Your Guardian Chef

dessert

Homemade Cinnamon Buns

by 12 Comments

Soft and buttery inside, crunchy and gooey outside, they are our special Christmas Cinnamon Buns morning treat.

Homemade Cinnamon Buns served with hot chocolate and marshmallows

To have them fresh in the morning, I prepare the buns the night before and let them rise overnight.

Bake them at dawn, and the lovely fragrances of cinnamon and caramel will spread throughout the house, welcoming in the new day.

Can be prepared the night before and baked in the morning.

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I know many of my friends and their children have been waiting for this recipe.

When Liam was in lower school, all his school friends were looking forward to his birthday. 

In the morning he would arrive in class with freshly baked Cinnamon Buns. 

Even older brothers and sisters would remember to stop by to wish him happy birthday!

I always made sure one was put aside for Mrs Tindle, the Lower school Headmaster. 

There wouldn’t be any left otherwise!

One homemade cinnamon bun

Cover with brown sugar and butter caramel and sprinkle with nuts

Do you want to know why these cinnamon buns are so special?

They are cooked over a base of brown sugar and butter caramel sprinkled with grated walnuts.

 

As soon as they are out of the oven, I turn them upside down on the serving dish.

The brown sugar butter caramel, which is still melting hot, percolates inside the buns making them gooey and crunchy at the same time.

 

turn the cinnamon buns upside down

make the dough in the bread machine

I make the dough in the bread machine, so it is very easy to prepare them.

I use (affiliate link to Amazon shop) and here you can read my review and all the recipes I make with it.

If you do not have the bread machine follow the instruction on the recipe brioche dough without the bread machine.

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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

One homemade cinnamon bun
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5 from 5 votes

Homemade Cinnamon Buns

Soft and buttery inside, crunchy and gooey outside, they are our special Christmas morning treat. To have them fresh in the morning, I prepare the buns the night before and let them rise overnight.
Prep Time30 mins
Cook Time30 mins
Total Time3 hrs
Course: Breakfast, Desserts
Cuisine: American, British
Servings: 20 buns
Calories: 293kcal

Ingredients

For the dough

  • 1/2 cup water 100 ml
  • 1/2 cup milk 100 ml
  • 2 eggs
  • 1/4 cup melted butter 55 gr
  • 1/4 cup sugar 55 gr
  • 4 cup flour 500 gr
  • 1 tsp salt
  • 1 package of yeast I prefer dry

Cinnamon Mix:

  • 1/2 cup chopped pecans 100 gr
  • 1/2 cup brown sugar 110 gr
  • 1 tsp cinnamon

For the caramel:

  • 1/2 cup brown sugar 110 gr
  • 3/4 cup butter 170 gr
  • 2 tbsp chopped pecans 10 gr

For brushing

  • 1/4 cup melted butter 55 gr

Instructions

Dough:

  • Load the ingredients into the machine and set the program for fresh dough (number 10 in the Kenwood). The dough will be ready in 1.5 hours.
  • IMPORTANT: the ingredients should be placed in the bread machine in the exact order as listed above, liquids first.
  • While the dough is getting ready in the bread machine prepare the ingredients for the filing
    make the dough in the bread machine

Prepare the ingredients for the filling

  • Melt the 55 gr of butter and grate the walnuts
    prepare the melted butter and walnuts

For the caramel:

  • Prepare the caramel by melting the brown sugar and the butter.
    Prepare the caramel
  • When the sugar and the butter form a foamy caramel take it out of the stove, pour it on the baking tin and sprinkle with the chopped pecans.
    Cover with brown sugar and butter caramel and sprinkle with nuts

Assembling the buns

  • Roll the dough over a well floured parchment paper and brush it with 55 grams of melted butter.
    Roll the dough and brush with butter
  • Cover it with the cinnamon mix made with walnuts, brown sugar and cinnamon
    Cover it with the cinnamon mix
  • Roll it and butter the outside with a pastry brush.
    Roll the dough
  • Cut the dough into slices and put them around the baking tin. Space them out as they need room to raise.
    Cut the dough into slices
  • The size of the tin will depend if you want to have less but large cinnamons buns or many and smaller ones.
  • If you use a large tin you will have to make a longer and thinner roll with the dough.
  • Let it rest for 1 hour, or overnight
    Let it rest for 1 hour
  • Bake in 180 C oven for 30 minutes.
    turn the cinnamon buns upside down
  • As soon as they are ready take them out of the oven and turn them upside down on the serving dish.
  • This will allow the caramel and the butter to penetrate inside the buns making them nicely soft and gooey.

Notes

Calories 293 calories per serving Fat 17 gr per serving Carbohydrates 34 gr per serving Cholesterol 52 mg Proteins 4 gr per serving Sugar 14 gr per serving Sodium 131 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
 
Soft and buttery inside, crunchy and gooey outside, our special Christmas Cinnamon Buns morning treat. Prepared the night before and baked in the morning #yourguardianchef #breakfast #cinnamon

Carrot Cake with Walnuts Recipe

by 12 Comments

This carrot cake with walnuts is perfect for picnics, it is easy to carry and mess free!

