Last weekend it was a friend’s birthday and I had to find the right cake recipe for the occasion. It was not a very difficult decision to make; to tell you the truth, this mojito pie was a totally obvious choice. As we were quite busy during the evening (you’ve heard about dancing?), no one thought of taking a photo of the pretty pie before it came on the scene. But no harm done: you can go with your eyes shut to make it, because 1) well, you don’t know what it should look like, 2) no one cares about the looks of it anyway – c’mon, it’s a mojito pie! 3) it’s simple to make and a surefire party winner.
80 g butter
60 g sugar
20 g almond meal
30 g egg
160 g flour
170 g lime juice (about 8-9 small limes)
le zeste de 4 citrons verts
70 g fresh mint
180 g sugar
30 g rum
160 g egg (about 3 eggs)
240 g unsalted butter
- Make the pie crust first. Mix the butter and the sugar, then add the almond meal and the egg and blend well. Add the flour and mix without kneading until the dough comes together. Put it between two parchment papers, flatten it a bit and let chill in the refrigerator for at least half an hour.
- When the dough has cooled, roll it with a rolling pin and place it in a pie pan as explained here. Turn on the oven at 170 °C and start making the mojito curd.
- Grate the zest and squeeze the juice of the limes. Chop the mint with a knife.
- Put the juice and zest of the lemons, mint, sugar and rum in a kettle. Beat the eggs to break the yolks and add them in, stirring well.
- Put the pie crust in the oven and let cook for about 25 minutes.
- Meanwhile, heat the lime curd over medium heat, stirring constantly until it thickens. Immediately remove from heat and pass trough a sieve. Let it cool.
- When it is about 40 °C, add the butter, cut into pieces. Mix with a hand blender, but try not to let any air in it.
- Pour the mojito curd on the pie crust and let it fix overnight.
- Decorate with crystallized mint leaves. To make them, brush some pretty mint leaves with egg white. Leave to dry for a few minutes, then dip the leaves in sugar and let them them dry again for a few hours.
Cinnamon rolls are another traditional Nordic recipe. They are called korvapuusti in Finnish or kanelbullar in Swedish and made with a raised dough seasoned with black cardamom. The dough serves as a base for many Nordic pastries. It contains baker’s yeast and must rise twice before cooking, so you will need some time to make these beauties.
Veganizer’s tip: This recipe is easily veganizable. Use water for the liquid and replace butter with oil. If you want to avoid refined sugar, you could use whole sugar insted. And in the end, just forget about the egg wash.
5 dl water (or milk)
180 g sugar
10 g salt
50 g fresh yeast
18 g dehydrated yeast
10 g de coarse black cardamome
900 g flour
200 g de unsalted butter
some flour for baking
100 g salted butter
4 cs cinnamon
100 g sugar
- Put the flour, the sugar, the salt, the cardamome and the yeast in the mowl of a mixer and knead until it comes away the sides of the bowl.
- Add the butter and mix, first slowly and then increasing the speed a little bit until the dough comes off the sides again and comes together in a smooth ball. This step can take up to 20 minutes.
- Let the dough at room temperature for an hour or so. Then place it on the floured worktop and knead with your hands to chase all air in it. Roll it up in plastic wrap and leave it cool down for a few hours or overnight.
- Remove the dough from the refrigerator. In order to regenerate the gluten structure, you might want to flatten the dough with the rolling pin, fold it and flatten it again two or three times before spreading it out into a 40 x 50 cm rectangle.
- Soften the butter and mix it with the sugar and cinnamon. Spread this mixture on the dough.
- Roll up the dough lengthwise. Cut into slices of 2 to 4 cm with a sharp knife as shown here: / \ / \ / \ / \
- Place the pieces on a parchment paper covered plate, press hard with your fingers in the middle and brush with egg wash. Let rise about 1h30.
- Preheat the oven to 200°C. Brush on the egg wash one more time and sprinkle pearl sugar on the buns, then bake for about 15 minutes or until golden brown.
