Category Archives: Desserts

Barres au citron

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Source : https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/

Notes : Cuire la croûte 18 à 20 minutes et la costarde au citron 20 à 22 min.

Ingredients

Shortbread Crust:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter at room temperature
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt

Lemon Custard:

  • 2 large eggs
  • 1 large egg yolks
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest

Garnish:

  • 1 teaspoon confectioners’ sugar, or to taste

Directions

  1. Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
  2. Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners’ sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
  3. Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
  4. Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
  5. Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
  6. Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners’ sugar.two powdered sugar-dusted lemon bars stacked on a white plate

Fudge Brownies

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Source : https://www.kingarthurbaking.com/recipes/fudge-brownies-recipe

Note : Je ne mets pas de poudre d’espresso.

Faire cuire 28 minutes.

Essayer de mettre les chocolate chips congelés pour éviter qu’ils ne fondent.

Ingredients :

 

Instructions :

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. If you plan to turn the whole sheet of brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.
  2. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).
  3. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
  4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
  5. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
  6. Spoon the batter into a lightly greased 9″ x 13″ pan.
  7. Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares. 
  8. Remove them from the oven and cool on a rack before cutting and serving. 
  9. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

Sablés au citron et romarin

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Source : https://www.joseedistasio.ca/recettes/desserts/biscuits/sables-au-citron-et-au-romarin/

INGRÉDIENTS

  • 500 ml (2 tasses) de farine
  • 160 ml (⅔ tasse) de sucre à glacer
  • 2 ml (½ c. à thé) de sel
  • 250 ml (1 tasse) de beurre froid non salé, coupé en cubes
  • 30 ml (2 c. à soupe) de romarin frais, haché très fin
  • 45 ml (3 c. à soupe) de zeste de citron
  • 5 ml (1 c. à thé) de jus de citron

PRÉPARATION

  1. Combiner les ingrédients secs dans le bol d’un robot culinaire et mélanger 30 secondes.
  2. Ajouter le reste des ingrédients en actionnant le robot par touches successives, puis mélanger jusqu’à l’obtention d’une boule. Si nécessaire, travailler un peu la pâte avec les mains.
  3. Déposer la pâte entre 2 feuilles de papier parchemin et, à l’aide d’un rouleau à pâtisserie, abaisser jusqu’à 0,32 ou 0,64 cm (⅛ ou ¼ po) d’épaisseur.
  4. Mettre au réfrigérateur environ 30 minutes ou jusqu’à ce que la texture soit plus ferme.
  5. Préchauffer le four à 160 °C (325 °F).
  6. Découper la pâte avec des emporte-pièce préalablement farinés. Disposer les biscuits sur une plaque antiadhésive ou tapissée de papier parchemin en laissant 2,5 cm (1 po) entre chacun. Pour obtenir un résultat optimal, cuire une plaque à la fois.
  7. Cuire de 15 à 20 minutes, selon la grosseur et l’épaisseur des biscuits. Laisser refroidir et conserver dans un contenant hermétique.

Shortcake aux fraises

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Source : https://www.kingarthurbaking.com/recipes/strawberry-shortcake-recipe

Ingredients :

Berries

  • 2 quarts (1336g) strawberries, trimmed of their leaves
  • 1/2 cup (99g) granulated sugar
  • 2 teaspoons lemon juice, fresh preferred

Biscuits

  • 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon (11g) baking powder
  • 1/2 teaspoon baking soda
  • (1/4 cup (36g) buttermilk powder)
  • 3 tablespoons (35g) granulated sugar
  • 8 tablespoons (113g) cold butter or 1/2 cup (92g) cold shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (227g) milk*
  • 2 teaspoons milk, optional; for topping
  • 2 teaspoons sugar, optional; for topping

*Or substitute 1 cup buttermilk (227g) for the buttermilk powder and milk

Topping

  • 1 cup (227g) whipping cream

Directions :

  1. To prepare the fruit: 
  2. Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
  3. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment
  4. To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
  5. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
  6. Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
  7. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.
  8. Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.
  9. To assemble the shortcakes: Whip the cream until soft peaks form.
  10. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

Apple Crumble Coffee Cake

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Apple Crumble Coffee Cake

Notes : J’ai ajusté les quatités pour faire une recette et demie afin d’utiliser un moule à gâteau en métal de 13″x9″

Ingredients :

  • Dry Ingredients:
    • 3 teaspoons unsalted butter
    • 3 cups all-purpose flour
    • 3/4 teaspoon fine sea salt
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon baking soda
  • Crumble Mixture:
    • 2 cups finely chopped toasted walnuts
    • 1/2 cup packed light brown sugar
    • 1/2 cup white sugar
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 4 1/2 tablespoons unsalted butter, melted
  • Wet Ingredients:
    • 3/4 cup unsalted butter, at room temperature
    • 1 1/2 cup white sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 1/2 cup plain yogurt
    • 3 Honeycrisp apples

Directions :

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish generously.
  2. Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
  3. Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  4. Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  5. Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
  6. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  7. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Gâteau au fromage au citron

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Source : https://www.foodnetwork.ca/recipe/classic-new-york-cheesecake/12530/

Ingredients :

Crust

  • 1 cup graham cracker crumbs
  • 2 Tbsp sugar
  • ¼ cup unsalted butter, melted, plus extra for greasing the pan

Cheesecake

  • 4 pkg 250 gram packages of cream cheese, at room temperature
  • 1 1/4 cup + 2 Tbsp sugar
  • 3 Tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp finely grated lemon zest
  • 3 large whole eggs
  • 1 large egg yolk
  • 1 ½ cup sour cream (not low-fat), divided
  • 2 tsp lemon juice

Directions :

Crust

1. Preheat the oven to 350ºF.

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.