Carrot Cake with Walnuts

This recipe combines the crunchiness of the carrots and the walnuts with a moist batter.

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No, there is no frosting on my carrot cake.

Frankly I found the frosting too sweet and carrots are so sweet already.

This cake has a nice crunchy, buttery, nutty crust, why covering it with mushy frosting?

 

let the carrot cake cool down

To bake the carrot cake I use a rectangular   Loaf Tin aluminium 28 cm

If you are interested in my favourite baking kitchen items you can visit the page :

My Baking Tools And Utensils

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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Carrot Cake with Walnuts
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5 from 6 votes

Carrot Cake Recipe

Carrot cake is perfect for picnics, it is easy to carry and mess free! This recipe combines the crunchiness of the carrots and the walnuts with a moist batter.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Desserts
Cuisine: American, British
Servings: 10 slices
Calories: 396kcal

Ingredients

  • 185 gr good quality butter at room temperature
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 cups grated carrots about 3 large carrots
  • 3/4 cup chopped walnuts
  • 1 1/2 cups flour
  • 1 package Baking Powder or yeast for cakes
  • 1 1/2 tsp mixed spices (alternative 1 tsp cinnamon, 1/4 tsp minced cloves and 1/4 of nutmeg))

Instructions

  • With an electrical blender, whip the butter (room temperature) with the sugar until it becomes creamy.
    whip the butter with the sugar
  • Add the 3 eggs, one at the time
    Add the 3 eggs, one at the time
  • Mix the grated carrots with the chopped walnuts
  • Add to the mixture.
    Add the grated carrots with the chopped walnuts
  • Add the flour sifted with the yeast and the spices.
    Add the flour sifted with the yeast and the spices
  • Butter and flower a rectangular baking tin. Pour in the cake batter and cook for 1 hr at 180C.
    Pour in the cake batter in a baking tin
  • Once the cake is ready, let it cool down for 10 minutes before turning it over on to a rack – then let it cool completely.
    let the carrot cake cool down
  • It will keep nice and moist for 3 days.
    Carrot Cake with Walnuts

Notes

Calories 396  calories per serving
Fat 23 gr per serving
Carbohydrates 49 gr per serving
Cholesterol 95 mg
Proteins 6 gr per serving
Sugar 32 gr per serving
Sodium  39 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This carrot cake combines the crunchiness of the carrots and the walnuts with a moist batter. It is perfect for picnics, easy to carry and mess free! #yourguardianchef #dessert #carrotcake
 

Pavlova Recipe with Chestnut Mousse

by 14 Comments

This pavlova recipe is my version of Mont Blanc with Chestnut Mousse, made with 2 large round shapes of meringue covering them with chestnut mousse.

Pavlova Recipe with Chestnut Mousse Jump to Recipe :  Print Recipe

To make a thick crunchy meringue that doesn’t stick to your teeth I have a secret:

“wine vinegar and cornflour

I know, I was also sceptical at first but I tried it once and never made a meringue again without adding these two ingredients.

Brittle and crunchy it melts in your mouth.

Mont Blanc is a French Italian dessert usually sold around Christmas time made with meringue, chestnuts cream and whipped cream.

For this recipe, I use chestnut jam , you can buy it on amazon and this is my affilialte link.

chestnuts jam puree

To whisk my egg whites I use the KitchenAid K45SS Classic Stand Mixer - White Amazon affiliate link.

With so many useful attachments, there are so many things you can use it for. You can find my review  KitchenAid Mixer

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Pavloval with chestnut mousse
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5 from 7 votes

Pavlova Recipe with Chestnut Mousse

This pavlova recipe is my version of Mont Blanc with Chestnut Mousse, made with 2 large round shapes of meringue covering them with chestnut mousse.To make a thick crunchy meringue that doesn’t stick to your teeth I have a secret: “wine vinegar and corn flour” This is my version of Mont Blanc!
Prep Time30 mins
Cook Time1 hr
Total Time4 hrs 30 mins
Course: Desserts
Cuisine: French
Servings: 12 people
Calories: 179kcal

Ingredients

For the meringues

  • 3 eggs white
  • 1 cup sugar
  • 1 tsp white wine vinegar
  • 1 tsp corn flour Maizena

For theChestnut Mousse

  • 2 eggs
  • 2 tbsp sugar
  • 1 cup chestnuts puree 300 gr puree de marrons
  • 1 cup liquid cream 2 dl
  • 1/4 cup Marron Glacés Pieces 30 gr
  • 1 tsp vanilla extract

