These 5 accessories to make a delicious and unmistakable cake

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When the collections reopen, does the soul of a pastry chef guide you? To satisfy all your culinary desires, discover the 5 essential accessories for making a summer cake.

As the saying goes, “in April, don’t discover yourself by a thread”. However, it was during this same period that many spring fruits and vegetables begin to appear. Lemons, strawberries, kiwis, rhubarb, apples or mandarins… The fruits of the month of April already allow us to make delicious fruit cakes.

For the more classic among us, why not succumb to the indispensable chocolate? In the form of a creamy ganache, this treat goes perfectly with a sweet and very crunchy shortcrust pastry. Dark or milk, this emblematic ingredient of French pastry will sublimate any cake recipe. But before you take out your favorite cooking utensils, here are the ones that will allow you to make all your cakes.

Essential accessories to have in the wardrobe

Pastry is not that difficult when we are well equipped. To discover the five accessories you need urgently so as not to make culinary mistakes.

Whether you choose to make a sweet or savory pie, the perforated pie ring is the essential cooking tool to have at home. Indeed, in family or individual format, this utensil allows you to do this form a perfectly round cake removing any air bubbles that may form during cooking.

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Perforated cake ring C Discount
  • A rolling pin

Before darkening your shortcrust pastry in the pastry ring, it must be spread out of the right size to facilitate sinking and do not have a cake base that is too thick and therefore inedible after cooking. The ideal is to opt for a rolling pin with adjustable rings that will allow you to choose the thickness of your dough to the nearest millimeter.

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Rolling pin with adjustable rings C Discount

For light desserts and lump-free creams we recommend using a balloon whisk. This shape will help you incorporate more air into all of your preparations. The promise ? Ganache and whipped cream as airy as a cloud.

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Whip C Discount

Generally made of ceramic, cooking pearls are resistant to high heat. A significant detail since, placed on a tart base ready to bake, this accessory will allow you to avoid any irregular swelling of your dough.

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Ceramic kitchen balls C Discount

This is not a brush, but a kitchen brush. To succeed in the gilding of your pie crust or to cover the chosen fruits, get this versatile tool to take advantage of all your pastries. The brush with natural or silicone bristles is the icing on the cake.

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Set of 4 silicone brushes C Discount

Our favorite recipe for making a summer cake

You are now dressed like a real pastry chef. All you have to do is get in the kitchen to do a dessert worthy of the greatest restaurants which is sure to delight most of your guests. Between originality and finesse, we reveal to youthe recipe for the lemon and basil tart by the famous culinary genius Jacques Génin.

No sooner said than done. Here are the ingredients to make a solar cake for 12 people. The recipe for this cake can be found in The 100 most beautiful cakes of the chef, special issue n ° 2, Crazy for pastry.

For the sweet pastry:

  • 175 g of butter
  • 125 g of powdered sugar
  • 30 g of chopped almonds
  • 60 g of eggs
  • 1/2 vanilla pod
  • 310 g of T45 flour
  • 2 g of salt

For the lemon and basil cream:

  • 180 g of lime juice
  • The zest of 3 limes
  • 1 dozen sprigs of basil
  • 3 large eggs
  • 175 g of granulated sugar
  • 200 g of unsalted butter

What to do :

For the sweet pastry:

  • Mix the butter, icing sugar and chopped almonds with the pastry of your pastry robot. Add the tempered eggs and vanilla. Then add the flour and salt. Roll out the dough on a baking sheet, refrigerate and let it rest overnight.
  • The next day, cut out a circle of dough about 32cm to shape it into a 26cm tart ring. In the oven, pre-bake the tart at 150 ° C for 10 minutes. Then, remove the circle and finish cooking for 15 minutes.

For the lemon and basil cream:

  • In a thick-bottomed saucepan, peel the lemons and chop the basil leaves. Add the eggs and sugar. Mix everything with a silicone spatula and add the lemon juice. Bring the pan to very low heat without stopping turning.
  • When the cream begins to thicken, continue cooking to obtain a good density. When it starts to simmer, long before boiling, remove the pan from the heat. Strain the cream into a cold bowl using a colander and spatula. Let it rest for a good 5 minutes.
  • Add the butter all at once and emulsify with an immersion blender. Fill the pie shell and let it rest in the refrigerator for 3 hours.

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