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Shape French
The tarte tatin was created in 1898 thanks to two French by Daly
The concept of mousse is to make a light cream thanks to the addition of air. The way to add air is almost always with the help of the egg white - though not the only -. The chocolate mousse is a 'classic' of this technic.We separate the whites from the yolks. We beat the sugar with the yolks and set aside. We put the tablet in bain marie and when completely melted remove it to add the yolks and sugar. With the help of a whisk, stir constantly going in the same direction. For sure you have seen this in several films: the chef who takes the bowl almost under his armpit, and moves the rods frenetically to give volume to the mousse. You must stir until cold. Then we whisk clears until peaks. Use some drops of lemon juice to rise it faster. You can also help with a few drops of vinegar and even a pinch of salt. To determine whether whites are okay you should separate a portion of the mass and then put again: if it sinks or coalesce again is still not ready. When the whites are well mounted that portion which is removed and re-united does not homogenize again. Well, we incorporate the egg whites to the mixture of cocoa and egg yolks, beat them in the same sense that we had followed previously and is now ready. Just pop in the fridge for three hours and ready to eat.
The tarte tatin was created in 1898 thanks to two French sisters' mistake while trying to make a simple apple pie. The conventional apple pies are made from a base of puff pastry that is covered with cream and apples to make the last finishing in the oven. On that occasion it was not. One of the sisters heated too much the mixture of butter and sugar where she tried to caramelize apples and noticed the burnt' smell. Trying to save the cake came up with the idea of covering the mold with puff pastry and turn it. In doing so the cake was quite presentable and only had to take off some apples that had been stuck in the pan (which by the way, is going to happen always with tarte tatin 99% of the cases). The success of the cake was such that they decided to include in the menu of the restaurant.
To make a tart tatin first we need a pan that can go into the fire and then baked in the oven. Then we caramelize apple slices to fit the entire bottom. To caramelize we use butter, sugar and a little lemon juice to prevent crystallization. The water will be given by the same apples. Once apples are ready, we put over puff pastry clutching apples and creating a frame around them. We put the oven medium heat about 45 minutes. Extract from the oven and once warm when we turn. If a piece of apple stuck to the pan simplytook off and put on its original site. But we are not going to make a tarte tatin conventional. Let's make a cold cake tatin.
We shall first prepare the syrup. In a deep pan we pour two tablespoons of sugar and lemon juice. We simmer until thickened. Then add the remaining sugar and a glass of water. Stir in vanilla or cinnamon stick and lemon rind. Bring to a boil and immediately put down the fire to thicken slightly, mainly for flavoring ingredients. Withdraw then the cinnamon and lemon peel. Peel the apples, cored and make eight wedges each and then incorporate We leave to simmer until tender, being careful that they must still be whole. Removefrom heat and reserve as is, without removing from the pan.While we were preparing the apples we have done two things. The first is to soften the gelatine leaves in cold water. The second is to take a disposable aluminum base eight inches in diameter, grease it with butter, and place the puff pastry into the shape of this container raising it by the edges. We will have baked at 338 F degrees for half an hour. Reserve.
When the syrup is warm check for excess of water. Check that the level of syrup just cover half of the apples. If it is necessary you need to empty liquid. Now we will pour the rehydrated gelatine leaves. Be careful not to break the apple slices when dissolving gelatine. Now it only remains to dump the apples with its syrup in the puff pastry we baked. We left to take the room temperature and right to the refrigerator. After 3 or 4 hours we will have an excellent apple pie that many would confuse with the real tatin. In this way we can make cakes with gelatin using strawberries, pear, quince...The origin of this cake is very uncertain. It is for sure the first carrot cakes appeared during Middle Age in Central Europe. At that time there were few sweeteners and carrot is one of the vegetables that contain more sugar. Besides carrot is a very rich source of vitamines. The first written reference about carrot cake appeared in a english book of XVIII century and since then became very popular in Great Britain and USA.
About the Author
I'm Daly , which offers quality products such as Sushi Soy Sauce Manufacturer, China Asian Tableware, and many more. Know more , please visit Rice Vermicelli .
Patrick and Friends : Colors and Shapes ( French )