Sw’hits 2013

ca

Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes


Tarte automne-été aux trois fruits (Summer-Fall triple pie)


tarte au sucre lorraine (gran’s sugar bread)


Le nouveau gâteau truffe au chocolat , with soy yogurt


Sesame jewels. The Chinatown treat home-made.


So simple walnut brownie ice cream


Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

sa

Generous apple brioche

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A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

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To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

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It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

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On top, sliced almonds, sugar, cinnamon.

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Really, be patient, as it gets so much better a whole day after baking.

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Etxeko biskotxa : the Basque pie invasion !

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My etxeko biskotxa. Home-made gâteau basque. No, you’re never too rich. Particularly if you’re a cake. Or if the currency of your fortune is a delicious specialty…

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Yes. I have 5 ! But they are small. And I shared. And they could have been bigger and I could have not shared and eaten them all too…

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Vanilla cream. This is the classic ! There is a good recipe given by the museum dedicated to this pastry.

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Framboise (raspberry) and cassis (black currants). Bought jams.

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Home-made ume plum jam to fill the 4th type :

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Yes, that makes 5. There were 2 vanilla ones.

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They call me ‘shoe cream’… Puff cake blues.

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Les choux à la crème are probably the most successful French cake in Japan. Chou was easy to pronounce, but à la crème was too long. Everybody knew that meant cream. So the name became シュークリーム shu-kuri-mu chou cream, which is also how they say “shoe cream”.

Well we can see them everywhere from the luxury hotel tea room to the discount kombini (convenience store). They can be extraordinary, great, good, meh, abominable. The choice is huge. Some stands prepare them fresh all day.
I still find home-made fresher.

First let’s make the little choux. Then a cream at local taste including anko (azuki bean sweet paste) an ingredient borrowed from wagashi (Japanese tea sweets).

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Simple, 125 g of water, 25 g of oil, 80 g of flour. I included about 2 eggs, a little vanilla extract and sugar.

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Baked at 200 degrees, 25 minutes.

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I really love the inside still wet. So I don’t fill them, I keep the cream on the side.

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I passed boiled azuki beans through a sieve to get the creamy texture, added sugar and a little brandy. That’s koshian (‘passed’ bean paste, recipe here). More about it here.

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The whip (here veg’) plus anko bean paste mix. It is very popular now.

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Et dans le baba… Recidivist !

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I really baked many babas/savarins to test doughs, so I eat them one by one, with variation in serving style. They are all listed here. I hope that’s not getting too boring.

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Today, it’s soaked in syrup flavored with vanilla and a little rum.

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Served with crème anglaise (vanilla custard), decorated with dark chocolate and rum raisins.

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Devoured with infinite pleasure.

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Tarte au sucre lorraine (grandma’s sugar bread)

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La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…

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The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.

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Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.

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