jusqu'à ce que le mélange épaississe et prenne la consistance d'une crème (environ 10 minutes). Attention, elle ne doit pas bouillir.
Dès que la crème est assez épaisse, versez-la dans un bol froid, pour stopper la cuisson. Attendez que cette crème refroidisse un peu (si vous avez un thermomètre, elle doit atteindre 60°) avant d'ajoutez le beurre coupé en petits morceaux.
Fouettez avec le batteur électrique pendant 10 minutes pour obtenir une consistance homogène. Ne sous-estimez pas cette étape, c'est elle qui donnera la légèreté à la crème.
Vous pouvez conserver cette crème au réfrigérateur jusqu'à 3 jours.

Crème au beurre de cacahouète

45g de fromage à tartiner (type St Moret)
15g de beurre ramolli
50g de sucre glace
3 cuillères à soupe de beurre de cacahouète

Dans un saladier, à l'aide d'un batteur électrique, fouettez le fromage frais et le beurre jusqu'à ce que le mélange soit crémeux. Ajoutez doucement le sucre glace, en remuant d'abord avec une cuillère (pour ne pas mettre du sucre dans toute la cuisine). Ajoutez finalement le beurre de cacahouète, et battez cette crème au moins 3 minutes.
Vous pouvez conserver cette crème au réfrigérateur jusqu'à 3 jours.

La suite, please