Dans la lune

Mille Crepe Cake

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Mille Crepe Cake

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Cake, Cooking, Cooking Recipe, Food Yummy, Sweet cooking

Servings: 15cm whole cake

Mille Crepe Cake

Ingredients

  • 100g plain flour/cake flour (T45)
  • 20g wheat starch (If you don't have any, then increase plain flour to 120g)
  • 2 eggs
  • 24g white sugar
  • 1/4 tsp salt
  • 400g milk
  • 30g unsalted butter - melted

  • 320g heavy cream/whipping cream (more than 35% fat is preferable)
  • 60g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
  • 2. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 3. Add the sifted flour and mix well until the batter is integrated.
  • 4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

    Cooking the crepes :
  • 5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
  • 6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
  • 7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
  • 8. Make small sizes crepes with the batter.
  • 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

    Putting it all together :
  • 10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
  • 12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
  • _NOTE : _ I recommend non-melting powdered sugar if you can get it!
https://atelierlalune.com/2020/01/mille-crepe-cake/

Chewy chocolate chip cookies

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Chewy chocolate chip cookies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

Chewy chocolate chip cookies

Ingredients

  • 60g unsalted butter - softened
  • 60g brown sugar
  • 50g white sugar
  • 25g egg - beaten
  • dash of salt
  • 1/4 tsp vanilla extract
  • 100g plain flour (or 97g of T45 and 3g gluten powder)
  • 1/4 tsp baking soda

  • 80g chocolate - cut into chunks

Instructions

  • 1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
  • 2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
  • 3. Add egg and vanilla and mix until fluffy.
  • 4. Mix in the dry ingredients from #1 until combined with a spatula.
  • 5. Add chocolate chunks and mix.
  • 6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
https://atelierlalune.com/2019/12/chewy-and-soft-chocolate-chip-cookies/

Quick and easy Tiramisu

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Quick and easy Tiramisu

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Cake, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

Quick and easy Tiramisu

Ingredients

    For the base cake
  • 2 eggs
  • 40g plain flour/cake flour (T45)
  • 45g white sugar
  • 10g unsalted butter
  • 20g milk

  • 220g to 250g coffee - mix with sugar (about 35g)

  • 280g heavy cream/whipping cream - soft peak
  • 250g mascarpone cream
  • 60g cream cheese
  • 90g white sugar
  • 1 tsp vanilla paste

  • 1 to 2 tbsp unsweetened cocoa powder

Instructions

  • 1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
  • 2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
  • 3. Beat eggs with sugar in a medium bowl until creamy (about 3~5min) with an electric hand mixer.
  • 4. Gradually add the flour and mix until the batter just turns smooth, using spatula. Scrape the bottom of the bowl to ensure all the ingredients have been incorporated evenly.
  • 5. Pour the batter onto the prepared sheet pan and spread into an even layer. Flatten the surface with the spatula.
  • 6. Bake for about 10~12min or until light golden in color.
  • 7. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (you could even use printing paper sheets). Let the cake cool completely.
  • 8. Place the sponge cake onto the plate you are going to use. Then spread coffee onto the cake evenly. Let it cool down to room temperature.
  • 9. In a bowl, add mascarpone, cream cheese and sugar. Beat until just combined and smooth. Gently fold the whipped cream (soft-peak) into the cream mixture and mix well.
  • 10. Spread the cream mixture over the sponge cake. Dust the top with cocoa powder.
  • 11. Refrigerate for a few hours or overnight before serving.
https://atelierlalune.com/2019/11/quick-and-easy-tiramisu/

Yogurt cheesecake

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Yogurt cheesecake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

Servings: 18cm cake pan with removable bottom

Yogurt cheesecake

Ingredients

    For the bottom cookies
  • 60g cake flour/plain flour
  • 15g almond flour
  • 50g sugar
  • dash of salt
  • 48g unsalted butter