Instructions

For the meringues

  • Whisk the egg whites until they become firm, then gently add half of the sugar.
    Whisk the egg whites
  • Combine the vinegar and the corn flour to the rest of the sugar and gently add to the mix.
    Add the sugar and mix until smooth consistency
  • Pipe the mixture into 2 round shapes.
    Pipe the meringues into 2 round shapes
  • Bake at 150C for 1 hour
    Bake meringues for 1 hour

Chestnut Mousse

  • Separate the egg yolks from the white, and whip the yolk with castor sugar.
    Separate yolk from white
  • Once it becomes white-ish and little bubbles starts to appear
    Whip yolk sugar until bubbling
  • add the chestnut puree.
    Add chestnut puree to yolk mix
  • Separately whip the egg whites and the cream,
  • Once ready add them both to the chestnuts mousse.
    Add cream and whites to the mix
  • Spread ¼ of the mousse over the first meringue ring and add some pieces of marrons glace.
    Spread the filling on the first layer
  • Overlay the second meringue ring and cover completely with the mousse.
    cover the pavlova with the chestnut mousse
  • Let it rest in the fridge for at least 3 hours before serving.
    Pavloval with chestnut mousse

Notes

Calories 179 calories per serving Fat 9 gr per serving Carbohydrates 64 gr per serving Cholesterol 104 mg Proteins 3 gr per serving Sugar 16 gr per serving Sodium 35 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This pavlova recipe is my version of Mont Blanc with Chestnut Mousse, made with 2 large round shapes of meringue covering them with chestnut mousse. #yourguardianche #dessert #Italianfood

Apricot Jam Cake with Marshmallow Frosting and Pistachio

by 6 Comments

This apricot jam cake with marshmallow frosting is a perfect cake to serve with coffee or tea.

Apricot jam cake with marshmallow frosting Jump to Recipe

It is from a little cake book I bought in London in 1994 while browsing in Notting hill after my admission interview for London Business School.

Every time I bake a cake from this book it reminds me of the feeling of that adventure.

I must have made at least 10 of them, but I always interchange some of the ingredients to suit our taste.

They have all been delightfully good.

This one is no exception:

Apricot jam cake with Marshmellow frosting to serve with coffee or tea

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Apricot jam cake with marshmallow frosting
Print Recipe
5 from 6 votes

Apricot jam cake with marshmallow frosting and pistachio

This cake is from a little cake book I bought in London in 1994 while browsing in Notting hill. It is perfect for an afternoon tea. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 245kcal

Ingredients

  • 1/3 cup butter (90 gr)
  • 2 tbsp lemon zest
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 tbsp apricots jam

Marshmallow Frosting

  • 2 egg whites
  • 2 tbsp sugar
  • 2 tbsp grated pistachios

Instructions

  • Cream the butter with sugar and lemon zest
    Cream the butter with sugar
  • Add the egg yolks
  • Sift the flour with the baking powder and add to the mix alternating with the milk
  • Pour the mix into a baking pan that has been buttered and dusted with flour
  • Drizzle with warm apricot jam
    Drizzel cake with Apricot jam
  • Cook at 180 C for 20 minutes
  • Whip the egg whites along with the sugar and spread on top of the cooked cake
    Apricot jam cake spread marshmallow frosting
  • Sprinkle with the pistachios and put back in the oven for another 20 minutes, or until golden brown.
    Apricot jam cake with marshmallow frosting sprinkled with pistachios
  • Let the cake cool down for 10 minutes then place on a stand to cool down completely
  • Serve with coffee or tea
    Apricot jam cake with Marshmellow frosting to serve with coffee or tea

Notes

Calories 246 calories per serving
Fat 12 gr per serving
Carbohydrates 32 gr per serving
Proteins 6 gr per serving
Sugar 19 gr per serving
Sodium 75 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
PIN FOR LATER:
This cake with marshmallow frosting is from a little cake book I bought in London in 1994 while browsing in Notting hill, perfect for an afternoon tea. #yourguardianchef #cake #frosting

A Violets Festival in Your Own Garden

by 2 Comments

What is a violets festival?

On the French Riviera, Spring is announced in March when violets start blossoming all over the gardens.

At the renowned Violets Festival in Tourettes-sur-Loup you can eat them in different ways: ice cream, jam, jelly, candy.

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Tourettes-sur-Loup is just across the valley from our garden and the seeds must have spread naturally.

You can find violets everywhere!

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This year my son Francesco decided to have our own Violet Festival in our garden.

So he started a treasure hunt searching around the garden to find as many as he could.

I must say he was successful, having found enough to get a project going: 50 gr of violets with a nice intense perfume.

We do not use any chemical treatment in our garden, so our violets are safe to eat.

Francesco loves sweets, so he decided to make caramelized violets.

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The petals are very delicate and a hot caramel would ruin the beauty of the flower.
As I wanted to keep them intact for decorating cakes, I decided to use a method that would preserve them, and here is the recipe.