Can you make a pie without perfectly lining your pan with the pie crust? Of course! Can you make a French pie without doing it? Hardly.
Lining a pie pan with crust is one of the basic pastry techniques – at least in French cuisine. It’s supposed to make the dough stick on the mold (usually a stainless steel ring) during baking to make the edges of the pie stand straight and the outside of the crust come out neat and sleek.
It’s important to have a well prepared dough to be able to line the crust successfully. If you don’t have a pastry ring, just use your usual pie mould ; a well lined crust will easily come off the mould anyway, but the bottom might lack cooking. Here are a few tips to prepare an excellent pie dough:
- Follow you favourite short crust recipe, but whatever method you use, never knead this kind of pie dough. During the kneading process, gluten structure will begin to form and the crust will end up hard and less friable than it normally should be. It may also shrink and deform during cooking.
- It’s very important to mix the flour and the butter thoroughly. Any remaining piece of butter in the dough will melt during the cooking and deform the crust with holes.
- Let the dough rest before rolling it. This will give time for the gluten structure to loosen up.
- When you roll the dough, don’t overuse flour.
- The gluten is also structured during the rolling, so try to manipulate the dough as little as possible.
When your super duper dough is ready, you can begin the lining:
- Spread the dough until it’s a few millimeters thick. Then wrap it around your rolling pin.
- Place the dough above you ring mold and unroll it.
- Try to place the dough correctly right away, because it might be very difficult (if not impossible) to replace afterwards.
- Stick the dough to the circle by pressing it lightly with the back of your forefinger. Work on the entire tour of the circle.
- Push the dough inwards to make sure there will be enough of it to finish the edges. Pass the rolling pin on the circle to cut out the extra dough. Place the circle in the refrigerator.
- After the dough has cooled down, check that the edges stick on the circle and cut them with a sharp knife.
- If you are planning to fill the crust when it’s cooked, prick the bottom with a fork and bake at 170 ° for about 30 minutes. Finalize the edges with a grate before filling the crust.
It’s the end of the blood orange season and we decided to celebrate it with a luscious blood orange pie. The flavors of the peachy-colored curd reminded us of some unidentified childhood candies and we just couldn’t wait for the curd to set before cutting and devouring the pie, as you can see in the photo. This pie is fantastic, just go for it!
80 g butter
60 g icing sugar
20 g almond powder
30 g egg (about half an egg)
1/2 vanilla pod
160 g flour
Blood orange curd
120 g blood orange juice
zest of 3 blood oranges
30 g lemon juice
125 g egg (about 2,5 eggs)
110 g sugar
160 g butter
- Make the pie crust: Whisk together the butter, the icing sugar, the almond powder and the vanilla seeds. Add the egg. Pour on the flour and mix well without kneading. Wrap in plastic and let rest in the refrigerator.
- Bake the crust: Heat the oven to 170°C. Roll out the crust to 2-3 mm with a rolling pin. Lay it in a pie plate and make it stick on it by pressing it lightly on the edges. Put the plate back in the fridge. Pierce the bottom with a fork and bake for about half an hour. Make sure the dough does not swell or droop while cooking. Once the crust is cooked, let it cool down.
- Make the blood orange curd: Cut the butter in cubes and let it warm up a bit. Wash the oranges well and grate the zest. Put the juice, the zest, the sugar and the eggs in a pan and place on medium heat. Stir constantly until the liquid thickens, but don’t let it boil! Pass through sieve and let it cool down, then add the butter and mix with a hand blender without letting any air into the curd. Pour over the pie crust and let set in the refrigerator for a few hours at least or until the next day.
- Make the dried blood orange slices: Cut very thin slices of blood orange with a really sharp knife. Place them in an oven plate and cook them in 100 °C for half an hour or more, depending on the thickness.
Are you looking for the perfect accompaniment to go with your afternoon tea or coffee? You just stumbled on it. This French dark chocolate and salted butter fudge pie with its crunchy cocoa crust, gooey fudge filling and super soft chocolate ganache is transcendent. On top of it all, it’s really easy to make.
