Categories
Belgian Recipes

Easiest Way to Prepare Appetizing Poire Belle Hélène Chocolate Tart

Poire Belle Hélène Chocolate Tart.

You can cook Poire Belle Hélène Chocolate Tart using 32 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Poire Belle Hélène Chocolate Tart

  1. You need of Poached Pears:.
  2. You need 750 ml of Water,.
  3. It’s 150 g of Light Muscovado Sugar,.
  4. It’s 1 of Cinnamon Stick,.
  5. Prepare 2 of Star Anise,.
  6. You need 1 of Cloves,.
  7. You need 1 of Lemongrass White Part Only Lightly Bruised,.
  8. It’s 2 TBSP of Bénédictine D.O.M. / Spiced Rum,.
  9. You need of Fresh Orange Zest, 1 Orange.
  10. You need 1/2 Inch of Ginger Grated,.
  11. Prepare 4 of Pears Preferably Belgian Conference Pears,.
  12. It’s of Chocolate Tart:.
  13. It’s 60 g of Unsalted Butter,.
  14. Prepare 45 g of Icing Sugar,.
  15. Prepare 13 g of High Quality Cocoa Powder Preferably Valrhona or Callebaut,.
  16. You need Pinch of Sea Salt,.
  17. You need 15 g of Blanced Almond Flour,.
  18. You need 25 g of Eggs,.
  19. You need 105 g of Unbleached All Purpose Flour,.
  20. It’s of Lava Cake:.
  21. It’s 75 g of High Quality Dark Chocolate Preferably Valrhona or Callebaut,.
  22. It’s 56 g of Unsalted Butter Softened,.
  23. You need 2 TBSP of Cointreau / Grand Marnier / Cognac,.
  24. It’s of Fresh Orange Zest, 1/2 Orange.
  25. It’s 1 of Egg,.
  26. Prepare 50 g of Demerara Sugar,.
  27. Prepare 25 g of Corn Flour,.
  28. You need Pinch of Sea Salt,.
  29. You need of Garnishes:.
  30. You need of Raw Cacao Nibs, For Garnishing.
  31. You need of Edible Gold Dust, For Garnishing.
  32. You need of Fresh Mint, For Garnishing.

