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      Well done Albee! Albee took a Macaroon class with us this month and has sent us a photo of the macaroons she made on Saturday, they look really delicious!!!

      If anyone else has photos of the dishes they have made after a class please send them in and I would love to proudly put them on our blog

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      Chocolate Vacherin served in an ovenproof glass with a pear emulsion

      
      
      

      Ingredients for 6 people

      For the chocolate mousse : 6 whole eggs, 200 g of Chocolate (min 70% cocoa), 60 g of Caster sugar, 80 g of Unsalted butter

      For the siphon : 4 leaves of gelatine, 50 ml of Milk , 100 g of Caster sugar, 250 ml of pear nectar

      For the meringue: 3 whole eggs, 90g of Caster sugar, 90 g of ice sugar

      
      
      
      
      
      
      

      Recipe

      For the mousse : Melt the chocolate and the butter in a bain marie or in the micro-wave. Whip the egg whites with an electric whisk until stiff, add the sugar to tighten the whites. Gently add 1/3 of the egg whites to the chocolate, then add the rest. Put everything into the ovenproof glasses using a pastry bag. Keep in a cool place.

      For the meringue : Start to whip the egg whites with half of the caster sugar, when the 3/4 have been completed, add the other half and complete (you can add a few drops of lemon juice). Add sieved icing sugar, poach into 'fingers'. Let it dry in the oven for at least 1 to 2 hour at 100°C , time can vary according to the size.

      For the siphon (for this part you have to use a sauce and mousse dispenser) : soften the gelatine in cold water. Boil 20 cl of water with 100 g of sugar. Then add the gelatine to dissolve it completely. Then tip in the pear nectar and the milk. Transfer in the siphon and gas.

      Reserve in the fridge.

      Place the pear emulsion on the chocolate mousse, then place a meringue stick on top of it.

      
      
      
      
      
      

      a tip from the Chef

      You can make the siphon with a different type of juice, apple juice for instance. Add 16 g of gelling agent per litre of preparation.

      
      
      
      
      
      
      
      
      
      
      
      
      
      

      If you want to learn more about making chocolate dishes why not come to our 'Become a Chocolate Guru' class this friday 30th January at 3pm. In this 2 hour class you will make:

      • Florentines with caramelised fruit
      • Chocolate soufflé with a caramelised pear stuffing
      • Chocolate and mild pepper macaroons
      • Caramel chocolate truffles

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      Ingredients

      Salmon fillets (150 g) : 6 pieces Flat parsley : 1/4 bunch Honey : 1 tbsp Parmesan cheese : 30 g Soya sauce : 2 tbsp Butter : 30 g Balsamic vinegar : 2 tbsp White wine : 100 ml Round rice : 200 g Chicken stock : 1 cube Water : 600 ml Onion : 1/2 piece White mushrooms : 100 g Espelette chilli : a few pinches Oyster mushrooms : 100 g Fleur de sel (French sea salt) : a few pinches Lentins (wild mushroom) : 100 g Olive oil : 50 ml Shallot : 1 piece

      
      
      
      
      

      THE RECIPE

      Peel the onion and chop it. In a pot, sweat the onion in a dash of olive oil. Add the rice and sauté the rice until it has become translucent (“nacrer” in French). Add the white wine and reduce. Add the chicken cube and mix. Gradually add the water until the rice is cooked. Approx. 12 to 15 minutes.

      Season the salmon flesh with Fleur de sel and Espelette chilli. In a non-stick pan, pour two tablespoons of olive oil, quickly fry the salmons on the side of their skin and increase the heat progressively when half cooked, then turn them over, sprinkle with soy sauce, vinegar and honey. Using a paintbrush, gloss over the salmon skin.

      In a saucepan, add a dash of olive oil and stir-fry the mushrooms, then the shallot and finally the flat parsley and season to taste. Transfer the mushrooms into the rice and turn off the heat. Incorporate the butter to bind the risotto and finish with the grated parmesan cheese. Check the seasoning and serve with the salmon.

      
      
      
      

      Tip from the Chef

      You can replace the salmon fillets by any other type of fish fillet with skin.

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      Or even just come to watch our chef teaching how to make fabulous sushi rolls..

      Have a nice evening.

      Becky

      (Read 1477 times)

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      We are very happy to welcome our new marketing intern Becky.

      During the next six months she will be your new "blogmaster"..

      By the way HAPPY NEW YEAR to all of you !

      Sophie & the whole team of L'atelier des Chefs

      (Read 5674 times)

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