For 50gr of violets we used 1 egg white and caster sugar.

I did not use icing sugar as I wanted a nice crystal effect.

We picked the flowers with long stems so we could hold them without damaging them.

I prepared a bowl full of fresh water and we rinsed the flowers one by one.

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We placed them on a cloth to dry, not under the direct sun, but on the kitchen counter.

We slightly whisked the egg white and with a brush we spread it inside and outside the flower.

 

 

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Then laying them on a parchment paper, we removed the stems.

Sprinkled the flowers with castor sugar we let them dry out in a warm and dark place for a couple of days.

 

 

 

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Once dried we stored them in an air tight container covering them with sugar.

Having such a beautiful colour and scent, I decided to use them to decorate a Swiss Roll Sponge. To contrast the colour as well as the flavour, I filled it with a butter cream and sprinkled with pistachios. You can also use them to decorate the Almond Meringue and Butter Cream Cake

All recipes below.

Enjoy your own Violet Festival!

 

 

 

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If you would like to join one of my cooking workshops, you can visit the E-shop or email me for more information: info@yourguardianchef.com

Classic American Brownies

by 6 Comments

These brownies are devilishly delicious, and unhealthy.

Classic American Brownies

They are so chocolaty, gooey and there is so much butter in them.

So don’t indulge, if you can resist them!

Jump to Recipe

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Classic American Brownies
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5 from 3 votes

Classic American Brownies

These brownies are devilishly delicious, and unhealthy. They are so chocolaty, gooey and there is so much butter in them.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Desserts
Cuisine: American
Servings: 24 squares
Calories: 242kcal

Ingredients

  • 375 gr butter
  • 375 gr dark chocolate
  • 6 eggs
  • 350 gr sugar
  • 225 gr flour - type 00
  • icing sugar for serving

Instructions

  • Butter and cover a rectangular pan with parchment paper - dimensions: 33x25 cm
    tin for american chocolate brownies
  • Melt the butter and the chocolate in the microwave for 2 minute at 750W. Combine and let them cool down
  • Whisk together the eggs, the sugar and the vanilla until puffy and foamy
    preparing american chocolate brownies
  • Mix the melted chocolate with the butter, then adding the flour
    mixing american chocolate brownies
  • Pour the mix into the pan and cook in the oven at 180 C for exactly 25 minutes
    pouring american chocolate brownies
  • Take it out of the oven and let it cool down completely,
    baking american chocolate brownies
  • before cutting into squares.
    cutting american chocolate brownies
  • Serve them dusted with icing sugar
    Classic Festive American Brownies

Notes

Nutrition facts:
Calories 243 calories per serving
Fat 18 gr per serving
Carbohydrates 16 gr per serving
Proteins 4 gr per serving
Sugar 9 gr per serving
Sodium 19 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
 
#Classic #American #Brownies #fromscrach #homemade #chicolate #yourguardianchef

Toasted Butter Wild Berry Muffins

by 6 Comments

Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity.

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Toasted Butter (in french called beurre noisette)

To toast the butter you need to clarify it first, which mean spooning away all the white components of the melted butter. They are organic components and burn at high temperatures, so once they are removed the butter can be toasted and will acquire a nice nutty flavour.

 

 

Substitutes

American muffins are usually made with buttermilk, but since I cannot find it here in France I use Greek yogurt instead.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Toasted Butter Wild Berry Muffins
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5 from 3 votes

Toasted Butter Wild Berry Muffins

Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Desserts
Cuisine: American
Servings: 12 muffins
Calories: 216kcal

Ingredients

  • 75 gr butter
  • 300 gr flour
  • 1 eggs
  • 1 egg yolk
  • 1/2 package Baking Powder 1 tsp
  • 1 pinch salt
  • 100 gr sugar
  • 1/2 cup Greek yogurt at room temperature
  • 1/2 cup cream at room temperature
  • 1/2 tsp vanilla extract
  • 1 cup frozen wild berries

Instructions

Toasted butter (beurre noisette)

  • Melt the butter in a pan and as soon as white granules start to separate from the oily part,
    brown butter
  • remove them with a sieve spoon
    brown butter
  • Once all the white particles are removed let the butter toast until it becomes brownish and has a nice toasted flavour.
    brown butter
  • Let it cool down at room temperature
    brown butter

Muffins

  • Whisk the yogurt, cream and sugar all together.
    baking raspberry muffins
  • Add the eggs, toasted butter and vanilla extract.
  • Sift the flour, salt and baking powder all together and add to the mix
  • Lastly add the frozen berries without mixing too much otherwise they become mushy in the mix. That is why I prefer to use frozen berries, they remain more firm.
    raspberry muffins dough
  • Pour the muffin mixture into the muffin pan. I recommend using the recyclable silicon bases as they are easy to remove.
    preparing raspberry muffins
  • Bake in a hot oven at 180 C for 30 minutes.
    baking raspberry muffins
  • Once ready, wait 5 minutes then remove from the pan and let them cool down.
    raspberry muffins
  • Enjoy !

Notes

Nutrition facts:
Calories 216 calories per serving
Fat 11 gr per serving
Carbohydrates 26 gr per serving
Proteins 5 gr per serving
Sugar 5 gr per serving
Sodium 90 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Toasted Butter Wild Berry Muffins

Peach Tarte Tatin with Calvados and Pistachios

by 11 Comments

Tarte Tatin is a typical French recipe usually made with apples.

peach-tarte-tatin-23_3_1 Jump to Recipe

Though I love this version with peaches and since the season is almost over, I make it quite often this time of the year.

The peaches add a nice summer freshness to the caramel and the smooth pulp a delightful contrast to the crunchy crust.

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Peach Tarte Tatin with Calvados and Pistachios
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5 from 6 votes

Peach Tarte Tatin with Calvados and Pistachios

Tarte Tatin is a typical French recipe usually made with apples. Though, I love this version with peaches and since the season is almost over, I make it quite often this time of the year.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Desserts
Cuisine: French
Servings: 8 people
Calories: 310kcal

Ingredients

For the caramel and topping:

  • 50 gr butter
  • 100 gr castor sugar
  • 3 matured peaches or apples for the original version
  • 30 gr peeled pistachios
  • 1/3 cup calvados or cognac

For the short pastry

  • 100 gr good quality butter at room temperature
  • 200 gr flour
  • 1 egg
  • 2 tbsp water
  • 1 pinch salt

Instructions

  • Peel the 3 peaches and cut them in half to remove the kernels, while trying to make some nice round shapes!
  • Prepare the short pastry by combining all the ingredients, wrap it in cling foil and put it in the fridge.
  • Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
  • As soon as the caramel starts turning yellow
  • add the pistachios and the peaches with the round side facing down. Let it simmer for 5 minutes at a very low heat.
  • In the meantime roll the short pastry in a round shape, the same size as the baking tin.
  • Add the calvados to the peaches and let it evaporate for another 5 minutes.
  • Cover the peaches with the short pastry, ensure the edges are inside the tin covering the peaches and touching the caramel. Don’t try to fold them nicely, you will risk to burn yourself. Make some holes with the tip of a knife, this way the steam will come out while cooking.
  • Bake in a hot oven at 180 C for 35 minutes.
  • Once it is ready, take it out of the oven and turn it upside down immediately on a serving dish.
  • Make sure all the caramel at the bottom of the tin is poured over the tart before it cools down, otherwise it will sticks to the tin.
  • Serve cold with a good quality vanilla ice cream.

Notes

Calories 307 calories per serving
Fat 18 gr per serving
Carbohydrates 33 gr per serving
Proteins 4 gr per serving
Sugar 13 gr per serving
Sodium 159 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Peach Tarte Tatin Calvados and Pistachios

Ile Flottante Recipe

by 2 Comments

Ile flottante recipe can be challenging. It means floating island and consists in a foaming meringue floating in a crème anglaise (custard) sprinkled with caramel and pralines. It seems difficult to make, but I have a secret shortcut.

Jump to Recipe  :  Print Recipe Ile flottante bis

If you want to make it at home, here are step by step instructions, easy to follow and with a guaranteed success.

To read the article and see all the step by step photos here

All photos by Paul Oatway

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My secret to making this recipe easy is to cook the meringue in the microwave instead of boiling them into the milk.

They are done in seconds and they are mess free.

I use those  HIC Ceramic Ramekin, Set of 6, Wheat by HIC Harold Import Co. I bought on Amazon (affiliate link)

Here are more of my favourite kitchen tools

 

meringue cooked in the microwave

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Ile flottante Recipe Floating Island Dessert with crispy caramel
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5 from 2 votes

Ile Flottante Recipe

Ile flottante means floating island and consists in a foaming meringue floating in a crème anglaise (custard) sprinkled with caramel and pralines. It can be a challenging recipe. If you want to make it at home, here are step by step instructions, easy to follow and with a guaranteed success.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Desserts
Cuisine: French
Servings: 4 people
Calories: 403kcal

Ingredients

Crème Anglaise (custard):

  • 2 cup milk 500 ml half fat
  • 5 egg yolks
  • 1 vanilla pod
  • 1/3 cup sugar 65 gr

Meringue:

  • 2 egg white at room temperature (you can freeze the remaining 3 egg whites for later use)
  • 1 cup icing sugar 115 gr
  • 1 pinch salt

Caramel and topping

  • Sprinkle of praline
  • 1/2 cup sugar 100 gr
  • 1/2 cup water 100 ml

Instructions

Crème Anglaise (custard):

