[PTC]

Macarons

Macarons is the most local  characteristics cuisine in Vienne, western France. Macarons are called "the girl's breasts". It is said that in France you cannot be called a true dessert master if you cannot make macarons. Macarons are sweet snacks, taste them with black tea and other that can make mouth refreshing drinks, in order to better enjoy its wonderful flavor.


_{http://bakingproject.com/wp-content/uploads/2011/09/cadran-macaron.jpg}

How to make Macarons:

For the Macarons:
120g egg whites, divided
35g sugar
150g finely ground almonds
150g powdered sugar

For the sugar syrup:
150g sugar and 50g water

Process the ground almonds and powdered sugar in the work bowl of a food processor. Most recipes call for sifting, but I think this works better and gets everything combined.

In a stand mixer, whip 60g egg whites to soft peaks, add 35g sugar.

In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.

Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).

Mix the remaining 60g of egg whites and the sifted almond/sugar and carefully fold into the meringue.

Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on silpat lined baking sheet.

Bake at 320 for 15-25 minutes.

Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension.  _{http://www.myfoodgeek.com/2007/06/08/almost-foolproof-macarons/}

[PTC]

Napoleon cake

Napoleon cake has no relationship with Napoleon in fact. One saying is that its English name Napoleon is the miscommunication of  Napolitain that refers to a name of the pastry from Italy Naples, has been writing Napoleon only.  In 17th century, a confectionery chef in Paris bet with others that he would make a 100-layer cake. There was no records of how many layers he made in the end, but now generally only 3 layers. Maybe because 3 layers are too short, so named after the little giant Napoleon, but it needs textual research. The French name of Napoleon cake is Mille feuille that means 1,000,000 crust pastry, so it is also called Puff Pastry.


_{http://www.cztv.com/liv_loadfile/shopping/foods/express/fold4/1291184864_30662600.jpg}

How to make Napoleon cake:

Ingredients for Napoleon Cake:
1 lb package of Puff Pastry (Pepperidge Farm brand), thawed according to package instructions.
2 eggs
1 cup light brown sugar (or 1/2 brown sugar, 1/2 white sugar)
1/2 cup milk
2 tbsp flour
1/2 lb (2 sticks) unsalted butter, room temperature
1/2 tsp vanilla powder, optional
1/2 cup chopped walnuts

You will need:
1 large sheet of parchment paper.

How to Make Napoleon Cake Cream:
1. Whisk eggs and sugar in a medium sauce pan – do not beat, just mix.
2. Whisk in milk and flour and put the pot on medium-low heat.
3. Cook the mixture, stirring occasionally – (stir more often towards the end so it doesn’t get  lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
3. Cook the mixture, stirring occasionally – (stir more often towards the end so it doesn’t get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).

How to Make Napoleon Cake Layers:
Preheat the oven to 400 degrees F.
1. Roll 1 of the puff pastry sheets onto a large sheet of parchment paper until the dough is double in size and nearly see-through. Thinner is better!
2. Cut the rolled out sheet into 4  equal squares (about 6″x6″ each).
3. Poke Holes all over the top of the pastry or it will puff up. Make sure to really poke all the way through the dough.
4. Place the parchment paper with dough onto a large cookie sheet. Bake at 400 degrees F for 12-13 minutes or until tops are golden. These are easy to burn so keep an eye on them! Set pastry aside, and place the same parchment paper on a cool surface. Re-use the paper to roll out and bake the next sheet of pastry.
5. Repeat steps 1 through 3 for the second sheet of pastry dough.
6. Once the frosting is finished, assemble the cake by placing 2 sheets of pastry side by side and spreading a generous amount of cream over the top.
7. Repeat with all of the pastry. Before glazing the top, gently press down on the cake to make it     more compact.
8. To make the topping, Trim the edges of the cake to make it more uniform. Crumble the cut-off sections and sprinkle over the top. (If cut-off pieces do not crumble easily, you may need to bake them until they are browned). 9. Sprinkle 1/2 cup of chopped walnuts evenly over the top.
_{http://natashaskitchen.com/2011/05/13/napoleon-cake-recipe/}

[英语课]

Mille Feuille

Yes, Mille Feuille is also known as Napoleon cake. They look very tasty and very time make my mouth watering. 

Traditionally a Mille Feuille is a French dessert consisting of layers of puff pastry with fruit and whipped cream between each layer. The term is also used to apply to various layered savory dishes as well. The layers may be anything from puff pastry, to wonton skins to phyllo dough..


