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How To make Gateau De Mousse a La Nectarine
Nectarine mousse: 1 1/2 lb Nectarines
1/2 c Sugar
5 ts Unflavored gelatin
1/4 c Lemon juice
1/4 c Peach schnapps
1 1/2 c Heavy cream, well chilled
Genoise cake (see recipe) Peach syrup: 1/4 c Sugar
1/3 c Peach schnapps
Peach glaze: 1 1/4 ts Unflavored gelatin
3/4 c Peach preserves or jam
3 tb Peach schnapps
Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids. In a small saucepan, sprinkle gelatin over the lemon juice and schnapps, let it soften for 5 minutes, then heat mixture over low heat, stirring, until gelatin has dissolved. Stir gelatin into nectarine puree, blending the mixture well. Let it cool to room temperature. In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) and fold it into the nectarine mixture. Trim the Genoise and cut it into three layers, horizonally. Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps. Let the syrup cool to room temperature. Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup. Pour half the mousse over the cake and top it with another layer of Genoise. Brush with the remaining peach syrup and pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles and smoothing the surface. Chill for 2 hours, or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute. Remove pan from heat, add gelatin mixture, stirring until gelatin is dissolved, and strain the mixture through a fine sieve into a bowl, pressing hard on the solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, covering it completely, and chill the cake for 2 hours, or until glaze is set. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set. Run a thin knife around the edge of the pan and remove the side of the pan. Working over a sheet of wax paper, coat sides of cake with the cake crumbs. Let cake stand at room temperature for 20 minutes before serving.
How To make Gateau De Mousse a La Nectarine's Videos
Recette : Verrines nectarines fraises
Nectarines, fraises, chantilly et chocolat blanc que demander de plus ? ;-)
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© Marmiton 2013
Présentation : Claire Debruille
Images : Sophia Lavenant
Assistant de production : Raphaël Heslot
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Recette Compote de nectarine I Cuisine Japonaise Paris04 I Facile I Compote maison
Je fais de une Compote de nectarine.
C’est un dessert très agréable à déguster.
La prochaine fois j'utiliserai la compote , et vous présenterai le jus:)
Je m'appelle Mamiko et je viens de Kyoto au Japon.
Je suis professeur de cuisine japonaise à Paris.
Le nom de ma chaîne est 《Cuisine Japonaise Paris04》
Sur cette chaîne, il y aura de la cuisine japonaise , des recettes de gâteaux et de pains.
【Compote de nectarine 】
Pour 4 compotes
Ingredients
・4 nectarines
・ 100g à 120g de sucre
・3 c.à.s de vin blanc
・300ml d’eau
・3 tranches de citron
N'hésitez pas à commenter ou à partager la vidéo!
Et bien sûr de vous abonner.
おおきに(Arigato!)
A bientôt!
Mamiko
Recette Gelée de pamplemousse
▶︎
Recette Japanese Cheesecake
▶︎
▷Instagram :
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▷Twitter :
CuisineParis04
#compote#nectarine#gâteaujaponais
【Nectarine cake/Gâteau aux nectarines/ネクタリンケーキ】easy/Facile/作りやすい
Everyone can enjoy the simple taste.
Tout le monde peut profiter du goût simple.
素朴な味わいで皆に喜ばれます。
○17㎝×24㎝ English
Nectarine
110g butter
salt
110g Powdered sugar
2 eggs
200g flour
11g Baking powder
356℉=40min
???????? For children
* If the ingredients are cold, you cannot do it well.
* Mix butter and powdered sugar until it turns white.
????????For adults
* The proportion of cake flour is high because it is baked with very moist fruit.
Along with this, the baking powder is also slightly increased so that the whole thing does not get heavy.
* You can make apricots and peaches with the same recipe.
* It is also delicious to add vanilla or grated lemon zest to the batter.
* It's delicious to eat right away, but it's also delicious to wrap it so it doesn't dry out and let it sit overnight.
????✈???? For those who live outside Japan
* Japanese nectarines vary in size and price depending on the variety, but the nectarines used in this video are about 1.1$ each.
* Some people in Japan do not know nectarines.
* There are not many shops that make nectarine sweets in Japanese patisserie.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
○17㎝×24㎝ français
Nectarine
110g de beurre
sel
110g de sucre glace
2 oeufs
200g de farine
11g de Levure chimique
180℃=40min
????????Pour les enfants
* Si les ingrédients sont froids, vous ne pouvez pas bien le faire.
* Mélanger le beurre et le sucre glace jusqu'à ce qu'il devienne blanc.
????????Pour les adultes
* La proportion de farine à gâteau est élevée car elle est cuite avec des fruits très humides.
