Pave Des Romaines Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAVE DES ROMAINES



Pave des Romaines image

Provided by Food Network

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 10

1 (12 by 6-inch) slab chocolate genoise sponge cake
1/4 cup brandy
18 ounces semisweet chocolate
1 cup cream, whipped
1/2 cup light rum, divided
1 (12 by 6-inch) slab plain genoise sponge cake
2 egg whites
1 1/2 cups butter
1/2 cup icing sugar, sifted
4 ounces sugared apricots, soaked in brandy overnight or for at least 1 hour

Steps:

  • Cut a thin layer off top of chocolate genoise to make a flat surface and sprinkle with 1/4 cup brandy. Place on a plate.
  • Melt 6 ounces chocolate: put chocolate in bowl and cover with hot water. Let stand until chocolate is soft, then pour off water, leaving softened chocolate behind. Add chocolate to whipped cream and beat together. Add 1/4 cup rum.
  • Spread layer of creamed chocolate over chocolate layer of genoise and top with yellow genoise. Sprinkle remaining 1/4 cup rum over top layer.
  • Beat egg whites until stiff. Cream together butter and sugar until light and fluffy. Add egg whites, a little at a time, until incorporated. Spread all but 1/2 cup buttercream over top of cake and dust with icing sugar. Place another layer of ganache on top and spread smoothly. Arrange apricots around top of cake.
  • Melt remaining chocolate in bowl, as before and pour over top of cake. Decorate with pipings of reserved buttercream.

GALETTE DES ROIS



Galette des Rois image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

1/3 cup/70 g butter, softened
1/2 cup/70 g confectioners' sugar
1/2 cup/70 g ground almonds
1 egg
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
2 sheets store-bought puff pastry, about 1/4-inch/5 mm thick, chilled
1 magic bean, for hiding in the cake
1 egg, lightly beaten, for sealing the pastry
Sifted confectioners' sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny)

Steps:

  • For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.
  • For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.
  • Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.

POTATO PAVE



Potato Pave image

Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 8

1 cup heavy cream
Coarse salt and freshly ground black pepper
3 pounds russet potatoes (three 1-pound potatoes if possible)
5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes
Canola oil
2 fresh thyme sprigs
2 cloves garlic, skin-on, lightly crushed
Minced fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
  • Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
  • Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
  • Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
  • To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
  • Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
  • Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

More about "pave des romaines recipes"

BRAZILIAN CHOCOLATE PAVê (CHOCOLATE TRIFLE) - OLIVIA'S …
Aug 1, 2014 A delicious no-bake, chocolate trifle layered dessert made with a combination of ladyfinger biscuits, cream and chocolate!
From oliviascuisine.com


BRAZILIAN PAVE DESSERT - SUGAR N' SPICE GALS

From sugar-n-spicegals.com
4.7/5 (3)
Category Dessert
Cuisine Brazilian
Total Time 45 mins


PAVê DE AMENDOIM RECIPE | GOURMET TRAVELLER
Aug 7, 2016 “This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says Luke Burgess. “Crumbly maizena cookies are layered with a lemon-coconut cream and roasted …
From gourmettraveller.com.au


POMME PAVÉ — FRENCH COOKING ACADEMY
Sep 7, 2024 This elegant dish is a great addition to any meal, embodying the finesse and precision of French cuisine. With layers of thinly sliced potatoes, rich cream, and a golden …
From thefrenchcookingacademy.com


BEST POTATO PAVE RECIPES | THANKSGIVING | FOOD NETWORK CANADA
Feb 4, 2022 A thanksgiving recipe for making the best Potato Pave
From foodnetwork.ca


FRENCH CRISPY POTATOES PAVé - CHEZ LE RêVE FRANçAIS
May 10, 2020 Crispy Potatoes Pavé are cooked in butter, garlic and stock then pressed and roasted in butter. Delicious and perfect for entertaining.
From chezlerevefrancais.com


PAVE DES ROMAINES RECIPE | FOOD NETWORK
Directions Cut a thin layer off top of chocolate genoise to make a flat surface and sprinkle with 1/4 cup brandy. Place on a plate. Melt 6 ounces chocolate: put chocolate in bowl and cover with …
From foodnetwork.cel28.sni.foodnetwork.com


PAVE DES ROMAINES RECIPES
Pave Des Romaines Recipes with ingredients,nutritions,instructions and related recipes
From tfrecipes.com


POTATO PAVé WITH PARMESAN CRUST - NYT COOKING
Nov 22, 2024 In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy While typically found on restaurant menus, it’s perfectly doable at …
From cooking.nytimes.com


BRAZILIAN PAVE DESSERT - AMY COLLINS TRIBE
Brazilian Pave is a delicious No-Bake Creamy Dessert! Made with sweetened condensed milk, biscuits, chocolate and more! A must-try recipe!
From amycollinstribe.com


CHOCOLATE PAVé RECIPE | EPICURIOUS
Dec 9, 2011 This Chocolate Pavé is an adaptation of a recipe by Lindsey Shere, co-owner and executive pastry chef at Chez Panisse when the restaurant opened, who taught me much of what I know about baking ...
From epicurious.com


PAVê | TRADITIONAL DESSERT FROM BRAZIL - TASTEATLAS
This is the recipe for the most basic, classic, and simplest version of pavé. It consists of ladyfinger biscuits, a cream of condensed milk, heavy cream, and egg yolks, and a chocolate glaze. You can follow the recipe to a tee or use the …
From tasteatlas.com


PAVE DES ROMAINES | THE GALLOPING GOURMET | FOOD NETWORK
Features a chocolate cake dessert from the south of France, with brandy, butter cream and apricots. Graham visits Eze, France for the featured dish.
From foodnetwork.com


TRUFFLE-FLAVOURED PAVé DE ROUGEMONT CHEESE WITH PORT …
Try Truffle-flavoured Pavé de Rougemont cheese with port and figs by FOOBY now. Or discover other delicious recipes from our category Vegetarian.
From fooby.ch


POTATO PAVé WITH ROSEMARY - COOKING ON THE WEEKENDS
May 27, 2020 Potato Pavé with Rosemary is a unique and incredibly delicious potato recipe that will totally wow your guests. It's always a huge hit!
From cookingontheweekends.com


PAVE D'AMOUR - THE QUINTESSENTIAL CELEBRATION CAKE
May 17, 2021 This Pave d'Amour or Cake of Love is truly made for special days of celebration and can be made in stages and assembled several days ahead.
From pastrieslikeapro.com


PAVé DE BOEUF WITH ROQUEFORT SAUCE AND GRATIN …
Sep 13, 2013 Australian Gourmet Traveller recipe for pavé de boeuf with Roquefort sauce and gratin dauphinoise by La Colombe d'Or in France.
From gourmettraveller.com.au


Related Search