_{http://www.azeliaskitchen.net/blog/wp-content/uploads/2010/01/DSC_06741.JPG}

[ExistsnoFear]

Oh my! Strawberry between layers looks great and different hope it will taste as good as it looks. Mouth watering stuff though!

[可心]

Opera Cake

Opera is France's centuries-old well-known cake. Rich chocolate flavor and the taste of coffee inside have endless fascination to everyone who loves  chocolate and coffee.


_{http://hardiannazief.com/IMG/Mar/opera.jpg}

[家教老师]

Crepes

Crepes originated in Brittany, France. It is said Crepes is life-saving food for Brittany residents.  One year during the famine there was no food on the island, Brittany residents had to take out the collection of flour in the cellar and baked it into thin pancakes to solve difficulties and famine. The French makes February 2nd as "Crepes Day" and joyfully celebrate the harvest coming.


_{http://cdn.phamfatale.com/album/208/520.jpg}


How to make real French crepes:

Ingredients:

Original recipe makes 7 crepes

    1 cup all-purpose flour

    1 egg

Directions

  1.   In a mixing bowl, combine flour, egg, and milk.
  2.  Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter._{http://allrecipes.com/recipe/real-french-crepes/}

[英语课]

Langues De Chat

Langues De Chat is a dish that is typically eaten as Desserts. Langue de chat - classic fine, crisp French biscuits. Delicious on their own & a perfect accompaniment to ice cream or soft, creamy desserts such as mousse or syllabub to add some crunch.  This is a French recipe, but it has already been converted."

Because these cookies look like cat's tongues, they are also called 'cat's tongues'. Also, they are easy to make. This dish is made using some of the finest ingredients including brown sugar, all-purpose flour, vanilla extract, large egg whites and butter.


_{http://trialx.org/wp-content/uploads/2012/10/recipes/Langues_De_Chat-3.jpg}

How to make Langues De Chat
_{http://allrecipes.com/recipe/langues-de-chat/}

Ingredients:

Original recipe makes 6 dozen

    9 tablespoons butter, softened

    10 tablespoons white sugar

    3 egg whites

    1 1/2 teaspoons vanilla extract

    1 1/2 cups all-purpose flour

    6 (1 ounce) squares semisweet chocolate, melted


Directions

   1.  Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
   2.  In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff. Force through a pastry bag or cookie press with a medium star tip onto lightly buttered cookie sheets. Make each cookie about 3 inches long.
    3. Bake for about 10 minutes in the preheated oven, until straw-colored. When cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

[英语课]

The world's most beautiful chocolate - RICHRT

Richart is one of the famous houses of chocolate. It was built in 1925 in France. Today, Richart has many branches spreading on the Tokyo, US and Europe. The taste is varied.

The world's most beautiful chocolate - RICHRT:  Richart chocolate was named by the British media as "the world's most beautiful chocolate".  Elaborate wooden box contains seven small inner boxes equipped with Richart chocolate in total of 112, compact, lovely, filled with art everywhere ~


_{http://idaent.com/wp-content/uploads/2012/06/most-expensive-chocolate-richart.jpg}

[英语课]

Flaugnarde

Also known by the names of flagnarde, flognarde or flougnarde, Flaugnarde is a French dessert made with thick flan-like batter filled with fruits like apples, berries, peaches, plums, prunes or other fruits topped with powdered sugar. Flaugnarde is a variation of Clafoutis which is basically the same dish but only using cherries.It is a delight that can be enjoyed to finish off a lunch or a hearty dinner and refined in good company of friends and relatives. Made using apples, pears, plums, prunes other fruits yet, the flaugnarde can be served and enjoyed either hot or cold. A cake is absolutely delicious and irresistible for those who love the good taste to love themselves at the table.


_{http://www.feathersandcupcakes.com/wp-content/uploads/2010/11/raspberry-flaugnarde.JPG}

Raspberry flaugnarde

Serves 4

Ingredients

butter, for greasing
125g raspberries (I used frozen)
2 tbs plain flour, sifted
1/4 cup caster sugar, sifted
1/4 cup milk
1/3 cup cream
1/2 tsp natural vanilla extract
2 eggs

Method

1. Pre-heat oven to 180°C. Grease a 3-cup capacity flan dish (mine was 5 cups) with butter, sprinkle a little bit of the caster sugar and then arrange raspberries on top.
2. Mix flour and sugar together, then add milk, cream and vanilla extract and whisk together.
3. Add eggs and whisk until smooth.
4. Pour over cherries, place dish in oven and bake for 30-35 minutes until puffed and golden. Serve with vanilla bean icecream or a lovely, heart-stoppingly thick double cream. _{http://www.feathersandcupcakes.com/?p=2130}