What about baking a cake for Mother’s Day! The lady’s cake is always a strawberry cake!

Mother’s  Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.

Baking a cake for your mum or your wife is always the best present you can do for Mother’s  day celebration. However. if you don’t have any knowledge on how to bake one, just buy one! 

This fresh strawberry cake is perfect for any holiday, but it’s also perfect  to celebrate any Spring and summer day

My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled  with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional)  The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.

The french genoise recipe 

For the génoise sponge

250g/9oz caster sugar

8 medium free-range eggs

250g/9oz plain flour

50g/1¾oz butter, melted

Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.

For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.

Gently fold in the flour and melted butter until smooth.

Bake for 30–40  minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.

method to build the cake 

1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.

2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. 

3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.

4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.

5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.

6  Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.

Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.

Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.

enjoy

Chef Bertrand Munier

My French recipe of the Orange Drizzle Cake.

The orange drizzle is an English institution in the UK and I love it! I’m pleased to share my home recipe with a touch of French flavour. In France, we have the same cake that we call  Le gateau a l’orange . The recipe is from Lyon in France’s Auvergne-Rhône-Alpes region. 

The Orange Drizzle is perfect for an afternoon tea or for a Picnic . 

Ingredients

4 orange 

4 eggs (large ) 

300g of butter unsalted 

300g of sugar 

10g  baking powder 

230g  white flour 

Icing 

250g icing sugar

3 large spoon of orange juice 

1 cake ring for  about 10 people 

Preparation time 30 minutes

Cooking time 20 mins

Serves 10 t0 12 people 

1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice 

2/ Melt 300g of unsalted  butter in a pan 

3/ Flour and butter the cake pan

4/ In a mixer, add  300g of sugar and 300g melted butter. Mix until Creamy.

5/ Chop the Orange zest in very small bites

6/ Add the juice of 4 oranges to 2 eggs 

7/ Sift in the flour, baking powder and add the zest of the orange. Mix until well combined.

8/ Add the last 2 eggs, one at a time,

9 / Line a loaf tin with grease-proof paper, spoon in the mixture and level the top.

10/ Preheat the oven to 180C/Fan/Gas Mark 4. 

Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.

11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on  the cake.

12 / For the icing, mix the orange juice  with the icing sugar.

Prick the warm cake all over with a fork and  drizzle the glaze over the top of the cake, and top with candied orange 

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert  by Chef Bertrand Munier

Canapes parties, Food in miniature….

Canapé.,

Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights ; food in miniature; perfect flavours constructed in one mouthful..

 

Idealparty Picture 2

 

Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.

garden platter

We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

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We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.

Bertrand

I’m Crazy for a chocolate Eclair !!

Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my  great Dessert .

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But must of the pastry shop in england and US  sell then with Chantilly cream and chocolate fondant on the top .

This is why I like you to discover the French version of this golden cake …

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Some best Patisserie in France  Like Fauchon, Lenotre bake some fantastic selection,( Rose, caramel, pistachio, coffee, vanilla, chocolate )

As a chef I start do do some different Flavours with raspberry, lemon,  strawberry and this eclair are working so well  with my cocktail party.

For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )

Eclairs are set to become the new cupcake, according to  London retailers.

Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.

Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”

The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”

Discover the french Patisserie ( french video )

Bertrand Munier

www.bertrandmunier.co.uk

Blueberry tart recipe ..This tart is a serious treat!!!

Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.

blackberry tart

For the dough:

  • 150g cups all-purpose flour
  • 80g tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 80g tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
  • 4 to 5 tablespoons ice water

For the filling and baking:

  • All-purpose flour, for dusting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
  • 500g  fresh blueberries (do not use frozen)
  • 1 tablespoon freshly squeezed lemon juice
  • Water
  • 2 teaspoons coarse-grained sugar,
  1. STEP 1
    Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  2. STEP 2
    Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  3. STEP 3
    Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  4. STEP 4
    In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  5. STEP 5
    Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
  6.  Enjoy !!! Bertrand

Gourmet food takeaway at home!

Ideal Party

Pret a recevoir..

