Crepes sucrées

Creme sucrées

250 grams flour
3 eggs, half a liter of milk
2 tbsp.  melted butter
60 grams sugar
half a tsp salt
the juice ½ orange

Put the flour in a bowl, add the eggs in the center of it and stir with a wooden spoon, then add the butter, next add the milk gradually to make a fine paste, add the sugar, the salt and the orange juice. Let it sit for one hour.
Put a frying pan on the gas ring and when hot pour a tablespoon of the crepe preparation; stir the pan content to spread well the dough and let it brown and turn over the crepe to let the other side get brown. Remove and reserve. These crepes can filled with custard cream.


Tatin Cake


Ingredients for 6 people:
2 kilos apples
250 g sugar
125 g unsalted butter
50 g  normal butter
1 pure butter puff pastry ready to cook

Melt 50 g of salted butter in a pan and spread it over the entire surface (bottom and sides of it). Line the mold with sugar, but leaving the excess of it on the bottom to a layer of about 3 mm. Sprinkle a pinch of cinnamon on sugar – set aside.
Above all, do not to caramelize the sugar in the mold as it would give the preparation a bitter and unpleasant taste.

Peel the apples and cut then into 8 pieces each. The granny smith type are more resistant to cooking while their acidity marries well with the sweetness of both butter and sugar. In a skillet, melt 1 tablespoon of good sweet butter with about 1/2 cup of sweet mustard, add a pinch of cinnamon and brown the apples pieces.
Repeat this if your pan is too small to hold all the apple pieces. It will soften the apple pieces slightly and they can be better spread in the mold.

Arrange harmoniously the apple pieces into the mold by gently squeezing them together. The end result will be more attractive and the pie won’t sag in the middle.

Cover the first layer of apples with a little sugar, butter and a pinch of cinnamon.
Repeat the process with all the apple pieces. Add around 3 tablespoons of syrup (if available) on the last layer. The apple pectin contained in the syrup contributes to holding the pie.
Bake in a moderate oven (410º F- 210º C) for about 20 minutes. It is not necessary to overcook the apples as they were initially cooked in the pan. Remove from the oven and let them cool for about 30 minutes. Place the disk of dough on the mold and roll over the rolling pin to cut the excess of dough, but making sure to cover the edges well.
Return it to the oven for about 40 minutes to slowly cook the dough and the fruit pieces, but monitoring an excessive browning (cover with aluminum foil if the dough top browns too quickly).
Finally, unmold when it’s cold and after reheating the bottom of the mould for an easy unmolding. This pie is, in itself, an excellent dessert but you can also and serve it with a scoop of vanilla ice cream and / or a dollop of cream. One last thing: the cooked dough now is the bottom of the cake.


Chocolate fondue and fresh fruit

chocolate fondue with fresh fruit

1 slab pure chocolate
3 apples
1 Kg. strawberries
4 bananas
3 pears
1 fresh pineapple

Preparation: Peel and cut all the fruit into small pieces and put them all in a serving bowl. Step 2: melt the chocolate in the fondue pan on the gas ring. Step 3: place the fondue pan on its heating base, and use a skewer to prick the desired piece, or pieces, of fruit to dip it/them in the warm chocolate.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes

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Microwave chocolate volcano

Chocolate volcan

90 g flour
125 g chocolate
100 g butter
25 g sugar
4 eggs.

To decorate:Spreadable (softened) butter to be spread in a non-stick mold; some flour for the chocolate Volcano snow.

Put the chocolate and the butter in a bowl and melt in a microwave oven. Mix well and let it cool. Beat the eggs in another bowl, then add the sugar and the flour and mix it all to make an homogeneous, lump-free paste. Then, mix both preparations to make a single dough. Spread some butter on the bowl walls to prevent the volcano dough from sticking to them.

Put the chocolate dough in the container, but only half the container as the dough rises a lot. Place it in the microwave for 1 minute (at 20 sec you’ll see that it starts to swell). Remove from the microwave and put on a plate. A scoop of vanilla ice cream is a good accompaniment.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes

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Apple and yogurt crepe

yogourt and apple crepe

4 large crepes
2 or 3 cooking apples
30 g butter
2 tsbp sugar
lemon rind
3 Greek yogurts
whipped cream
cinnamon powder
clove powder
2 tbsp. icing sugar

Mix (with slow and encircling movements) the yogurts, the whipped cream, the icing sugar, the cinnamon (to taste) and a pinch of clove powder, and then keep in the fridge. Peel and chop the apple into slices, melt the butter in a pan and add the fruit.
Let it simmer 5 minutes and add the sugar and the lemon rind. Stir carefully so as not to break the apple pieces. Remove the pan from the heat when the pieces are cooked, but not broken and allow them to cool. Fill the crepes with the yogurt preparation and distributed the apple slices on them. Fold the crepes in half and sprinkle with icing sugar and cinnamon.

