COOKING WITH ... #4 LYO POWDERS

Polska wersja

December 22, 2016

We publish another dose of the cooking instructions in series "Cooking with ...", where you can find inspirational recipes with LYOFOOD products created with friends, LYO ambassadors & chefs....and of course, tasted by us.

Did you know that LYO Powders are also great for baking? With our products you can add to your pastries powerful colors and taste from natural, organic fruits and vegetables. Say NO MORE to artificial additives!

We provide you here with some Christmas recipes created with our friend and fantastic pastry chef - Aga Poltorak
You can find here recipes for Berry Tart, Blueberry creme brûlée, traditional gingerbread cookies with colorful icing and Fruit Meringues.

Let's bake natural & colorful this Christmas together!

BERRY TART crème brûlée & White Chocolate & Mascarpone

Ingredients for the pastry:

250 g wheat flour
50 g icing sugar
50 g brown sugar
1 tablespoon cocoa
pinch of salt
150 g butter, cold
2 egg yolks

In mixer bowl put butter and both sugars. Stir with triangular tip, when the butter will mix with the sugar, while stirring constantly add the egg yolks one by one. In a separate bowl sift dry ingredients. Add to the butter mix and knead the dough. Not too long so the dough does not warm up too much. (The whole process of making pastry can be done manually, without using a mixer). Wrap the kneaded dough tightly with foil and let it chill in the refrigerator for 1 hour.
Tart tin with a diameter of 28 cm spread with butter and sprinkle with wheat flour. Chilled, roll the dough to a thickness of about 3 mm and put the form. Again, chill it in the refrigerator for 30 minutes. Sprinkle the cooled cake with wheat flour, put on baking paper, then sprinkle on paper some peas, beans, rice (whatever we have at hand) to be charged to the dough.
Preheat the oven to 180 ° C. Bake the dough for 15 minutes. After this time remove from the oven, remove the paper from the dough, put back into the oven and bake an additional 12 - 15 minutes until golden brown. Remove, let cool.

Ingredients for Blueberry Créme Brûlée:

700g cream 36%
210g egg yolks
190g white chocolate
30g Blueberry LYO Powder

Bring the cream and Blueberry LYO Powder to boil. Add the hot cream into yolks, mix and combine with white chocolate. Blend it.

Fill the baked pastry bottom of the tart with this prepared mass. Bake 45 min. At 140 C. Let it cool after baking.

* Using the same berry mass you can prepare single desserts. You should pour mass into small jars or metal mold for fondant. Jars set on a deep baking tray and pour 2/3 of the water. Bake for about 20-30 min. At 140 C. After cooling, decorate with whipped cream and sprinkle with LYO Wild Berry Mix fruits.

Ingredients for the cream:

250g mascarpone
400ml chilled whipping cream 36%
3 tablespoons powdered sugar
1 tablespoon of your favorite fruit LYO Powder (Blackcurrants, Raspberry, Cranberry, etc.)

Put all the ingredients in a mixing bowl and beat to stiff cream.
Prepared cream put on the cooled tart, spread evenly. You can decorate your tart with chocolate shavings, paillet feuilletine flakes, or what we would come to mind. Sprinkle with favorite LYO Powder and LYO Wild Berry fruits.

CHRISTMAS GINGERBREAD WITH LYO POWDERS

Ingredients for the gingerbread:

140g icing sugar
60g butter
90g honey
2 eggs
1.5 tsp gingerbread spices
2 tablespoons of your favorite LYO Powder (Cranberry, Rasberry, Kale, Spinach, etc.)
400g plain flour
1 tablespoon cocoa
1 teaspoon baking soda

Powdered sugar, butter, honey, eggs, spices and LYO powder - put all into a metal bowl, set it on a pot of boiling water. Heat up stirring constantly. The mass temperature should not exceed 50 C. Take off the mixture and chill. Combine the flour, cocoa and baking soda, add ¾ of the mixture into the hot mass. Stir, add the rest of the dry ingredients. Knead the dough. Wrap it in foil and put in the fridge for 12 hours. Then rool dough to a thickness of 3 mm on the counter sprinkle with flour and cut out any shape you want. Bake 10-12 minutes at 175 C. If we want our gingerbread shiny, after cooling, you can spread them mixed egg with a little milk and then put in the oven for about 10 minutes 70-80 C.

Frosting:

1 egg white
120g icing sugar sifted through a sieve
1 tablespoon favorite LYO Powder

Using a fork, gring the egg white, sugar and LYO Powder for about 10 minutes. We do not use a mixer, because it will aerate the mass. If frosting seems too thin, add a spoon of potato flour, if too thick, dilute it a few drops of lemon juice. We paint gingerbread with patterns twisted with parchment cornet or small confectionery sleeves cut off with small horn.
Frosting hardens and will not crumble. Gingerbread get rather harder after baking, but if we put them in a sealed container (tin, jar) after two weeks they should softened

MERINGUE WITH LYO FRUIT CREAM

Ingredients for 2 tops meringue or 9 meringue baskets:

6 whites (large eggs)
pinch of salt
300g caster sugar baking
1 teaspoon lemon juice or vinegar
1 teaspoon of potato starch

All ingredients should be at room temperature.
Two flat metal baking parchment paper; draw on them two circles with a diameter of 21 cm (the easiest way is to trace a plate or a bowl).
In the mixer bowl, beat whites stiff with a pinch of salt. Continue whisking, add the sugar, spoon after spoon, which is very important - gradually. There should be a thick and glossy beige foam. Add the lemon juice / vinegar and whisk. Gently stir in the sifted potato starch at the end.
Translate the mass into a piping bag with the severed tip (the hole should be large). Lining drawn to both wheels, one large meringue side by side in such a way as to touch each other.
To make the meringue baskets, fill a 8cm diameter metal ring of two tablespoons meringue mass and make a spoon recess in the middle. Then with a small sharp knife separate the mass of the metal ring (such as when you release the cakes baked from the mold). Repeat 9 times.
Preheat the oven to 150ºC. Insert the two prepared sheets of meringue and immediately reduce the temperature to 120 ° C (convection). Bake / dry for about 1 hour and 45 minutes to 2 hours, until the meringue will be crisp and baked the top. Turn off the oven - allow to cool for several hours or overnight.

Ingredients for LYO fruit cream:

250g mascarpone cheese
500ml heavy cream 36%
3tbs caster sugar
2tbs favorite fruit LYO Powders

Put all the ingredients in a blender bowl and whisk.

For Meringue Cake:
The first top meringue put on a platter. Gently put on it half the cream, sprinkle with LYO Wild Berry Mix. Next, put another meringue, then the remaining cream and sprinkle with favorite fruit LYO Powders and LYO Wild Berry Mix. Cool in refrigerator and serve.

For Meringue Baskets:
Fill the baskets with cream prepared with your favorite LYO Powders. Garnish LYO Wild Berry Mix. Cool in refrigerator and serve.

Bon Appétit!

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