Parallèlement à cela, la levure chimique est également légèrement augmentée afin que le tout ne devienne pas lourd.
* Vous pouvez faire des abricots et des pêches avec la même recette.
* Il est également délicieux d'ajouter de la vanille ou du zeste de citron râpé à la pâte.
* C'est délicieux à manger immédiatement, mais c'est aussi délicieux de l'envelopper pour qu'il ne sèche pas et de le laisser reposer toute la nuit.
????✈???? Pour ceux qui vivent hors du Japon
* Les nectarines japonaises varient en taille et en prix selon la variété, mais les nectarines utilisées dans cette vidéo coûtent environ 0.9€ chacune.
* Certaines personnes au Japon ne connaissent pas les nectarines.
* Il n'y a pas beaucoup de magasins au Japon qui font des gâteaux aux nectarines.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
○17㎝×24㎝
ネクタリン
バター 110g
しお
こなざとう 110g
たまご 2
はくりきこ 200g
ベーキングパウダー 11g
180℃=40ぷん
????????おこさまへ
※ざいりょうがつめたいとうまくできません。
※バターとこなざとうはしろくなるまでしっかりとまぜます。
????????大人の方へ
※水分の多いフルーツと焼くために薄力粉の割合は多めになっています。
それに伴い全体が重くならないようにベーキングパウダーもやや多めにしてあります。
※アンズや桃などでも同じレシピで作れます。
※生地にバニラやレモンの皮のすりおろしなどを入れても美味しいです。
※直ぐに食べても美味しいですが、乾燥しないようにラップして一晩寝かせて食べても美味しいです。
????✈????日本以外にお住まいの方へ
※日本のネクタリンは品種により大きさと値段が様々ですがこの動画で使っているネクタリンは1つ120円くらいです。
※日本ではネクタリンを知らない人もいます。
※日本のパティスリーでネクタリンのお菓子を作っているお店はあまりありません。
#Nectarine #cake #ネクタリン
#Recette_KAZ
☆ブログ「ネクタリン」のページ
☆いい天気おかし相談所
☆ブログ「美味しいものを 正直に」
☆Twitter
Recette Tarte à la nectarine - Cecile LW
Recette Tarte à la nectarine - Cecile LW
Cette recette fruitée et gourmande est idéale pour le gouter ou en dessert. L'alliance de la nectarine et de la crème d'amande est à la fois gourmande et acidulée. Les ingrédients sont dans la description.
Ingrédients :
- 50g de sucre
- 2 à 6 nectarines en fonction de la taille de votre plat
- 1 pâte sablée
- 50g de beurre mou
- 1 oeuf
- 40g de sucre
- 20g de farine
- 50g de poudre d'amandes
Si vous aimez la pâtisserie, que vous soyez doué ou non en cuisine, cette chaine est là pour vous faire découvrir des recettes faciles, expliquées pas à pas.
Pour les amoureux du homemade (fait maison), cette chaine youtube vous permet de séduire les papilles de vos proches et de vos convives.
Pour ne manquer aucune recette, abonnez-vous !
MES RECETTES À VENIR:
- Muffins aux pralines roses
- Tarte au citron meringuée
- Push cake façon fraisier
- Croustillant aux poires et chocolat
MES RECETTES EN LIGNE :
- Saucisson chocolat / Chamallows
- Muffins pépites de chocolat / Noix de coco
- Fondant au chocolat
- Cake jambon/ Olives
- Recette spéciale Pâques
- Tarte à la mousse au chocolat croustillante
- Cookies aux pépites de chocolat et pralines roses
- Madeleines aux pépites de chocolat et chamallows ou caramel au beurre salé
- Brownies à la pralinoise
- choux à la violette
- Tiramisu aux fraises
- Gâteau au chocolat
- Charlotte aux noisettes
- Cônes de mousse à la myrtille
- Pannacotta à la mangue
- Financier
- Guimauves à la violette
- cookies chocolat & framboises
- Tarte à la nectarine et crème d'amande
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Recette de trottoir aux nectarines et aux noisettes | Zeste
Pour cette recette de trottoir, combinez nectarines jaunes et blanches. La garniture de la pâte feuilletée n'en sera que plus onctueuse!
La recette :
Plus de recettes :
눈에띄네 과일 생크림 케이크/ How to Make Fruits Cake.
이 번 레시피는 과일생크림 케이크 입니다.
#과일케이크#생크림케이크#마스카포네치즈#Fruitscake#whippedcream#mascarponecheese
이 케이크는 늘 만들고 싶었는데요, 망고가 있는 계절엔 딸기가 없고 딸기가 나오면 망고가 없거나 그렇더라구요..
