Pavlova recipe

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         A meringue lace, a few ribbons of whipped cream, and a rainbow

 of fruit as a finishing touch.

 Lightness, softness, freshness, this cake, which is supposed to pay tribute 

to the tutu of the Russian ballerina Anna Pavlova, is as simple to make 

as it is delicious to eat. Especially with our recipe today you will love it.

     ✔️The crunchiness of the meringue, the smoothness of the whipped cream

 the freshness of the fruit,.

all spiced up with a bit of mint in this classic dessert.

✔️Honestly, it gives me pleasure to make pavlovas because it's super 

easy to make and to decorate according to your taste, whether

 it's fruit side or cream side, the most important thing is to keep

 the balance of sugar, do not abuse it, even in the meringue,

 reduce the sugar compared to the usual, the cream is not obliged

 to be too sweet either, and here is a dessert that you will enjoy

 without having too much remorse, moreover, it's rich in proteins!

The origins of pavlova

✔️In our imagination, its Slavic name refers to an exquisite pastry inherited 

from the table of the tsars. However, pavlova is actually the national

 dessert of Australia. It is said to have been named by pastry chef 

Bert Stachse in 1934 in honor of Russian prima ballerina Anna Pavlova. 

This delicate cake was inspired by the aerial tutu that the ballerina 

wore to interpret The Death of the Swan, according to Camille Saint-Saëns. 

This version of the origin of Pavlova is still controversial, with New 

Zealanders claiming paternity. According to them, this dessert was 

created in Wellington in 1929 by a pastry chef who fell under the spell 

of Anna Pavlova and has since been served at Christmas, topped with

 kiwis or red fruit.

The right gestures for an unstoppable pavlova!

✔️The pavlova lends itself willingly to the desires of pastry cooks. Meringue

 in the shape of a disc or hollowed out to hold more whipped cream, 

single or layered, piece by piece, with or without fruit coulis... 

The important thing is to obtain a pavlova that combines the

 crunchiness of the meringue with the melt-in-the-mouth texture

 of the filling. To do this, using a spoon or a piping bag, it is important 

to draw the meringue base of the pavlova on an oven tray lined with 

baking paper, and on a thickness of 4 to 5 cm. The cooking will 

thus be homogeneous. In order to fully enjoy the different textures in

 the mouth and to prevent the fruit from softening the meringue, the

 assembly is done at the time of serving.

The art of preparation...

✔️There are three kinds of meringues: the light and crunchy French

 one, the smooth Italian one, with which macaroons are made, and 

the dense and firm Swiss one. It is the latter, mounted on a water bath, 

which is used for the pavlova. The success is based on three golden rules: 

egg whites at room temperature, taken out of the refrigerator 20 minutes

 before, the addition of sugar when the whites start to rise and not before 

to avoid breaking the preparation, the progressive increase of the speed 

of the whips. How do I know if it has the right consistency? Bird's beaks 

(also known as pecks) form when you remove the whisk.

🚩Ingredients : 

for 04 to 06 person 

For the meringue

✔️100g of egg white

✔️100g caster sugar

         ✔️100g of powdered sugar

For whipped cream

                                    ✔️100g of liquid cream (30% fat minimum)

✔️10g of sugar 

✔️½ vanilla bean

 For the assembly

         ✔️Fruits of your choice 

(ex: strawberries, raspberries, blackberries, currants, wild strawberries)

🚩Instructions :

1. Start with the meringue. With a mixer or by hand, whisk the egg whites 

vigorously, when they are already well beaten, add the 100g of 

sugar in 3 times while continuing to beat.

2. When the meringue is very shiny, add the powdered sugar in 3 times, 

but this time add it very gently with the help of a Maryse to avoid making 

the air of our meringue fall back.

3. Lay the meringue on a sheet of baking paper in the shape of a disc

 about 18 cm in diameter. You can use a piping bag for a neater result. 

Bake for one hour at 80 degrees

4. For the whipped cream, mix the liquid cream, sugar, and half a vanilla

 bean and whip it all by hand or with a mixer until you obtain

 a firm whipped cream. (Be careful not to whip it too much or you

 will get... butter).

5. For the dressing, place a nice layer of whipped cream on the cooked 

and cooled meringue (here again, the piping bag will help you for

 a cleaner result), finally garnish generously with the fruit of your choice.

*Pavlova with matcha tea

🚩 Tips:  Tips and Tricks

✔️ For the cream to rise well, it must be very cold. You can put the plain 

cream in the freezer 15 minutes before it goes up. The container in 

which you whip the cream should also be cold

✔️ If you want the passion fruit to be more stable, you can add 2 g 

of pectin per 100 g of pulp (i.e. 3 or 4 fruits). Mix 20 g of sugar with 2 g

 of NH pectin. Heat a bowl of water, pour in the sugar and pectin mixture, 

and whisk until you get a thick "glue". Add the pulp of the fruit and stir

 until the mixture smokes slightly, but without reaching boiling point, 

as this may alter the taste. Transfer to a cold container and store in a

 cool place. Before use, mix well to homogenize the preparation.

*Mini meringue for garnishing the pavlova 

     Enjoy it...Bon appetit

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