French people are well known for their cook ability. Always trying to find recipes which made the French cuisine so famous, one of the most modern cuisines in the word.
But cooking is as well a way to get pleasure and where is the pleasure if the recipe is too long, too difficult to realize?
That is why I love baking easy recipes which need to be original as well. This is the french modern cuisine: healthy, easy and delicious.
How to make simple and original modern dessert recipes?
In the trendy cuisine in France, there is molecular cuisine, which is a cuisine based on the interaction between materials.
I’m going to present two very trendy recipes that combine simplicity, flavour and innovation.
You can make these delicious recipes for all occasions: for dinner, a snack, a brunch but also for a gourmet breakfast.
The magic cake recipe, a very modern cuisine.
The magic cake has this name because it divides into three layers when baked: a flan, a smooth cream and a sponge cake.
This magic cake opens the ball of physico-chemical reactions and shows us how science works in French cuisine, like a magician, to awaken our taste buds and bluff our senses.
Let’s unveil the first trick… This cake is not magic, of course, but physical!
Its secret is based on a physical quantity: density.
The “heavy” elements fall, the “light” elements float… In our preparation, we put milk, flour, sugar, a bit of butter, egg yolks and egg whites whisked into snow.
The preparation before cooking is uniform and seems very liquid. Seen with a magnifying glass, it is however not so homogeneous as that!
What is also magic is to taste it 😉
Preparation time : 20 mn / Baking time : 50 mn / Total : 1 h 10 mn
Ingredients for 8 to 10 people:
-100 g – ½ cup of sugar
-1 tablespoon of vanilla extract -1 tablespoon of orange bloom extract
-1/2 l – 2 cups of milk
-50 g – ¼ cup of butter
-115 g – 1 cup of flour -50 g – 1/2 cup of powdered sugar
-1 pinch of salt
High cake mould, about 16 cm in diameter. I advise you to use parchment paper to unfold your cake.
Melt the butter. Separate the egg whites and yolks.
In a bowl, mix the yolks with the vanilla extract and the orange blossom extract with sugar. The yolks are well melted when they start to have a new colour, very white and roaming a little. If you aren’t willing to use those flavour, be comfortable to use any other. Take care when you mix the folk with the sugar to do it in a deep bowl if you use an automatic whisk in order to not have yolks projections.
Stir in the melted butter, then flour.
Then gradually pour the milk. Mix well.
Whisk the whites into snow, taking care not to squeeze them too tightly (in pastry, tightening means making very firm). When almost finished, add ¼ cup of powdered sugar into the egg whites.
Instead of the flour, it’s possible to use almond flour.
Some tricks about white eggs:
Here some tricks for the whites: the eggs need to be luck warm. It’s very important to mix the white until snow. It’s even better if they are getting old. You could separate the whites from the yolks some days before the préparation. It’s called maturation.
Before fixing the eggs I advise you to add a teaspoon, of tartar or baking soda if you don’t have. It will help you to mix the white until snow.
The bowl needs to be very clean, the whites don’t support to be in contact with anything greasy. If ever you have some drops of yolks, which are greasy, you will need to add some drops of lemon juice: they will absorb the grease.
Gently fold the egg whites into the mixture with a manual whisk and not gentry with a spatula.
Pour the mixture into a buttered mould or better in a mould with parchment paper.
Bake at 160 °C- 320°F for 25 min, then continue baking for about 25 min at 150 °C- 300°F.
Check if your cake is cooked by introducing a blade inside, if it comes back clean, the cake is cooked.
During the last 5 minutes, monitor the cooking regularly. Leave the cake to cool, then place it in the fridge for at least 2 h. Carefully unmould the cake… surprise… can you see three layers?
In the tricks to vary this pastry, you can add fresh raspberries or strawberries, which you will have to put at the bottom of the cake tin.
RECIPE OF THE MODERN CHOCOLATE MOUSSE IN THE FRENCH CUISINE.
A chocolate mousse without egg, butter or sugar?
50 times fewer calories and 50 times lighter?
Is this possible? Yes, in french modern cuisine, we could do anything.
What you need is..:
150 grams of 70% dark chocolate,
180 g of mineral water,
A siphon, whipped cream gas cartridges,
In a saucepan, melt the chocolate with the water over low heat. When the mixture is well melted and homogeneous, pour the whole into the siphon.
Switch on a gas cartridge and shake.
Leave it in the cartridge holder.
Place in the refrigerator until completely cooled (about 2 hours).
Just before serving, pour the chocolate mousse into individual containers.
You’ve seen how simple this recipe is? it’s also stunning and delicious.
The French compete in ingenuity in the kitchen, and yes, that’s what French cuisine is all about. At first glance, it might seem complex, but it is not. At least, I hope that as I present it to you, it seems easy.
If you would like to take classes for learning french modern cuisine, you will be welcome at my online cooking lessons.