Fall is here and it’s a great reason to get into the kitchen! There are lots of perfect recipes for this season on my blog, but here is a small selection of sweet and savory ones to enjoy in the warmth of your home. Honey, nuts, pumpkin, cheese, buckwheat, it’s the best time of the year to cook all these delicacies. Just click on the recipes to access them!
Here is my latest achievement for Traou mad! Some time ago, Traou Mad had really liked my little reportage that I had made about their factory in Pont Aven (see the reportage HERE). They have since asked me to make some recipes for their blog: http://blog.traoumad.fr/. So I had the pleasure of receiving a package full of wonders at home!
This time I have concocted a recipe with the three emblematic sweet cakes of Traou Mad, then I added a base of chocolate, crunchy praline and… raspberry jam! A pure butter marvel which is in perfect osmosis with the galettes of Pont Aven, the Traou Mad and the crêpes dentelles. One of my regular tasters said it was one of the best desserts she’s ever had!
Recipe for 4 cakes “completely traou mad”:
-150g of traou mad from Pont Aven
-40g of melted butter
-8 cakes from Pont Aven
-120g of praline paste
-15g of chocolate
-15g of soft butter
-20g of crêpes dentelles (2 or 3) from Pont Aven
-140g of full cream
-190g of milk chocolate
Mix the traou mad with the melted butter. Divide the powdered dough among 4 8cm dessert circles.
Put in the oven at 170°C for 10 minutes. Remove and add a teaspoon of raspberry jam to each circle. Return to the oven for 10 minutes, the jam will cook slightly. Remove and let cool.
Prepare the praline. Melt chocolate and butter. Add the praline and crushed crêpes dentelles.
Mix well, the praline is ready!
Divide the praline among the 4 circles (there are only 3 on the picture!).
Add a Pont Aven wafer on top of the praline.
Add a teaspoon of raspberry jam on each cake.
Prepare the milk chocolate ganache:
Bring the cream to a boil over low heat and pour over the milk chocolate pieces (in this case Barry lozenges!).
Mix well and that’s it!
Pour the liquid ganache into the four circles.
The cake is almost finished.
Gently place a cake on top of the ganache.
If you want to prepare these little treats the day before serving them, it is better to put the last cake down before serving them to avoid having them soft!
Let cool for at least 3 hours before unmolding with a hair dryer (passing it around to heat the circle) and enjoy frantically!