Tag Archives: bayonne

Cake & Madeleines Bamas

1 Oct

My parents took me into pity when they went to taste a pastry world champion and MOF in South of France, so they sent me one of his cake and some madeleines. Humm so nice of them.

Anyway, again, i’m starting to grasp the fact that pastry is really like Arts and philosophy: everyone has its own view about how a dessert should be. Even a cake can be so different from a chef to another.

This cake is really a “Cake” as i see it (while Pierre Hermé is the further one. I loved it, but i found it so different from a cake). I saw that Bamas used chocolate and melon, i was quite surprised to find those ingredients in the recipe (i definitely must train my tongue to be able to taste them!). Compact, not too sweet, but still soft even if you eat it several days. You can’t distinctly differentiate the taste of the nuts from the orange one and that’s what i liked about it. And, last but not least, the hazelnuts!

Now the Madeleines. I was first surprised by their shape! How come, is this really a madeleine?! The cake was conventional, but the madeleines, certainly not! They were really sweet and addictive because of the honey. And since they’re small, you tend to eat a lot, saying that it’s not really important if you eat one more or one less…Really tricky. The honey also make them less dry than usual madeleines, and a plus, there’re some almonds on it to make them crispy!

Pâtisserie Bamas
Place Cinq Cantons
rue Charles Kraemer
64600 Anglet

Palmiers

16 Jul

  

This is for appetizer. I made 2 kinds of palms, but you can put whatever you like inside. With 1 flaky pastry, you can make around 25 Palms.

Ingredients:
Basilica Palms
– 1 flaky pastry
– lemon juice
– basilica
– parmesan
– pepper

Raw ham Palms
– 1 flaky pastry
– raw ham
– Parmesan
– pepper

Preheat your oven to 180°C (thermostat 6).
Unroll your pastry in shape of a square, put your parmesan, basilica+ some lemon juice/ham already cut in small pieces, until te all pastry is covered. Add pepper as you want.
Roll each side of your pastry until the two rolls of each side touch each other. Put in the freezer for 15mn.
Cut in slides. Arrange your pieces on greaseproof paper and heat it for about 15mn.

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Pour l’apéritif. J’en ai fait de 2 sortes, mais on peut les garnir avec ce que l’on veut. Avec une pâte feuilletée, on peut faire environ 25 palmiers.

Ingrédients:
Palmier au basilic
– 1 pâte feuilletée
– jus de citron
– parmesan
– poivre

Palmier au jambon de pays
– 1 pâte feuilletée
– jambon de pays
– parmesan
(- poivre)

Préchauffer le four à 180°C.
Dérouler votre pâte en forme de carrée, y mettre vos ingrédients de façon à ce que toute la surface soit recouverte. Rouler 2 côtés opposés vers le centre jusqu’à ce que les deux rouleaux se touchent. Mettre au congélateur 15mn. Découper en tranches. Mettre sur du papier sulfurisé et enfourner 15mn environ.

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