gateau flocon de neige | GOURMANDE in OSAKA

Last post of 2011
Surprise ! Surprise !
You know what I post, but do you know what people read on this blog ?

Well the most popular thing seems to be :
desserts français

And you wonder which dessert ? You want to know the most searched delicacy that brings people on this blog.

Number 1 :
-Flockensahne cake

In a way I’m glad that so many people loved it, but I feel bad as I didn’t even give that recipe of this major French classic. Grrrr…. You wanted it ? Wait a few minutes.

And then ?
-La creme Mont-Blanc

And you like chocolate a lot.
Particularly :
–Guilt free chocolate cake

You guys eat only sweets, don’t you ? Even Japanese ones wagashi.
-Tamago-chan, cute egg

There are a few elitist readers that eat before their dessert.
They like the cuisine française. Good to read. Like what ? Oh, c’est de la grande cuisine :
-omelette baveuse
-croque-monsieur

There are fans of Japanese cuisine :

-negiyaki (green okonomiyaki)
-sobagaki

An unexpected guest :

Shan yellow tofu

Gateau flocon de neige – Flocken Sahne Torte

It’s just a cream puff… with some Bauhaus style structure.

Flat puffs (for 3 servings like on the photo) :
-In a pan, melt 1 tbs of butter. Add 1/2 cup of boiling water. Mix well. Add in one time 4 big tbs of flour. Start stirring with a wooden spoon.
-Cook and stir on low heat till the dough gets compact (1st photo).
-Beat 1 egg. Add the half of it, mix well. Add in the second half. Stir till you get a smooth and elastic dough.
-Make 3 similar circles (any shape) of 2 millimeters of thickness on baking paper or in pie trays.
-Bake 10 minutes at 180 C. Then sprinkle confectioner’s sugar. Bake 2~3 more minutes in the higher part of oven, till the crust is golden.

Architecture :
-Whip 1 cup of cream (if you want it firmer than on this photo use cream with a high content of fat, 30 to 40%), or use thick sour cream. Add a little Kirsch liquor and sugar to your taste. I add very little sugar in the cream.
-Place raspberries (or whatever, or nothing) on the first crust. Cover with cream. Add the second crust. Cream. The final crust.
-Sprinkle with a little Ceylon cinnamon, then with a lot of confectioner sugar.
-You can decorate with fruits or roast almond slices. You can put cream around and put almond slices and crust crumbs around (so you should bake one more).

Serving :
-I have no idea how that cake can be cut elegantly to be served. Cut before putting the cream. It tastes creat… no gream, well sehr gut eaten with fingers.