Your Party ready to serve ..

Bertrand Munier is launching his new French takeaway service “Ideal party, Pret a Recevoir” in London. I have designed new menu for this new French takeaway service online with a selection of canapés, main courses, vegetable, cheese board and dessert. The image of French Food is simple food and very tasty, for too long French cuisine has been restricted to upmarket restaurant. That is why I have always believe giving people the chance to envoy some of the best dishes at home or at the office www.bertrandmunier.co.uk

A Passion for food

At ideal Party we love good food. Whether it is an elaborate cocktail party, an office lunch, a corporate event or a private birthday, we provide fresh, home cooked, locally sourced food of the very best quality. We mix modern and traditional French recipe to cook up menus freshly prepared and always delicious for every occasion.

Simply click Here…

Entertaining your dinner Party

Ideal Party private catering service from Bertrand Munier. Whether you are looking for an intimate dinner for 6 or for 120 people, ideal party chefs and staff seek to combine impeccable service with tailor-made dishes to delight you and your guests on every level. click…

Please visite our Idealparty Youtube channel !!

Canapes…

Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights, food in miniature, perfect flavours constructed in one mouthful. From cold canapes and short OU SHOT glasses to hot canapes and sweet treats, our selection of delicious  petits-fours is perfect for all partie click …

Corporate on the go

Perfect for lunch meetings, raining days, parties & everyday individual lunches. Delicious ready to eat Idealparty food, delivered directly to your office, Corporate on the go is the solution. Click for more information 

Copyright © *|2012|* *|b.munier Ltd |*, All rights reserved.*|mailling|*

I love a nice Afternoon Tea, the Best British classic

What is Afternoon Tea? Print E-mail
Afternoon Tea is a tea-related ritual, introduced in Britain in the early 1840s. It evolved as a mini meal to stem the hunger and anticipation of an evening meal at 8pm.English Afternoon Tea at Four Seasons Park LaneFour Seasons Hotel Park Lane

Afternoon Tea is a meal composed of sandwiches (usually cut delicately into ‘fingers’), scones with clotted cream and jam, sweet pastries and cakes. Interestingly, scones were not a common feature of early Afternoon Tea and were only introduced in the twentieth century.

Afternoon Tea was initially developed as a private social event for ladies who climbed the echelons of society. It was only when Queen Victoria engaged in the Afternoon Tea ritual that it became a formal occasion on a larger scale, known as ‘tea receptions’.

These receptions could have as many as two hundred guests with an open ‘at home’ invitation to visit between 4pm and 7pm, during which they could come and go as they pleased; thiswas the genesis of the Afternoon Tea as we know it.

In Britain today Afternoon Tea is usually enjoyed as an occasional indulgence or to celebrate a special event such as a birthday, or a pre-wedding or baby shower party with a group of friends.

My Best Top London Tea Print E-mail
The best place in London to enjoy a sumptuous Afternoon Tea is a cherished experience steeped in British tradition and will be particularly popular in the capital this year as the British public and many of this year’s overseas visitors celebrate British traditions with the Queen’s Diamond Jubilee and the 2012 Olympic Games.Price guide for a Traditional Afternoon Tea costs £32.50 to £39.00 per person. Champagne Afternoon Tea costs £42.00 to 49.00 per person.Tea Guild Awards Of Excellence 2012

Afternoon Tea at The Dorchester

The afternoon tea at the Dorchester The Dorchester

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  • Afternoon Tea at Brown's

Afternoon Tea at Brown’s Brown’s Hotel

for more info visit afternoon tea

I’ recommend This experience and every year I’m please to share a afternoon tea with my Family on the sunday afternoon .

(best Season Autumn to Spring )

Bon appetit
Bertrand Munier
www.bertrandmunier.com

New Menu Ideal Party Delivery

Our delicious French cuisine, combines fresh ingredients from land and sea. Above all, it is full of taste, aromatic, spicy and overflowing with personality.
Delicious Canapes selection to a superb dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

new carte delivery summer 2010

www.bertrandmunier.co.uk