하지만 이번에 집앞 마트에 망고가 뙇!! 약간 덜익은 망고라 집에 모셔와서 숙성 시킨 후 만들었어요. 흐흣 !
마스카포네 치즈와 생크림에 설탕 대신 화이트 초콜릿(깔리바우트)을 넣었어요.
그래서 맛이 그윽하다고 할까요... 은은한 단맛의 크림이 과일과 조화를 이루었답니다.
이 번에 사용한 무스틀을 특별 제작 하였어요. 보통은 스테인리스 무스링을 사용하지만
저는 투명 아크릴 파이프를 사용했어요. 만드는 동안 옆면에 과일이 잘 붙었는지
크림이 잘 들어갔는지 훤히 볼수 있어서 편리할 것 같아서 주문을 했답니다.
인터넷 아크릴 쇼핑몰에서 직경160mm,두께 3T,길이 10cm 인 아크릴 파이프를 구매한 후 7cm 높이로 잘라달라고 주문을 했어요. 가격은 7700원에 배송료 포함 대략 1만원 입니다.
보통 무스링보다 많이 비싸지만 만족도는 높아서 앞으로 계속 사용해 보려고 합니다.
얼려야 하는 무스케이크도 괜찮을지 한번 해보고 알려드릴게요.
아크릴 무스링 관심 있으시면 링크는 여기 입니다.
그런데 제가 구입한 파이프는 사이트 설명에는 외경 160mm(⌀) 내경 154mm(⌀) 라고 되어있는데,
실제 받아보니 내경이 160mm 이었어요. 한편, 외경 150mm 내경 144mm 짜리는 동일했어요.
이 부분은 추후 문의를 좀 해보려고 합니다.
아참, 영상이 좀 길어서 케이크를 틀에서 분리하는 장면을 넣지 못했어요 깜빡잊기도 했고요.
아시겠지만, 일만 무스케이크 분리하는 방법과 같습니다.
저는 케이크 지름보다 작은 팬을 엎어놓고 그위에 올린 후 옆면의 랲만 아래로 벗깁니다.
그리고 무스링을 아래로 내려서 분리 합니다.
사실 이케이크는 무스띠를 안에 둘렀기 때문에 아크릴 링이 랲만 벗기면 바로 아래로 떨어지더군요.
아주 쉽게 분리돼요. ^^
재료
♥︎제누아즈
박력분 90
계란 150g(3개분)
설탕 100g
우유 26
코코넛밀크 30
바닐라액 4g
♥︎필링용 크림
젤라틴 6g + 찬물 30g
화이트초콜릿 85g + 뜨거운 생크림 85g
마스카포네 100g
생크림 180g
♥︎샌딩, 토핑용 과일
망고, 키위, 딸기등 필요량 만큼
♥︎ 토핑 생크림
생크림 85g
설탕 7g
♥︎설탕 시럽
물 60g
설탕 15g
배경음악
Ikson - A Familiar Face
Ikson - Walk
Music by Ikson Soundcloud :
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Usually, I use a stainless steel mousse ring to make this type of cake.
But this time, I used a specially made acrylic mousse ring.
I can notice that if the fruits stick to the side of the ring during the making.
It was very convenient to see if my work went well.
I got the acrylic pipe from Internet Acrylic shopping mall
This pipe is 160mm in diameter, a thickness of 3mm and a length of 10cm and I ordered to cut it off to 7cm tall.
If you are interested in acrylic mousse ring, click here.
Oh, the video was a bit long, so I couldn't put a scene to remove the cake from the tube.
As you can see, it's the same way to remove ordinary mousse cake from the mousse ring.
I put the cake on top of a pan that is smaller than the cake, and then peel off the only side wrapping.
Then pull down the mousse ring and remove it.
In fact, since the ring has a mousse cake film inside, it slips straight down itself.
Ingredients
♥ ︎Genoise
90g Cake flour
150g Egg (about 3 large eggs)
100g Sugar
26g Milk
30g Coconut Milk
4g Vanilla extract
♥ ︎Filling Cream
6g powdered gelatine + 30g cold water ( or 6g leaf gelatine should be bloomed in cold water)
85g White Chocolate + 85g Hot heavy cream
100g Mascarpone cheese
180g heavy cream
♥Fruits for ︎sanding or topping
Mangos, kiwis, strawberries
♥ ︎Topping cream
85g heavy cream
7g sugar
♥ ︎Sugar Syrup
60g water
15g sugar
Background music
Ikson-A Familiar Face
Ikson-Walk
Music by Ikson Soundcloud: