Sw’hits 2013

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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

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After-Eight oursons… oops.

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There were 2 sweets I liked a lot as a kid.
1. After-Eight : mint in dark chocolate.

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2. Oursons : marshmallow teddy bears in dark chocolate.

I can do a fusion of the two, no ? Well, in theory.

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I pounded into paste a good amount of peppermint, added marshmallows, heat them just enough to melt, stirred…

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Filled chocolate in the mold. Let dry overnight, added the marshmallow cooled, later added chocolate, waited…

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Ah.
But they taste great ! If anybody has tips to take out the bears from the mold without breaking them, I’m taking. I tried making a thicker chocolate case, but that’s not so good. I tried molding the marshmallow so I’d dip it in chocolate after, but it stuck totally on the mold too. I’m too clumsy, it seems.

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Mandarin mikan daifuku mochi

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丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

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Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

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With kurozato black sugar.

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Serve fresh. Then cut :

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Cinderella cakes

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Very simple, fresh, fruity… The story is not about a pumpkin transformed into a princess car, but it’s very similar.

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栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

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This potato just need a few strokes of magic fork to become half a dozen of little cakes.

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Very few ingredient :
-a delicious baked sweet potato
-1/2 lemon
-coconut cream
-vanilla powder

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Mold the cake with hot potato (mashed + lemon juice), let cool and take out of molds. Then whip the cream, add vanilla.

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Ready !

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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.

Chocolats au caramel salé (melty salty fudge choco sweets)

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Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.

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Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.

Recipe credit : Catherine H.

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I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.

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Sakura an-pan, blossom sweet bread

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The sweet bread of the season is topped with a cherry blossom !

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It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :

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A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.

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DIY sakura bean paste (click here)

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Baked 20 minutes at 180 C. OK, the shapes are… what they are.

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Only one had a perfect aspect, but they were all delicious. I didn’t make enough.

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