Poire Belle Hélène Chocolate Tart step by step

  1. Prepare the poached pears. In a sauce pot over medium heat, add water, sugar, cinnamon, star anise, cloves, lemongrass, liqueur, orange zest and ginger. Stir to combine well and until the sugar has dissolved. Stir, stir, stir. Turn the heat down to low and simmer for about 30 mins..
  2. Remove from heat. Peel the pears using a peeler. *I am using Belgian Conference Pears. They are sweet and seedless. You can use other types of pears, Bosc works well too. Except for Chinese pears.* Using a melon baller, carefully remove the bottom of the pears..
  3. If you are using pears like Bosc, you will need to scrape out all the seeds with a small sharp knife. Do it carefully and not damage the pears. Place the pears immediately into the syrup or it will oxidize very quickly. Fill the pot with more water, just enuff to submerge the pears and only if necessary..
  4. Return the pot back onto the heat. Cut out a round parchment paper to cover the pears and the syrup. This will ensure even coloring of the pears. Bring it up to a simmer and turn the heat down to low. Cover and poach the pears for 20 to 30 mins. Remove from heat and let chill in the fridge overnight, with the parchment paper still in tact..
  5. Prepare the tart. *You can skip this if you are using ramekins or without any tart shell.* Preheat oven to 180 degree celsius or 360 fahrenheit. In a large bowl, cream butter until light and fluffy with a hand or stand mixer. Add in sugar and continue creaming until combined well..
  6. Add in cocoa powder, salt and almond flour. Mix until well combined. Add in egg and mix until fully incorporated. Lastly, fold in flour in 1/3 portions until everything is well combined. *Do not overmix.* Transfer onto a cling film. Wrap and chill in the fridge for at least 2 hrs or best overnight, to firm up..
  7. Transfer the dough onto parchment paper. Place another parchment paper on top and roll into 1/4 inch thick. Cut out circles larger than your pastry rings. Swiftly, transfer the discs into the greased pastry rings. Using your finger to lightly press and shape..
  8. Trim off any excess with a sharp knife. *You can reroll the leftover cookie dough. You can also freeze any leftover dough.* Transfer the tart shells onto a baking tray line with parchment paper. Wack into the oven and bake for 15 mins. Remove from the oven and as quickly as you can, remove the pastry rings. *Once the tarts are cool enuff to handle, you can use a microplane to trim off any rough surface around the brim.*.
  9. Prepare the lava cakes. Preheat oven to 230 degree celsius or 450 fahrenheit. On a double boiler, add chocolate. Once the chocolate starts to melt, remove from heat and add butter. Stir until well combined and the butter has melted as well. Add in salt, Cointreau and orange zest..
  10. Mix until well combined and set aside. In another bowl, add egg and sugar. Whisk to combine well. Add 1/3 of the warm chocolate mixture into the egg mixture. Whisk until everything is fully incorporated. Transfer back into the chocolate mixture. Fold until well combined..
  11. Fold in the corn flour until everything is fully incorporated. If you are using ramekins, transfer the chocolate batter into ramekins to about 3/4 full. *Do take note that you will not be able to unmold the cakes.* If you would like to serve these on a serving plate without the tart shell, lightly grease a pastry ring with some butter and wrap the inner circumference with parchment paper. Place the pastry ring on the serving plate and pour the batter into the ring..
  12. If you are using the tart shells, pour in the chocolate batter. Wack into the oven and bake for 8 mins. The edge should be hard while the middle is still soft and jiggly. Drain pears from the syrup. *You can make excellent tea with the syrup.*.
  13. Place 1 pear into each ramekin, pastry ring, or tart shell. There will be cracks and that's the beauty of this dish. Wack back into the oven and bake for a further 5 mins. Remove from oven..
  14. Plating. Garnish with some cacao nibs and mint on the sides Sprinkle some gold dust over the top. Serve immediately while they are still warm..
  15. The best part is, you can prep the poached pears and tart shell in advance. And I was inspired by the great Massimo Bottura and this happened: Oops, I dropped my chocolate tart..
  16. Detailed recipe coming soon..
Categories
Belgian Recipes

Recipe: Tasty Belgian Cookies

Belgian Cookies.

You can have Belgian Cookies using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Belgian Cookies

  1. You need of Cookie.
  2. It’s 1 cup of Butter.
  3. Prepare 3/4 cup of white sugar.
  4. You need 1 of Egg.
  5. You need 3 cup of Flour.
  6. It’s 1 tsp of baking powder.
  7. You need 1 tsp of vanilla extract.
  8. It’s of Icing.
  9. You need 1 of milk.
  10. Prepare 1 of icing sugar.
  11. You need of Topping.
  12. You need 1 of raspberry jam.
  13. It’s 1 of maraschino cherries.

Belgian Cookies instructions

  1. Beat butter, sugar, vanilla and egg until light.
  2. Sift in dry ingredients.
  3. Roll dough and attack with cookie cutters. Transfer to baking sheet..
  4. Bake at 350 Fahrenheit for 10 minutes.
  5. Combine icing sugar and milk until it is thick but spreadable..
  6. Cover half of baked cookies with jam and then with another cookie. Add a dollop of icing sugar and top with a quarter of a cherry..
Categories
Belgian Recipes

How to Prepare Perfect Spiced Belgian Chocolate Gelato in Spaghetti Cups

Spiced Belgian Chocolate Gelato in Spaghetti Cups.

You can cook Spiced Belgian Chocolate Gelato in Spaghetti Cups using 17 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Spiced Belgian Chocolate Gelato in Spaghetti Cups

  1. Prepare 1 3/4 cups of heavy cream.
  2. You need 1/3 cup of dutch process cocoa powder or special dark cocoa.
  3. You need 3/4 cup of sugar.
  4. Prepare 1 3/4 cups of milk.
  5. It’s 1/2 cup of chocolate chips.
  6. You need 1 teaspoon of vanilla extract.
  7. It’s 1/8 teaspoon of fine sea salt.
  8. You need 1 1/4 teaspoons of ground cinnamon.
  9. It’s 2-3 teaspoons of chilli powder adjust to taste.
  10. Prepare 150 gm of spaghetti.
  11. It’s 1/4 cup of flaxseed gel (or 1 egg, lightly beaten).
  12. You need 1/4 cup of whole milk.
  13. You need 2 tbsp of powdered sugar.
  14. It’s 1/2 cup of all purpose flour.
  15. It’s 1 tbsp of butter, melted.
  16. You need 1 tbsp of sugar.
  17. It’s 1 pinch of salt.