Translation by / Traduction par: Carlos Mirasierras
The Gastrosite of Spanish Recipes

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Homemade chocolate soufflé with berries

chocolate souflé with berries

25 g  softened butter
90 g semisweet chocolate
35 g common sugar for the chocolate and the egg whites
30 cc. milk
25 g  unsweetened cocoa
powdered sugar
3 eggs and some sugar for the mold, and some berries for decorating the soufflé

Smear the molds (8 to 10 cm. in diameter) with butter, sprinkle with sugar and reserve in refrigerator. Melt the chocolate in a bowl with 30 g of sugar in a double boiler, add the milk and the cocoa. Separate the whites from the yolks and add the yolks to the chocolate, while stirring with a wooden spatula.

Whisk the yolks and add 5 g of sugar at the last minute. Gradually add the chocolate.
Fill the molds at level with the top, place in a double boiler in a preheated oven at 392º F (200º C), and cook until when a knife inserted in center comes out clean; remove, let cool, unmold and sprinkle with icing sugar. Serve hot.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes

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Coconut and apricot bavaroise

Coconut and apricot bavarois

250 g apricots (frozen ones can also be used)
200 g sugar, (fructose can also be used, but 150 grams in this case)    75 g shredded coconut
250 g unsweetened plain yogurt
2 egg whites (beaten until stiff)
7 sheets of gelatin and agar-agar

Mix the coconut shreds with 100 g of sugar, or fructose (75 g), and incorporate three sheets of gelatin, or agar-agar, as indicated by the manufacturer, and carefully add the egg whites and 125 grams of yoghurt.

Put this mixture in glasses, or a mold, which have previously been wet with cold water, and place the glasses in the refrigerator until the ingredients begin to harden. Peel the apricots and process them in a blender with the remaining sugar to get a fine purée.
Dissolve the remaining gelatin and add it to the apricot paste, together with the remaining yogurt and pour into the glasses, or mold, containing the previous mixture, and bring back to the fridge before it is served.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes

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Almond clafoutis and fruit

almond and fruit clafoutis

Some 400 or 500 g of any fruit that you have on hand: cherries, grapes, mango, pear, apple, peach, strawberries, etc.
500 cl. of milk, or half of it milk and the other half cream (35% of fat)
3 eggs
130 g sugar
60 g ground toasted almonds
80 g cake flour
40 g butter
30 g Kirch & some icing sugar

Preparation: Process everything in a blender, except the fruit, and let it sit for an hour or two; then oil the bottom of an pie plate, cover it with greaseproof paper, and pour the mixture on it. Wash and peel the chosen fruit pieces and place on the mixture previously spread on the mold. Bake in a preheated oven at 356º F (180º C) for 45 minutes until the upper surface is browned and the inner part of the dessert is cooked. It can be eaten hot or cold, but the icing sugar must be spread before serving; although cakes taste better when eaten next day.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes

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Chocolate Coulant with almond slivers

Chocolate coulant with almonds and raisins

4 eggs
125 g white sugar
120 g chocolate to melt
100 g butter
50 g cake flour (preferably)
almond silvers
some dry raisins (or any other dry fruits).

The preparation is quite simple, one must only be strict as to the amounts described for the ingredients and very careful as to the process mixing them. Beat the eggs, sugar and flour, manually, and reserve. Melt the chocolate with the butter in a separate saucepan, and let it cool a bit; then mix the eggs, sugar, flour and the chocolate and stir it all over a low heat. Then, add the dried fruit. Apply some oil on a mold, or use individual molds, (in this case it is recommendable to place a greaseproof paper on the tray).
Place the mold, or molds in a preheated oven at 356º F (180º C) for 18 min. Detach the cakes from the molds using a knife. Also, an ice cream ball on top of the dessert is to be taken into account.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes

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Burgundy wine granita

Burgundy wine granita

3/4 liter red burgundy wine or any other quality
100 cl. natural orange juice, strained
half lime juice
180 gr  brown sugar
1 pinch nutmeg
1 pinch  cloves
130 ml water, and some mint leaves as garnish.

Make a syrup with sugar, water, nutmeg, cloves and juices. Stir continuously and boil 5 or 6 seconds and allow to cool. Then add the wine.

