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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Puff Pastry Palmiers

 

 

These are so easy to make, perfect for baking with the kids now that they're on holiday.


For those who need gluten-free options, you can find puff pastry made without gluten.

Resources

Cost: €2.00 for all the palmiers
Preparation time: 45 minutes

Ingredients

Makes 15 to 20 palmiers
  • 1 package square puff pastry.

 For sugaring and rolling the pastry

  • 1 egg yolk.
  • 1 tablespoon milk.
  • Sugar for dusting.

Preparation

If you want to make your own puff pastry from scratch, follow the recipe here.
Sprinkle sugar on your work surface. Roll out the pastry into a rectangle, then use your rolling pin to stretch it until it's about 1/2 cm thick.
Brush the inside of the pastry with the egg yolk beaten together with the tablespoon of milk. Dust sugar generously over the top.
Roll each side of the pastry sheet toward the center, then pop it in the fridge for 15 minutes.
Using a sharp knife, slice the roll into pieces about 1 cm thick.
 Preheat your oven to 180°C.
Brush each palmier again with the egg wash and sprinkle more sugar on top.
Arrange them on a baking tray lined with parchment paper, leaving some space between each one since the puff pastry puffs up a bit as it bakes.
Bake for about 15 to 20 minutes, then flip the palmiers over with a spatula and let them bake another 5 or 6 minutes. You want them golden brown on both sides.

Let them cool completely. They'll keep for several days if you store them in a metal tin.
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