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Le Pétrin




Cornish splits
Les "Cornish splits" que l'on pourrait traduire par "brioches fendues de Cornouailles" tirent précisément leur nom de leur terre d'origine: Cornwall (comté de Cornouailles), située à l'extrême sud-ouest de l'Angleterre. Ces petits pains ronds briochés sont traditionnellement fendus au milieu et fourrés de confiture de fraise et d'une autre spécialité du lieu: la "clotted cream" .

(pour 15 boules environ)


250g farine T45
150ml lait tiède
15g levure fraîche
30g sucre
5g sel
40g beurre mou


Dans un saladier, mélangez la farine, le beurre mou en parcelles, le sel, le sucre et la levure émiettée. Faire un puits et verser le lait tiède petit à petit en continuant à mélanger jusqu'à former une boule un peu collante.
Verser sur un plan de travail fariné, et pétrir environ 5min jusqu'à obtention d'une pâte lisse et non collante. Remettre dans le saladier, couvrir et laisser lever 1h-1h30 (ou jusqu'au doublement de volume).
Verser la pâte sur le plan de travail, diviser en plusieurs morceaux, faire des boules de 55-60g et placer dans des moules type moules à muffin beurrés et légèrement farinés ou tout simplement sur la plaque de cuisson recouverte de papier sulfurisé. Laisser lever 30min-1h.
Cuire pendant 15-20min dans un four préchauffé th6-7 (190°C).
Une fois refroidies, fendre les brioches au centre et remplir avec de la confiture de fraises et de la crème chantilly. Saupoudrer de sucre glace avant de servir.

En goûtant cette petite brioche tout juste tièdie et à peine saupoudrée de sucre glace, j'ai eu le sentiment de croquer dans un Krapfen ou un bomboloni.. vous imaginez le rêve: un beignet sans friture!!

Pour celles qui préfèrent utiliser un robot ménager ou une MAP, je suggère de doubler les proportions. C'est ce que j'ai fait hier en modifiant également un peu la méthodologie: j'ai délayé la levure dans le lait, puis ajouté les autres ingrédients, mélangé et ajouté le beurre en parcelles après formation d'une boule de pâte. Du coup, j'ai obtenu des "buns" encore plus briochés et fondants.. on s'éloigne peut-être du goût original (surtout fourrés d'une compotée de pommes aux morceaux fondants) .. mais c'était si bon !!

http://sandrakavital.blogspot.com/2005/ ... plits.html

This is another entry from Le Goût Authentique Retrouvé written by a Japanese patissier Hidemi Sugino. I've made a banana mousse cake called B-Caraïbe before - although I'm not that mad about bananas, for some reason I decided to make another one (it looked pretty in the book obviously). He named this cake Exotique - mango mousse and biscuit joconde encased in banana mouse, and coated with lightly roasted coconut. (you set the mango mousse with the sponge first, and push into the banana mousse - that's how you get the one inside the other uniformly)

In the book, the banana mousse looks almost white and really pretty with the roasted coconut, but my mousse turned brown (although I added lemon juice straight after I made the puree, it didn't do the trick) and so it didn't look very appetising - so I cut them in half for the pictures. I wasn't sure about the chocolate sponge for the base, but it actually works really well with the fruit and helps bring the whole flavour together. I was a little worried that the banana flavour might overpower the mango and other ingredients, but it was the right volume and I was quite happy with this banana experience
http://www.nordljus.co.uk/en/index.php?showimage=80

Pistachio Macaron Batter:




1 ¼ cups confectioner's sugar
4 oz pistachios
¼ cup plus 2 tbsps egg whites at room temperature
pinch of salt
¼ cup sugar
Pistachio Filling:

1 1/2 oz pistachios
1 c confectioner's sugar
6 tbs softened butter
1/2 tsp vanilla extract


Preheat your oven to 350F. Line 2 baking sheets with parchment paper.


Process the pistachios with powdered sugar until you get fine pistachio flour. (I processed for 3 1-minute intervals mixing with a spatula between each.)


In a greaseless bowl, combine the egg whites with the pinch of salt. Beat on medium power until soft peaks start to form. Increase the speed, gradually beat in the sugar and continue to whip until stiff and firm peaks form, about 2 minutes. Sieve the pistachio flour and fold it into the egg whites in two batches, mixing with a spatula just until no streaks remain. This will seem to be a lot of pistachio flour for the amount of egg whites you have, but it will work out.


Scrape the batter into a pastry bag with a round tip. Pipe 1" circles of macaron batter about 1" apart on parchment lined baking sheets. Rap the baking sheets firmly on the table to remove air bubbles. Let rest for about an hour until the macarons develop a skin. Bake for 10 minutes.


For the filling, process the pistachios and the confectioner's sugar just like you did for the macaron batter. Cream this with the softened butter until uniformly mixed.


Cool the macarons completely before you remove them from the parchment. Pair similar sized ones and glue them with some pistachio filling. I feel that the macarons benefit from an overnight rest in the refrigerator, but they can be enjoyed immediately, too.

http://joakitchen.blogspot.com/2005/11/ ... arons.html

[Aspe', mo' ce penso mua'... [/quote]

La traduzione del Succès di Mercotte giace tra le mani ( sicuramente incioccolatate fino al polso) dell'admin. Sempre che abbia letto la posta " di là".
Serve anche la trad dei cornish splits del Pétrin ?
Ora ci ho sonno ma domani sepofà. Se domani non si fà è perchè al risveglio ho trovato la brioche ammosciata e la delusione mi ha sconnesso il translate automatico. E sarà ovviamente tutta colpa dell'admin. Notte