3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

Cheesecake

1. For the cheesecake, increase the oven temperature to 400ºF.

2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.

3. Beat in the cornstarch, vanilla and lemon zest.

4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.

5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.

6. Bake the cheesecake for 10 minutes at 400ºF and then reduce the oven temperature to 225ºF and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.

8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

Biscuits aux lentilles

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Source : https://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe-1947012

Ingredients:

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup (canneberges)
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
Lentil Puree:
  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

Directions :

Lentil Puree:

  1. In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
  2. Yield: 1 1/2 cups lentil puree
  1. *Cook’s Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
  2. Preheat the oven to 375 degrees F.
  3. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
  4. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
  5. Add the egg and mix until just incorporated.
  6. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined.
  7. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
  8. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
  9. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.

Pouding au tofu à la mangue

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Source : https://www.ricardocuisine.com/recettes/7956-verrines-au-tofu-soyeux-et-a-la-mangue

Notes : Je me mets pas de sirop de fruits de la passion ni de fruits en morceaux.

Je remplace parfois le lait de coco par du lait de coco en poudre.

INGRÉDIENTS

  • 300 g (10 oz) de tofu soyeux
  • 125 ml (1/2 tasse) de purée de mangues non sucrée
  • 45 ml (3 c. à soupe) de jus de lime
  • 30 ml (2 c. à soupe) de lait de coco léger
  • 30 ml (2 c. à soupe) de sirop de fruits de la passion (voir note)
  • 15 ml (1 c. à soupe) de sucre
  • 1 petite mangue, coupée en dés
  • 1 fruit de la passion, la chair seulement
  • 5 ml (1 c. à thé) de zeste de lime

PRÉPARATION

  1. Au robot culinaire, réduire en purée lisse le tofu, la purée de mangues, le jus de lime, le lait de coco, le sirop de fruits de la passion et le sucre.
  2. Répartir le mélange dans des verrines ou des ramequins.
  3. Couvrir et réfrigérer 1 heure ou toute une nuit.
  4. Au moment de servir, mélanger le reste des ingrédients et en garnir les verrines.

Pacanes épicées à l’érable

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Source : https://www.ricardocuisine.com/recettes/3047-pacanes-epicees-a-l-erable

INGRÉDIENTS

  • 60 ml (1/4 tasse) de sirop d’érable
  • 5 ml (1 c. à thé) de poudre de chili
  • 2,5 ml (1/2 c. à thé) de poudre d’oignon
  • 1 ml (1/4 c. à thé) de poudre d’ail
  • 1 ml (1/4 c. à thé) de poivre de Cayenne
  • 1 ml (1/4 c. à thé) de cannelle moulue
  • 1 ml (1/4 c. à thé) de sel
  • 500 ml (2 tasses) de demi-pacanes

PRÉPARATION

  1. Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F).
  2. Tapisser une plaque de cuisson de papier parchemin.
  3. Dans un bol, mélanger le sirop, les épices et le sel. Ajouter les pacanes et bien les enrober.
  4. Répartir les pacanes sur la plaque et cuire au four environ 15 minutes en remuant toutes les 5 minutes, jusqu’à ce quelles soient bien grillées.
  5. Laisser refroidir.

Crumble aux cerises

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Source : https://www.bonappetit.com/recipe/cherry-biscuit-cobbler

Note: J’ai remplacé les cerises par des bleuets congelés et je n’ai pas mis de cannelle ni d’essence d’amande dans la préparation de bleuets.

Ingredients :

Biscuits

  • ¼ cup granulated sugar
  • 1 Tbsp. baking powder
  • 2 tsp. finely grated lemon zest
  • 1 tsp. kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • 1⅓ cups chilled heavy cream

Filling and Assembly

  • 2 lb. fresh (or frozen) sweet cherries, pitted
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 3 Tbsp. cornstarch
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¼ tsp. kosher salt
  • 3 Tbsp. unsalted butter, melted, slightly cooled
  • 2 Tbsp. raw sugar
  • Vanilla ice cream or softly whipped cream (for serving)

Special Equipment

  • A 1½”-diameter cookie cutter

Direction :

Biscuits

  1. Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl.
  2. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
  3. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
  4. Turn out dough onto a generously floured surface. Pat into a ¾”-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking.
  5. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other.
  6. Dust with flour and press down on stack with a rolling pin to flatten to a workable height.
  7. Roll out to ½” thick, dusting with more flour as needed.
  8. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Filling and Assembly

  1. Place a rack in middle of oven and preheat to 400°.
  2. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl.
  3. Scrape filling into a 2-qt. baking dish or 9″-diameter cake pan with 2″ sides and press down on it firmly to compact.
  4. Place on a foil-lined baking sheet.
  5. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps.
  6. Brush generously with butter; sprinkle with raw sugar.
  7. Bake cobbler 10 minutes.
  8. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more.
  9. Let cool slightly.
  10. Serve cobbler with ice cream.