A financier is a biscuits eaten with coffee or tea or just for the pleasure of it. Normally, a financier is made with ground almonds or hazelnuts. You can be creative and even add some small fruits too.
I had a small packet of sim-sim bites in my kitchen. They are roasted sesame seeds bonded with jaggery. Jagerry is unrefined sugar which can be bought in large cones and is dark brown in color. I pulverized the sim sim bites to a rough powder.
My quantity is for a silicone tray of 24 mini financiers. If you need more then multiply accordingly. Continue Reading
It is a simple, delicious and pretty dessert. It requires making sweet pastry and a crème pâtissière. Both are easy to make and are explained in my previous posts. I wish to add that the technique of making the aforementioned open up avenues to many other desserts. Apricots in syrup can be found in any large supermarket in Nairobi. I used the Del Monte Brand. Yes, Del Monte, an international company, grows many fruits in Kenya for its canning industry.
A whisk, a rolling-pin and a wooden spoon are all the equipment needed. However, I still believe that food processors and hand blenders are kitchen saviors. Continue Reading
My 2 years old is not into sweets. That was until today. I made a cake for his official birthday. The unofficial and more elaborate birthday is in a few days and for the “gallery”. Today’s cake is a one to one affair. The light bulb of creativity came from a jar of Nutella.
The cake is an easy and super moist chocolate style genoise. The filling is a little Chantilly cream with, noblesse oblige, Nutella and the icing is a butter cream concoction again made with Nutella. I think you can get Nutella just about anywhere in Nairobi. I bought my jar at Nakumatt Ukay in Westlands. Continue Reading
A bavarois is a dessert made with a fruit coulis and cream. The binding element is gelatin. Gelatin is an animal, often pork, by-product. I do not use gelatin in any of my desserts, be it Panna Cotta, bavarois rubanés, charlotte etc. I use only agar-agar which is a sea weed by-product. It is one of the few product which I do not get locally, in Kenya, but in France.
Agar-agar and gelatin have different properties. When I first used agar-agar it was a problem, the end result was too thin or too thick. Now, I easily handle agar-agar, it is much better than gelatin since it does not have taste, odor nor does it melt.
I have always considered making desserts or pastries like chemistry. So, until you feel comfortable with agar-agar I suggest that you follow my direction to make this dessert. Continue Reading
I think I have the perfect and easy dessert. Actually, if you execute it with love you have a small masterpiece in your hand, it is absolutely addictive. If you are lucky you can buy a jar of dulce de leche . Unfortunately, I have never seen it in Kenya but there is two methods of making it. The first one consists of immersing a can of sweet condensed milk in water and boil it under medium heat for 2 to 3 hours. The second method, which is from scratch is as follows and requires a full hour of attention. Continue Reading
This is a nice way to use the left over desiccated coconut which may be in your pantry. It is nice as a sweet but also sprinkled, for decoration, on top of some desserts. Continue Reading
Now the traditional way of making clafoutis is with black cherries. The chance of getting black cherries in Nairobi is about nil. No despair, I decided to make the same dish but with caramelized apples. Now a clafoutis made with any other fruits than black cherries is called a flognarde. Meaning that if you cannot find apples, which I now you can, use any other fruits and be creative to your heart desires. Continue Reading