Cocoa pie crust
80 g butter
60 g icing sugar
30 g egg (about half an egg)
160 g flour
15 g cocoa powder
200 g sugar
50 g butter (salted)
50 g cream
250 g dark chocolate
150 g cream
30 g butter
- Prepare the pie crust: Whisk together the butter and the icing sugar. Add the egg and the cocoa powder. Pour over the flour and mix well, but don’t knead. Wrap in plastic and let rest in the refrigerator.
- Bake the crust: Heat the oven to 170°C. Roll out the crust to 2-3 mm with a rolling pin. Lay it in a pie plate and make it stick on it by pressing it lightly on the edges. Put the plate back in the fridge. Pierce the cooled bottom with a fork. Bake for about half an hour. Make sure the dough does not swell or droop while cooking. Once the crust is cooked, let it cool down.
- Make the fudge: Put the sugar in a pan, place it on medium heat and let it melt completely until it turns amber. Incorporate the butter and stir well, then add the cream in three times. Mix well until the fudge is totally fluid and let it cool awhile before placing it on the crust. Let the fudge stiffen.
- Make the chocolate ganache: Chop the chocolate in bits and melt it in a microwave or in a water-bath. Bring the creme just to the boil, pour it over the chocolate and blend, then add the butter, let it melt a few seconds and mix delicately until smooth. Spread the ganache over the hardened fudge filling.
- Decorate: Sprinkle cocoa powder on the top of the set ganache.
These savory pastries are one of the basics of Finnish cuisine. Originally from the Karelia region between Finland and Russia, they are now found in every bakery, pastry shop and supermarket in the country. The ingredients are very simple: rye flour, rice, milk and salt, but it takes some effort to achieve a perfect result. Traditionally, the art of making them was passed from one generation to the next, but today we’ll deliver you the secrets of these delights online.
200 ml water
about 300 g rye flour
1 tsp salt
+ rye flour for rolling
500 ml water
3 dl round rice
1 l milk
2 tsp salt
200 ml water
50 g salted butter
- Prepare the porridge: Boil the water and rice for a few minutes, then add the milk and bring to the boil again. Reduce the heat to the lowest setting, cover and let simmer stirring occasionally until the rice is thoroughly cooked. Add some butter and let cool awhile.
- Prepare the dough: Knead together the water, the rye flour and the salt adding flour or water if necessary. The dough should not stick to your hands, but must remain malleable. Cover the dough with a plastic film or put it in a freezer bag to prevent it from drying out.
- Prepare the crusts: You have two options for accomplishing this step. If you have a pasta machine, using it is surely the easiest way for getting the best results (see A below for this choice). If you’re looking for authenticity, a rolling pin will be your favorite tool (see B). In both cases, divide the dough into pieces of about 15 to 20 g and keep them under a damp cloth or plastic bag before starting. You should have some additional rye flour within reach to prevent the paste from sticking to the tools.
A) Take a piece of dough and pass it trough the rolling mill of the pasta machine. Begin by turning the rollers to their widest setting and roll the dough between them. Repeat the operation two or three times folding the dough each time. Narrow the rollers by changing the machine setting notch by notch, sprinkling the dough with flour each time. Cut the dough in circles of desired size, stack them putting some flour between and cover with a cloth or plastic.
B) Dust the worktop with flour, take a piece of dough and roll it very thinly into a round shape. Overlay the circles putting flour between them, then cover with a cloth or plastic.
- Fill the crusts: Place the circles of dough side by side on the working surface. Take a tablespoon of porridge, place it on the circle and spread leaving about a centimeter of empty space on the outline. With one hand on each side, fold the edges over the rice to form an oval shape. Press the edges with your fingers.
- Cooking: Bake the pasties in a very hot oven (about 250 ° C) for 10 to 15 minutes or until the top starts to brown and the bottom can be easily detached from the baking tray. Dip the pasties in a mix of hot water and salted butter or spread melted butter over them. Bite in as soon as possible – they are at their best straight from the oven.