    For the filling
  • 150g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 150g mascarpone cheese
  • 100g white sugar
  • 150g plain greek yogurt
  • 150g heavy cream

  • 9g gelatin - dissolve in 30g water
  • 100g milk

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan with parchment paper.
  • 2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
  • 4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. Add yogurt and mix.
  • 7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan.
  • 11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.
https://atelierlalune.com/2019/11/yogurt-cheesecake/

Oreo ice cream Sandwich

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Oreo ice cream Sandwich

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Cookies, Cooking, Cooking Recipe, Food Yummy, Ice Cream, Sweet, Sweet cooking

Servings: 5 persons

Oreo ice cream Sandwich

Ingredients

    For the cocoa cookie
  • 100g unsalted butter - soft/room temperature
  • 70g powdered sugar/confectioner's sugar
  • 8g egg yolk
  • 20g almond powder
  • 90g plain flour (T45)
  • 18g unsweetened cocoa powder
  • dash of salt

    For the ice cream filling
  • 75g cream cheese - softened
  • 140g heavy cream/whipping cream - whip to stiff-peak
  • 20g sweetened condensed milk
  • 40~50g white sugar

    If you want to make them without cocoa
  • 100g unsalted butter
  • 65g powdered sugar/confectioner's sugar
  • 12g egg yolk
  • 25g almond powder
  • 110g plain flour (T45)

Instructions

  • 1. Sift together flour, almond powder, salt and cocoa powder. Set aside.
  • 2. In a bowl, add the butter and powdered sugar. Mix well.
  • 3. Add egg yolk and mix well.
  • 4. Add the sifted flour from #1 into the butter mixture and mix well.
  • 5. Make a ball shape with it and place on saran wrap. Then cover with another saran wrap so you can roll it : Roll the dough out to 2-3mm thick, using a rolling pin.
  • 6. Let it sit in the fridge until it hardens, maybe for 30-60min, so that it will be easier to cut.
  • 7. Remove from the fridge and cut 4-5cm circles in the dough, using a cookie cutter and place on the baking sheet.
  • 8. Bake the cookies for about 8 to 9 min at 170℃. Do not overcook. Roll out the dough leftovers to 3mm again, and return to the fridge to make it firm. Repeat until all the dough is done.
  • 9. Make the filling ice cream In a small bowl, add cream cheese, sweetened condensed milk and sugar and mix well. Add the whipped heavy cream and mix well.
  • 10. Fill the filling mixture in a large pastry bag, fitted with a circle shape tip (about 1cm across). Pipe the filling cream onto a (bottom) cookie and cover with another (top) cookie. You've got your Oreo!
  • 11. Let them sit in the freezer until firm.
https://atelierlalune.com/2019/10/oreo-ice-cream-sandwich/

Earl Grey Tea Cheesecake

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Earl Grey Tea Cheesecake

Prep Time: 40 minutes

Cook Time: 2 hours

Total Time: 2 hours, 40 minutes

Cake, Cooking, Cooking Recipe, Food Yummy, Sweet, Sweet cooking

Servings: 15cm cake pan with removable bottom

Earl Grey Tea Cheesecake

Ingredients

    For the bottom and top cookies
  • 50g plain flour (T45)
  • 30g sugar
  • 12g almond powder
  • 5g earl grey tea leaf - ground
  • 40g butter

    For the filling
  • 200g mascarpone cheese
  • 60g cream cheese (e.g. Philadelphia plain cream cheese)
  • 95g white sugar
  • 200g heavy cream (whipping cream)
  • 150g boiling water
  • 10g earl grey tea leaf
  • 100g whole milk
  • 8.5g gelatin - dissolve in 30g water

Instructions

  • 1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
  • 2. Process flour, almond powder, sugar and earl grey tea leaves (ground) in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should be crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
  • 4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
  • 7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
  • 8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan (from the fridge).
  • 11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
  • 12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.

  • Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.
https://atelierlalune.com/2019/10/earlgrey-tea-cheese-cake/