Posts tagged " Summer "

Fraisier, strawberry and pistachio gâteau

May 15th, 2018 Posted by Blog, Recipes No Comment yet

Fraisier is a classic French cake found in most pâtisserie shops. Follow the steps carefully to produce a delicious strawberry, summery tasting dessert that is sure to impress your guests.

Fraisier, strawberry and pistachio gâteau

Serves 8

For the Genoese sponge
• 3 eggs at room temperature
• 100g caster sugar
• 100g plain flour
• 30g butter

For the syrup
• 50ml cane syrup
• 50ml kirsch

For the pistachio mousseline cream
• 500ml whole milk
• 3 eggs
• 2 egg yolks
• 200g butter
• 100g plain flour
• 200g caster sugar
• 4 gelatine leaves
• 375ml double cream
• 100g pistachio paste

1kg strawberries

200g marzipan (colour of your choice)

Round cutter 8cm

Prepare the Genoese
Add the eggs and caster sugar in a bowl and mix together with an electric mixer on full speed for 10 minutes. Add the plain flour and gently stir. Melt the butter before adding it to the mixture.
Spread the sponge mixture evenly on a greased rectangle baking tray, 45x30cm and bake in the oven for 12 minutes at 180°C. Once baked, remove the sponge from the tray and let it cool.

Prepare the mousseline cream

Add the milk and the pistachio paste to a large saucepan and leave to heat gently. In a bowl, mix the three eggs, two egg yolks and caster sugar. Add the flour and mix again. Add the mixture to the saucepan with the milk, mix well and cook over a low heat. Bring it to the boil for a few minutes whilst whisking. Put the cream to one side and cool until lukewarm.
Put the gelatine leaves in cold water to soften them.

Whip the cream.

Cut the butter into small pieces and gradually mix it into the cream. Drain the gelatine leaves and put them in a saucepan with 5cl of water to melt them. Add the gelatine to the cream and mix. Incorporate the whipped cream and mix well again. Leave to one side.

Use the cutter to slice your Genoese sponge into two round shapes. Leave one round Genoese at the bottom of the cutter. Mix the kirsch and syrup and soak the sponge. Cut the strawberries in half and arrange them along the inside of the cutter before filling the inside with the rest of the strawberries.

Pour the mousseline cream on top of the strawberries and smooth with a spatula. Lay the second round Genoese on top. Cover with 2mm of thick marzipan. Refrigerate for 24 hours and remove the cutter to serve.


Summer arrives with the Great Yorkshire Show

July 14th, 2017 Posted by Blog, Recipes No Comment yet
Yves demonstrating at the Great Yorkshire Show

Yves demonstrating at the Great Yorkshire Show


While the weather might not be living up to expectations this year, Yves’ was happy to demonstrate at England’s Premier Agricultural Event, the spectacular GrYves at the Great Yorkshire Showeat Yorkshire Show in Harrogate.


With thousands of visitors and hundreds of animals in attendance, Yves was situated in the lifestyle and food section of the show alongside many world class chefs. An enthusiastic crowd, drawn in by the delicious aroma of cooking and the chance to do some tasting, attended the demonstration.

Yves took the audience step by step through his chocolate soufflé with rhubarb and mint coulis. With such a simple recipe and only a few basic ingredients, even the most nervous cook was keen to give it a go at home.

You can find the recipe here:

Chocolate soufflé with rhubarb and mint coulis

Chocolate soufflé with rhubarb and mint coulis

July 12th, 2017 Posted by Blog, Recipes 1 comment

Yves is celebrating summer with a demonstration of his delicious chocolate soufflé with a rhubarb and mint coulis at this year’s Great Yorkshire Show. Look out for him for your chance to give this summery dish a try.

Chocolate souffle with rhubarb coulis

Chocolate souffle with rhubarb coulis


Serves 4

For the soufflé:

  • 2 egg yolks
  • 10g cornflour
  • 200ml whole milk
  • 200g dark chocolate (70% cocoa)
  • 6 egg whites
  • 60g caster sugar
  • 4x 9cm diameter round moulds


For the coulis

  • 200g rhubarb
  • 50g caster sugar
  • 20 mint leaves


In a bowl, mix the egg yolks and the corn flour.

Heat the milk on the hob and pour into the egg yolks and corn flour. Whisk until mixture thickens.

In the microwave or on the hob, melt the chocolate in a bain-marie. Add to the mixture and mix well.

Beat the egg whites and sugar until stiff peaks form. Add to the mixture and fold gently.

Grease the moulds and cover the base and edges with sugar.

Pour the mixture into the moulds leaving a one cm gap from the top.

Cook in the oven at 190°c for 12 minutes.

To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.

To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.