Autumn colors (2) : carob pancakes

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Mix 50% flour and 50% carob powder, add some baking powder, a little cinnamon and nutmeg. Whisk. Pour in coconut milk, enough to obtain a creamy batter. Let 10 minutes.

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Heat a pan, pass a little oil. On medium heat, pour batter to get 2 mm of thickness. Cover. When the lid is hot, pass on low heat.

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Done !

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One side has lots of holes.

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With a coconut milk café au lait.

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They are delicious with a little raspberry jam, and coconut cream.

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Desserts de France…

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Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

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Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse)Nonnettes (fluffy gingerbread)Flocon de neige (snowflake cake)Nougat glacé (honey ice-cream) Galette des Rois (Kings’ cake)Galette des Rois au chocolat

More : Christmas dessert compilation

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Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

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Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

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Regions :
Brioche de Pâques (Easter bread, Provence)Gâteau de Metz (retro chocolate cake, Lorraine)Croustade or Pastis aux pommes (apple pie, Gascogne) Millas (corn and pumpkin, South-West) Farz fourn (butter cake, Bretagne)

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Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

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Festifs.
Pets de nonne (‘farting nun’ carnival donuts)Mango coco millefeuilleStar anise mandarin chocolate tarte Crémet in mint sauceGâteau de la bergère (Shepherd’s cake made with potato) Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

Choco-carob raspberry rich cake

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A decadent dessert… that takes 10 minutes to prepare. It would even have looked neat and perfectly shaped if I had used a circle and waited 2 hours to take it away.
Well, I’ll do it again.

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Cocoa or carob ? I have not chosen. This cake combines both.

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The biscuit :

1/2 cup of toasted sesame seeds
3 or 4 prunes without the stones (roughly half the volume of sesame)
2 tbs very full of carob powder (or unsweeted cocoa)
1/4 ts instant coffee
a drizzle of creme de framboise (raspberry liquor)

Powder the sesame, paste the prune with the liquor and a little water. Combine everything into a wet sand texture. Put in the bottom of a circle, press well.

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Then a layer of raspberries.

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And the ganache made of coconut cream, cocoa mass and a little sugar. The ganache is poured on the fresh or frozen raspberries. Then you should wait 2 hours and it will solidify fully. Take away the circle. Sprinkle more carob powder.

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Crumble-hunting and finger-licking good !

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Hot carobcinno

This a drink to warm you up on a chilly day. The taste of carob is neither coffee nor cocoa, but there is the same type of charm. It also matches greatly Winter spices.

The broth is made if carob powder, cinnamon, nutmeg and a hint of powdered hot chili. A little sweetener is optional.

It’s dark and thick.

Then topped with frothed coconut milk.

Mmmm… One more ? Yessss.

Monkey tree tricolor challah

Third episode of the challah saga. I know it looks like a monkey tree bread more than a challah. It is delicious. And not looking pretty. That happens.

The black thread is flavored with carob powder. The grey with ground black sesame seeds. The yellow with rice bran. So that makes 3 nutty, deep and malty sweet breads in one.

The recipe is the same as :

sesame challah

It was not smooth, it couldn’t become prettier in the oven.


Oki…

Yummm. Just hot from the oven, with a little margarine…

Black haupia

Island dessert pleasure.

It’s really deliciously refreshing. Even if it’s less photogenic than the white classic :

haupia, Hawaiian coconut delight

To the coconut milk and starch mix, I’ve added lots of carob powder and a little instant coffee. It’s sweetened with lakanto natural sweetener.

It became extremely dark. Served with a banana cut in cubes.

Black sesame waffle and carob mousse


Two opposed textures and tastes. Crispy, nutty, salty. Silky, chocolatey, sweet.

Plus a few sour strawberries. All that is simple and quick to prepare. Just mix.

50/50 flour and ground black sesame seeds, a little baking powder, salt. water. Of course, cook that in a waffle-maker.
That gives a very nutty waffle.

Silky tofu, caroub , cinnamon, very little kurozato black sugar, a little water, in the blender.