  • Cut the vanilla pod in half and with a knife scrape out all the seeds. Warm up the milk and infuse the vanilla seeds and the pod in the milk for at least 30 minutes. Strain the milk to remove the vanilla pod and any other large pieces.
    vanilla infused in milk
  • In a bowl whisk the egg yolks with the sugar...
    eggs and sugar for custard
  • ...until it turns into a lighter colour and it starts bubbling
    cooking custard at bain marie
  • The crème anglaise has to cook at low heat, otherwise it curdles. Best is to cook it au bain-marie: not on direct heat but inside a pan full of water. Here I use a copper pan specifically designed for a bain-marie. You can use any small pan inside a larger pan, but make sure the small pan does not touch the bottom of the large pan otherwise the heat will be too strong. Be patient, pour the warm milk into the egg mix, keep the water simmering and stir the custard with a wooden spoon until it thickens. It can take up to 15 minutes.
    custard at bain marie
  • Make sure the water in the pan does not boil vigorously, but just simmers away. If the heat is too high and the custard curdles, remove the pan from the heat and either strain the custard or mix it with a blender. Once the custard has thickened, let it cool down completely which you can do by immerging the pan into cold water. You can also cook the custard the day before and let it cool in the fridge overnight.

Meringue:

  • Making the meringues is not difficult as long as you follow these key rules strictly: 1. The egg whites should be at room temperature 2. There should be no trace of egg yolk 3. Bowl and whisk should be completely clean 4. Add a pinch of salt to the egg white
    egg white to whisk
  • Using an electric mixer, whisk the egg whites at high speed until they become stiff
    egg white
  • Add half of the icing sugar and continue to whisk
    whisk egg white
  • Once the mix becomes firm combine the remaining icing sugar.
    egg white foam
  • Butter 4 small but deep ceramic (or microwave resistant) cups and pour the egg white mix in 4 equal amounts. Make sure there is enough room to the top of the cups as the meringue will rise while cooking
    meringue cooked in the microwave
  • Cook the meringues in the microwave at medium power (800 watts) for 2 min 30 sec
    meringue in the microwave

Caramel and topping

  • For the caramel you need to follow these key rules strictly: 1. Never stir, touch or move the pan while the syrup is cooking otherwise it will crystallize, transforming back into sugar 2. Use a small but heavy and even pan. The heat should distribute evenly as you cannot stir the syrup 3. Keep the heat to medium, as a vigorous boiling can also crystallize the syrup 4. Be patient and be vigilant, caramel can burn in seconds
    caramel for Ile flottante
  • In a pan pour the sugar and the water and bring to boil at medium heat. With a thermometer keep measuring the temperature of the syrup, the caramel will be ready when it reaches 125 C. Don’t get distracted as the caramel, once it is formed, can burn within seconds.
  • Once the temperature is reached, immediately remove the caramel from the heat. Move the pan gently and not too far. Remember, too much shaking can re-crystallize the caramel.
  • Let it rest a few seconds until the bubbling stops, but not too long otherwise it will solidify. Oil 4 small bowls with a light vegetable oil or butter and whirl the caramel on the bowl with a spoon making swirls shapes. The caramel will solidify very quickly.
  • Assembly of each serving In a soup bowl pour ¼ of the crème anglaise. Position one of the meringues over the crème anglaise in the centre of the plate to make the island.
    Floating Island Dessert meringue floating on custard
  • Sprinkle with the praline and top the meringues with one of the caramel curls. Serve and enjoy
    Ile flottante Recipe with crispy caramel

Notes

Calories 403 calories per serving
Fat 8 gr per serving
Carbohydrates 77 gr per serving
Cholesterol 237 mg
Proteins 9 gr per serving
Sugar 76 gr per serving
Sodium  108 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Ile flottante recipe can be challenging. it means floating island and consists in a foaming meringue floating in custard topped with caramel and pralines.

Step by Step Homemade Floating Island Dessert

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Meaning the floating island dessert, it is a foaming meringue floating in a crème anglaise (custard) and sprinkled with caramel and pralines.

Ile flottante_5_1

All photos by Paul Oatway

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Ile Flottante is one of my favourite French desserts, the first French dessert I discovered in Paris.

I decided to master this recipe when my son Francesco told me he had it for lunch at his school canteen, loved it and supposed that if they can make it at his school canteen, I should be able to make it at home.

I did not want to disappoint him and I couldn’t declare a defeat against the school canteen (even if Saint Paul school canteen has a fantastic reputation), so I decided to give it a try.

I have done custard before but I was concerned about the French Meringues, very messy to make as they are poached in milk. The caramel was also intimidating, many times I made it and just when it was about ready, it either burned or re-crystallized into sugar.

So I did some research and looked for shortcuts. I found out that the French Meringues can be cooked in the microwave, no mess, no problem.

For the caramel, on the other hand, I armed myself with plenty of patience and I followed each cooking instruction diligently, down to the last detail.