Spiced Belgian Chocolate Gelato in Spaghetti Cups instructions

  1. To make spicy chocolate icecream, Whisk together the cream, cocoa and sugar in a medium saucepan..
  2. Warm the mixture over medium-high heat, whisking constantly until it comes to a full rolling boil (the mixture will foam up)..
  3. Remove from the heat before it overflows and immediately add the chocolate chips. Whisk until the chocolate has completely melted..
  4. Stir in the milk, vanilla, salt, cinnamon and chilli powder..
  5. Cover and refrigerate at least 5 hours, until thoroughly chilled..
  6. To make base of cups, knead a semisoft dough with flour, butter, sugar and salt, by adding little water at a time..
  7. Preheat oven to 160'C..
  8. Roll out the dough as thin as possible and prick all over with a fork. cut in circles using large cookie cutter..
  9. Place this dough sheet in outerside of baking cups by inverting it upside down. press it gently to make it even layer..
  10. Boil spaghetti in boiling water until just tender and we are able to bend it..
  11. Drain and wipe off any extra water by gently pressing between kitchen towels..
  12. Coat spaghetti one by one by dipping them in flaxseed gel (or egg) and arrange it over the dough (already placed it over the cups)..
  13. Mix milk and sugar in a bowl..
  14. Coat the spaghetti cups with milk mixture..
  15. Place this cups upside down and bake it till golden brown, nearly 15-17 minutes. Once done, cool in wire racks..
  16. To serve, scoop out chilled icecream and place it in spaghetti bowls. Dizzle with some chocolate sauce..
Categories
Belgian Recipes

How to Make Tasty Shrimp and Mango stuffed Endives

Shrimp and Mango stuffed Endives. Great recipe for Shrimp and Mango stuffed Endives. Something light and fresh for a summer snack or great for a party. Peel and dice the mango and add to mixing bowl along with the lime juice, grated.

Spoon shrimp mixture onto bottom half of endive leaves. Drain, rinse and pat shrimp dry. Rinse, trim and halve endives lengthwise. You can have Shrimp and Mango stuffed Endives using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Shrimp and Mango stuffed Endives

  1. Prepare 6 each of Medium Raw Shrimp.
  2. You need 1 each of Belgian Endive.
  3. It’s 1/2 each of Mango.
  4. You need 1 tbsp of Fresh Grated Ginger.
  5. You need 1 tbsp of Cilantro.
  6. Prepare 1 tbsp of Olive Oil.
  7. Prepare 1/2 tbsp of Lime Juice.
  8. Prepare 1/2 tsp of Black Pepper.
  9. Prepare 1/4 tsp of Chili Powder.
  10. Prepare 1/2 tsp of Sea Salt.

Cut out cores in a wedge shape, then separate endive into Mix shrimp with clementines and endive strips. Fill endive leaves with mixture and drizzle with dressing. Shrimp and Mango stuffed Endives Recipe by Grove. Great recipe for Shrimp and Mango stuffed Endives.

Shrimp and Mango stuffed Endives instructions

  1. Salt the shrimp and Sautee in pan with olive oil over med-high heat for 3 min a side or til flesh is firm..
  2. Peel and dice the mango and add to mixing bowl along with the lime juice, grated ginger, chopped cilantro, black pepper and chili powder..
  3. Roughly chop up the shrimp after removing shells and add to mixing bowl. Combine all ingredients together thoroughly and spoon mixture into separated endive leafs..

Something light and fresh for a summer snack or great for a party. Be the first to review this recipe. This is nice as a first course for a summer dinner party or as an hors d'oeuvre for a cocktail party. Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.

Categories
Belgian Recipes

Easiest Way to Make Yummy Funfetti Birthday Cake Pancakes(or as my son says:Bomb Diggity Pancakes!!)

Funfetti Birthday Cake Pancakes(or as my son says:Bomb Diggity Pancakes!!).