Preparation: Place in a low mold and place in the freezer. Leave the syrup in the freezer for about 4 hours. Scrape the frozen syrup to make the granita that will be served in cold desserts glasses, garnished with mint leaves.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes


Donuts with oatmeal and lemon-Donuts à l’avoine et au citron

Donnuts à l'avoine et au citrone


3 eggs
3 egg yolks
1 tsp bourbon
1/2 tsp  vanilla extract
225 g of butter at room temperature
225g sugar
1 tsp  lemon zest
140 g flour
85 g  oatmeal
1/2 tsp yeast
1/2 tsp salt

Preparation: Preheat the oven to 180°C-356ºF. In a bowl, beat the eggs and egg yolks with the bourbon and vanilla.

In the bowl of a mixer, beat the butter until soft. Slowly add the sugar while continuing to mix. The mixture must have a white color. Stir in the lemon zest and mix it all. Gently pour the egg and bourbon mixture while beating it slowly (this step should take about 5 minutes).

Mix the flours with the yeast and the salt in a bowl; then beat it all in a mixer bowl in  quarter portions until the mixture has a homogeneous consistency.

Decant the batter into a large pastry bag. Fill the molds to donuts carefully, taking care not to overfill them. Bake for 18 to 20 minutes: the donuts should be lightly browned.

Let them cool down before sprinkling the icing sugar on them.

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Coffe eclairs

coffee  eclair

Ingredients for the dough:
200 ml water
80 g butter
3 eggs
100 g flour
75 grams of sugar and a pinch of salt
Cream: 200 ml milk
3 eggs
50 g sugar
2 tbsp. flour
1 tbsp. instant coffee

Ingredients for the glaze:
50 g of powdered sugar and some lemon juice.

First, to make the cream, pour the milk in a heavy-bottomed saucepan together with the beaten eggs, the sugar, and the flour and put it on a medium heat, and stir with a whisk until it thickens; then remove the saucepan from the heat source and add the coffee, mix all the elements well, and cover with plastic wrap paper to avoid that the surface of the cream dries out.

Then, to prepare the dough, mix the water, butter, salt, and sugar in a heavy-bottomed saucepan that will be placed on the gas ring; remove from the heat when all the elements are well mixed and warm, and add the flour in one go; then, whisk it all to mix the dough thoroughly and put back on the fire until the dough is warm and pulls away from the walls of the saucepan. Remove it from the gas ring, and start adding the eggs, one by one, mixing them well with the dough, to the last one.

Put this dough in a pastry bag and start making logs on an oiled tray; then, place this tray in a preheated oven at 428º F (220ºC) for 20 min. We will know they are ready when they’re puffy and brown.

Then, place them on a rack and let them cool. Prepare the glaze by mixing the sugar with lemon (other type of thicker glazes can be used, as in the foto). Open the eclairs in half with the kitchen shears; stuff them with the cream, put them in a bowl and use a pastry brush to apply the glaze on the surface of the eclairs. Then, keep them in the fridge before serving.

Translation by / Traduction par: Carlos Mirasierras

The Gastrosite of Spanish Recipes


Caramel Top Choux Cream-Choux Chantilly au caramel

 Choux Chantilli


30 cl  very cold cream
4 eggs
75 g butter
150 g lour
150 g powdered sugar + 1 tbsp
1 tsp. icing sugar
1 vanilla pod & some salt 

Preparation of the doughnuts: Preheat the oven to 210°-410. In a saucepan, pour 25 ounces of water, add a spoonful of powdered sugar, 1 large pinch of salt, and the butter. Bring to a boil, stirring continuously. When boiling, turn off the heat and pour in the flour (sieved). Stir vigorously with a wooden spatula until it is smooth. Put back on a low heat and continue to beat until the dough pulls away from the pan. Turn the heat off, then add the eggs, one at a time, and stir for a long time.

Line the baking sheet with parchment paper. Use 2 tsp to give shape to the doughnuts, or better, a pastry bag to drop small piles of choux pastry, spacing them well. Bake for 15-20 minutes, until the choux are puffed and golden brown (do not remove from the oven before, otherwise they would fall). Let them cool down on a rack.

Split the vanilla pod lengthwise and scrape the black seeds over a very cold bowl containing the cream. Beat the cream to the desired consistency, and add the icing sugar in the end. Using a pair of scissors, make a horizontal cut in the cooled choux, and top with the whipped cream (with a pastry bag or a spoon), and store them on a plate.

In a heavy saucepan, prepare a caramel over a high heat with icing sugar and 2 tbsp.  of water. Once the caramel has taken on a brown, turn off the heat and pour some caramel on the choux.


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