mardi 16 novembre 2010

matcha tea guimauve

Guimauve and a few remedies against winter's grumpy mood

November has arrived bringing grey and chilly weather, short days, many grouchy and rude people on the streets of Paris, runny noses, blisters, grey complexions, slipery side walks etc.

Petite baisse de régime pour l'apprentie pâtissière.

I feel tired, a bit depressed and that is when I usually start whining and get aggressive : I don't feel like doing anything, school is dull, work frustrating, books boring, friends iritating, parties always the same and moreover, from where I stand, Chrismas just looks like the freakin' Himalayas.

After seriously considering hibernation as a solution, checking the prices of private islands on Sotheby's, attempting to avoid people who say how much THEY just desperatly need THEIR Chrismas holidays I decided to
1 make matcha tea guimauve (god knows at that time of the year you never get too much of that antioxidant business)
2 double my portion of daily cream "infiniment vanille"at PH my work.
3 buy myself an absolutly lovely and outrageously over priced coat. Hopefully that can't be disappointing, can it?
4 stay home and watch a very intellectual and high quality show like Cake Boss or Ace of Cake.

So this recipe might come in handy for those who just like me feel a bit low.

Matcha tea guimauve

120g of water
80g of glucose
400g of sugar
120g of egg whites
20gof sugar
1 pinch of salt
15g of matcha tea powder
20g of water
22g of gélatine sheets soaked in 6 times its weight of water

1)Place the sugar in a heavy saucepan with the glucose and water. Attach a candy thermometer to the pan and bring to a boil over high heat.
2)Place the egg whites in the bowl of a mixer fitted with the whip attachment .As the temperature of the boiling sugar approches 110°C begin whipping the egg whites with 20g of sugar and a pinch of salt.
3)When the syrup has reached 117°c, remove it from the heat and pour it into the whites (pour it between the sides of the bowl and the beater) just like for an italien meringue.
4)Immediatly add the sheets of gélatine.keep the beater on high speed for a short time
5)Add little by litlle the matcha tea previously diluted with 20g of water.
6)Pour the guimauve in a rectangular cake frame store at room temperature overnight.
7)Cut the guimauve and sprinkle it with a mixture of confectionner's sugar and potatoe starch(50 50) so that it doesn't stick.

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