You can cook Funfetti Birthday Cake Pancakes(or as my son says:Bomb Diggity Pancakes!!) using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Funfetti Birthday Cake Pancakes(or as my son says:Bomb Diggity Pancakes!!)

  1. Prepare 1 of Belgian waffle mix.
  2. It’s 1 tub of store bought vanilla icing.
  3. Prepare 1 of rainbow jimmies/sprinkles/cute colorful little things commonly put on ice cream cones..:).
  4. It’s 1 of cooking spray.

Funfetti Birthday Cake Pancakes(or as my son says:Bomb Diggity Pancakes!!) instructions

  1. Why there's no measurement- I use Hungry jack Belgian waffle mix COMPLETE to make 5-6 Belgian waffles. That will make roughly 12 large pancakes. You could use pancake mix but Belgian waffle mix is "cakier". All I needed was 2 c water to 3 1/2 c mix..
  2. Toss your jimmies in the mix!! Don't be shy! My kiddos love LOTS of jimmies..
  3. Spray your pan and flip those pancakes!.
  4. Heat your icing in the microwave at 30 second intervals until it reaches a drizzle consistency..
  5. Plate the pancakes and pour on the icing..
  6. Stand back and watch your children or big child(aka your spouse) devour this simple recipe. Pat yourself on the back while they say your the best mom/dad ever!!.
Categories
Belgian Recipes

Easiest Way to Make Perfect Belgian waffle

Belgian waffle. In North America, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used. Have you ever craved a fast, delicious snack that is satisfying and easy to make?

Belgian Waffles are the PERFECT Sunday morning breakfast. They're incredibly light and fluffy in texture, while having a sweet flavor and loaded with all of your favorite toppings. In North America, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. You can have Belgian waffle using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Belgian waffle

  1. It’s 2 cups of all purpose flour.
  2. Prepare 2 of eggs.
  3. It’s 2 cups of milk.
  4. You need 2 tsp of baking powder.
  5. Prepare 1 tsp of salt.
  6. It’s 2 tbsp of melted butter.
  7. It’s 4 tsp of sugar.
  8. You need 1 tsp of vanilla essence.
  9. It’s 1/2 cup of Whipped cream.
  10. Prepare 1 cup of mango pcs.
  11. You need 1 tbsp of honey.
  12. Prepare 1 tbsp of strawberry syrup.

Make the batter for these yeasted Belgian waffles the night before and let it rise overnight — don't you love it when breakfast is almost Warm up your griddle, these the Belgian waffles are ready for you. From classic breakfast waffles and sweet Belgian waffles to crispy gluten-free waffles, holiday gingerbread waffles, savory fried chicken and waffles, and more. Medieval origins of the Belgian Waffle recipe. Belgian waffles are versatile snacks that have been satisfying palates and stomachs since the Medieval ages.

Belgian waffle instructions

  1. Take all purpose flour and add salt and baking soda,in another bowl crack eggs and remove the white part and take only egg yolk and melted butter,sugar and vanilla essence and mix well..
  2. Beat egg white till it becomes soft like whipp cream and keep in side.Next add milk in the mixture first add only one cup in the mixture of egg yolk sugar,melted butter and start adding flour in parting don't add all together at a time..
  3. By whisking it continuously adding flour and remaining milk and the whipp egg white together fold the mixture gently and take silicone mould of waffle maker grease it with butter..
  4. Now pour the batter in the mould filling up till the level and keep in oven/otg for 10 to 15 minute on 250° and take out and flip the mould and remove the waffle and again keep in oven for 8 to 10 minutes til the top becomes brown in colour..
  5. Remove when it is done and toppings u can use of your choice I have used whipped cream,mango pcs, honey and strawberry syrup and serve this yummy homemade waffle with very easy way and childrens will love it.

Belgian Liege waffles are a style of waffle made with yeast dough and pearl sugar. This style of waffle results in a chewy and puffy yeasted waffle with caramelized bits of sugar on the surface. Belgian Waffles are fluffier and higher than other American waffles, because they have beaten egg white in them and are leavened with yeast, which most other waffles are not, and so have a tangier. In this world of foods that people label as coming from one place when they actually come from somewhere else (like French fries), it's a relief to find one that actually comes from. Belgian waffles in North America, are a variety of waffle with a lighter batter, larger squares, and deeper pockets compared to ordinary American waffles.