As with any “French cooking challenge” I undertake, I called my friend and photographer Paul Oatway to document the entire process with his camera.

Floating Island Dessert

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Ingredients:

For the Crème Anglaise (custard):

  • 2 cup milk (500 ml) half fat
  • 5 egg yolks
  • 1 vanilla pod
  • 1/3 cup sugar 65 gr

For the Meringue

  • 2 egg white at room temperature (you can freeze the remaining 3 egg whites for later use)
  • 1 cup icing sugar 115 gr
  • 1 pinch salt

For the caramel and the topping:

  • Sprinkle of praline
  • 1/2 cup sugar 100 gr
  • 1/2 cup water 100 ml

Plus butter or light vegetable oil for coating

Ile flottante 1_1_1

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Ile flottante 2_2_1

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Crème Anglaise

Cut the vanilla pod in half and with a knife scrape out all the seeds.

Warm up the milk and infuse the vanilla seeds and the pod in the milk for at least 30 minutes.

Strain the milk to remove the vanilla pod and any other large pieces.

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In a bowl whisk the egg yolks with the sugar...

To separate the egg yolk, I use the Kitchen Craft Egg Separator you can find on amazon (affiliated link)

So much simple when you have to separate many eggs.

Here are more of my favourite kitchen tools

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Ile flottante 3_3_1

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Ile flottante 4_4_1

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...until it turns into a lighter colour and it starts bubbling

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The crème anglaise has to cook at low heat, otherwise it curdles.

Best is to cook it au bain-marie: not on direct heat but inside a pan full of water.

Here I use a copper pan specifically designed for a bain-marie. You can use any small pan inside a larger pan, but make sure the small pan does not touch the bottom of the large pan otherwise the heat will be too strong.

Be patient, pour the warm milk into the egg mix, keep the water simmering and stir the custard with a wooden spoon until it thickens. It can take up to 15 minutes.

Ile flottante 5_5_1

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Ile flottante 6_1_1

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Make sure the water in the pan does not boil vigorously, but just simmers away.

If the heat is too high and the custard curdles, remove the pan from the heat and either strain the custard or mix it with a blender.

Once the custard has thickened, let it cool down completely which you can do by immerging the pan into cold water.

You can also cook the custard the day before and let it cool in the fridge overnight.

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Meringue:

Making the meringues is not difficult as long as you follow these key rules strictly:

  1. The egg whites should be at room temperature
  2. There should be no trace of egg yolk
  3. Bowl and whisk should be completely clean
  4. Add a pinch of salt to the egg white

Using an electric mixer, whisk the egg whites at high speed until they become stiff.

Ile flottante 7_2_1

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Ile flottante 8_3_1

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 Add half of the icing sugar and continue to whisk

Once the mix becomes firm combine the remaining icing sugar.

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Ile flottante 9_4_1

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Ile flottante 10_2_1

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Butter 4 small but deep ceramic (or microwave resistant) cups and pour the egg white mix in 4 equal amounts.

I use those  HIC Ceramic Ramekin, Set of 6, Wheat by HIC Harold Import Co. I bought on Amazon (affiliate link)

Here are more of my favourite kitchen tools

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Make sure there is enough room to the top of the cups as the meringue will rise while cooking

Cook the meringues in the microwave at medium power (800 watts) for 2 min 30 sec .

They will be the islands floating on the dessert.

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Ile flottante 11_3_1

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Ile flottante 12_4_1

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Caramel

For the caramel you need to follow these key rules strictly:

  1. Never stir, touch or move the pan while the syrup is cooking otherwise it will crystallize, transforming back into sugar
  2. Use a small but heavy and even pan. The heat should distribute evenly as you cannot stir the syrup
  3. Keep the heat to medium, as a vigorous boiling can also crystallize the syrup
  4. Be patient and be vigilant, caramel can burn in seconds

In a pan pour the sugar and the water and bring to boil at medium heat

 

With a thermometer keep measuring the temperature of the syrup, the caramel will be ready when it reaches 125 C. Don’t get distracted as the caramel, once it is formed, can burn within seconds.

Once the temperature is reached, immediately remove the caramel from the heat. Move the pan gently and not too far. Remember, too much shaking can re-crystallize the caramel.

Let it rest a few seconds until the bubbling stops, but not too long otherwise it will solidify.

Oil 4 small bowls with a light vegetable oil or butter and whirl the caramel on the bowl with a spoon making swirls shapes.

The caramel will solidify very quickly.

Ile flottante 13_5_1

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Assembly of each serving

You are now ready to assemble your floating island dessert.

In a soup bowl pour ¼ of the crème anglaise.

Position one of the meringues over the crème anglaise in the center of the plate to make the island.

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Sprinkle with the praline and top the meringues with one of the caramel curls.

Serve and enjoy !

