MARTINIERE, Trish Deseine
Photo © Virginie Garnier

Irish-born chef Trish Deseine shares recipes from her latest cookbook which celebrates sugary treats in all their forms, from cakes, cookies and scones to granola and ice cream

Recipe excerpts from Un soupçon de sucre by Trish Deseine. Photography © Virginie Garnier. Published by Éditions de La Martinière. (Reproduced/translated by arrangement. To be published in English at a future date.) 

Purchase the book on Amazon here

Trish Deseine
Photo © Virginie Garnier

POMME D’AMOUR
Toffee Apples

INGREDIENTS
4 colourful apples
200g white sugar
4 tbsp water
6 tbsp granola

Beeswax coating for canelé moulds
170g unsalted butter
115g food-grade beeswax (organic, if possible)

1. Wash and dry the apples. Remove the stalks and spear each fruit with a wooden stick or even a fork.

2. Make the caramel: pour the sugar in a pan, add water to cover the sugar. Cook on very low heat until the sugar dissolves and the mixture starts to boil.

3. At this stage, don’t mix it. But start stirring when the sugar begins to turn golden on the sides. Once it’s a nice gold colour, remove it from the heat.

4. Slather the apples in caramel – be careful, this is not the sort of recipe you make with children nearby – then roll them in the granola or sprinkle granola on each fruit, pressing it into the caramel.

5. Place the toffee apples on a silicon sheet or grease-proof paper and let them cool down and harden.

Trish Deseine
Photo © Virginie Garnier

DATTES FOURRÉES AU TAHINI ET CHOCOLAT DULCEY
Stuffed dates with tahini and Dulcey chocolate

INGREDIENTS
12 seeded medjool dates
180g Valrhona Dulcey chocolate
2 tbsp tahini
200g dark chocolate

  1. Melt the Dulcey chocolate. Stir the tahini well to allow it to soften, then mix it in with the chocolate. Place the resulting ganache in the fridge for 15 minutes to allow it to harden.

2. With a teaspoon, spoon the ganache into the centre of the dates.

3. Melt the dark chocolate and dip each stuffed date in it. Place them on grease-proof paper. Let them dry before tucking in.

Trish Deseine
Photo © Virginie Garnier

CRÈME AUX OEUFS, MIEL DE SARRASIN, VANILLE ET LAURIER
Egg cream with buckwheat honey, vanilla and bay leaves

INGREDIENTS
50cl single cream
1 vanilla pod
2 tbsp buckwheat honey
5 egg yolks
2 bay leaves

1. The vanilla pod slit lengthways and scraped. Remove from the heat, let it cool down for 1 to 2 minutes, then stir in the honey, making sure it melts into the cream.

2. Beat the yolks with an eggbeater until they are fluffy. Pour the warm cream over the eggs, beating the mixture continuously. Scrape the seeds out of the vanilla pod and remove it.

3. Prepare a bain-marie with two casserole dishes and boiling water. Pour the cream into the smaller dish and place the lot in the oven.

4. Bake for approximately 20 minutes, until the cream is set on the outside but still wobbly in the middle.

5. Remove from the oven and let it cool in the fridge for an hour minimum.

6. Serve with roasted fruit or compote.

From France Today magazine 

Interested in more dessert inspiration? Head to Taste of France here.

If you want to try more recipes from Trish Deseine, check out this article where we feature another one of her books.

Un soupçon de sucre, Trish Deseine

Gallery

NO COMMENTS

LEAVE A REPLY