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Ile flottante 14_1_1 niume

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Ile flottante Recipe Floating Island Dessert with crispy caramel
Print Recipe
5 from 2 votes

Ile Flottante Recipe

Ile flottante means floating island and consists in a foaming meringue floating in a crème anglaise (custard) sprinkled with caramel and pralines. It can be a challenging recipe. If you want to make it at home, here are step by step instructions, easy to follow and with a guaranteed success.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Desserts
Cuisine: French
Servings: 4 people
Calories: 403kcal

Ingredients

Crème Anglaise (custard):

  • 2 cup milk 500 ml half fat
  • 5 egg yolks
  • 1 vanilla pod
  • 1/3 cup sugar 65 gr

Meringue:

  • 2 egg white at room temperature (you can freeze the remaining 3 egg whites for later use)
  • 1 cup icing sugar 115 gr
  • 1 pinch salt

Caramel and topping

  • Sprinkle of praline
  • 1/2 cup sugar 100 gr
  • 1/2 cup water 100 ml

Instructions

Crème Anglaise (custard):

  • Cut the vanilla pod in half and with a knife scrape out all the seeds. Warm up the milk and infuse the vanilla seeds and the pod in the milk for at least 30 minutes. Strain the milk to remove the vanilla pod and any other large pieces.
    vanilla infused in milk
  • In a bowl whisk the egg yolks with the sugar...
    eggs and sugar for custard
  • ...until it turns into a lighter colour and it starts bubbling
    cooking custard at bain marie
  • The crème anglaise has to cook at low heat, otherwise it curdles. Best is to cook it au bain-marie: not on direct heat but inside a pan full of water. Here I use a copper pan specifically designed for a bain-marie. You can use any small pan inside a larger pan, but make sure the small pan does not touch the bottom of the large pan otherwise the heat will be too strong. Be patient, pour the warm milk into the egg mix, keep the water simmering and stir the custard with a wooden spoon until it thickens. It can take up to 15 minutes.
    custard at bain marie
  • Make sure the water in the pan does not boil vigorously, but just simmers away. If the heat is too high and the custard curdles, remove the pan from the heat and either strain the custard or mix it with a blender. Once the custard has thickened, let it cool down completely which you can do by immerging the pan into cold water. You can also cook the custard the day before and let it cool in the fridge overnight.

Meringue:

  • Making the meringues is not difficult as long as you follow these key rules strictly: 1. The egg whites should be at room temperature 2. There should be no trace of egg yolk 3. Bowl and whisk should be completely clean 4. Add a pinch of salt to the egg white
    egg white to whisk
  • Using an electric mixer, whisk the egg whites at high speed until they become stiff
    egg white
  • Add half of the icing sugar and continue to whisk
    whisk egg white
  • Once the mix becomes firm combine the remaining icing sugar.
    egg white foam
  • Butter 4 small but deep ceramic (or microwave resistant) cups and pour the egg white mix in 4 equal amounts. Make sure there is enough room to the top of the cups as the meringue will rise while cooking
    meringue cooked in the microwave
  • Cook the meringues in the microwave at medium power (800 watts) for 2 min 30 sec
    meringue in the microwave

Caramel and topping

  • For the caramel you need to follow these key rules strictly: 1. Never stir, touch or move the pan while the syrup is cooking otherwise it will crystallize, transforming back into sugar 2. Use a small but heavy and even pan. The heat should distribute evenly as you cannot stir the syrup 3. Keep the heat to medium, as a vigorous boiling can also crystallize the syrup 4. Be patient and be vigilant, caramel can burn in seconds
    caramel for Ile flottante
  • In a pan pour the sugar and the water and bring to boil at medium heat. With a thermometer keep measuring the temperature of the syrup, the caramel will be ready when it reaches 125 C. Don’t get distracted as the caramel, once it is formed, can burn within seconds.
  • Once the temperature is reached, immediately remove the caramel from the heat. Move the pan gently and not too far. Remember, too much shaking can re-crystallize the caramel.
  • Let it rest a few seconds until the bubbling stops, but not too long otherwise it will solidify. Oil 4 small bowls with a light vegetable oil or butter and whirl the caramel on the bowl with a spoon making swirls shapes. The caramel will solidify very quickly.
  • Assembly of each serving In a soup bowl pour ¼ of the crème anglaise. Position one of the meringues over the crème anglaise in the centre of the plate to make the island.
    Floating Island Dessert meringue floating on custard
  • Sprinkle with the praline and top the meringues with one of the caramel curls. Serve and enjoy
    Ile flottante Recipe with crispy caramel

Notes

Calories 403 calories per serving
Fat 8 gr per serving
Carbohydrates 77 gr per serving
Cholesterol 237 mg
Proteins 9 gr per serving
Sugar 76 gr per serving
Sodium  108 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Ile flottante recipe can be challenging. it means floating island and consists in a foaming meringue floating in custard topped with caramel and pralines.

Save