Recipe: Fall Pavlova with KitchenAid's Artisan Robot

Recipe: Fall Pavlova with KitchenAid's Artisan Robot

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Who could resist pavlova, this aerial dessert made from meringue and whipped cream? If you ate it all summer (which is easier because often accompanied by red fruits like strawberries), know that you can also fall for a more autumnal version. To do this, just change the fruit! So I tested an October pavlova by replacing the strawberries with figs and honey. It was the occasion (the excuse?) To show the capacities of a pastry robot such as the Artisan of KitchenAid.

KitchenAid's Artisan Robot

Do we still have to present this famous robot? It is the emblematic model, the one that fantasizes all the blue strings and design lovers. We love it as much for what it can achieve as for its retro look that lets itself be admired. In terms of specificities, the Artisan robot is a pastry robot, so it excels when it comes to kneading or whipping. Not to be confused with a multi-function robot which can additionally mince and chop. The pastry robot is basically a less versatile robot than the multi-function robot even if it is always possible to optimize it with new accessories. Besides, we tend more and more to speak of kitchen machines rather than baking robots because the name reduces it to the preparation of desserts when it is able to do much more today. Pavlova, although its name has a Slavic consonance (homage to the Russian ballerina Anna Pavlova), is a dessert that comes from far away. Just as the authorship of the fries is always a source of conflict between Belgians and French, pavlova also provokes the same battle between New Zealanders and Australians. In any case, the two countries seem to agree on the recipe: a crunchy meringue on the outside and soft on the inside, a whipped cream and fruit. This recipe seems to have been created for baking robots because meringue and whipped cream can quickly become test preparations when you don't have the right equipment.

The ingredients of Pavlova Figs and Honey

- 5 egg whites at room temperature - 180 g of sugar - 1 tablespoon of apple cider vinegar - 1 tablespoon of cornstarch - 50 cl of very cold whipping cream - 80 g of icing sugar - 6 to 8 figs - Butter - Honey


Start by drawing a circle on a baking paper with the help of a kitchen mold, this allows you to determine the shape of your pavlova. Preheat your oven to 200 ° C.
Mix the vinegar with the cornstarch in a bowl. These two ingredients will be necessary for the formation of the meringue as desired for the pavlova, they allow to create a meringue as crunchy as melting. Once the mixture is homogeneous, you can start your robot to assemble your whites. Put your blanks in the robot and start with a slow speed which you will gradually increase. Once the whites start to rise, pour some of the sugar over the whites. It is then the turn of the vinegar and cornflour mixture. Proceed alternately between sugar and vinegar-cornstarch, in three stages. When your whites form beaks and the whole is shiny, the meringue is ready to be cooked.
Arrange the meringue on your baking sheet following the drawn circle. Take care to "dig" a little the middle so that we can put more whipped cream, in addition it ensures better maintenance of the meringue once cooked. Lower the temperature of your oven to 100 ° C and let your meringue cook for two hours.
Know that you have a lot of time ahead of you. Once cooked, the pavlova must indeed rest in the oven, door open for 3 or 4 hours. Fortunately, the meringue can be prepared the day before, which I recommend (unless you are really an early bird). During this (long) period of time, you can also fry your figs in the pan. Cut your figs in half and gently fry them, flesh side, with butter and honey. When the meringue is finished, your figs are cooked and cooled, your guests are impatient, it's time to tackle the whipped cream. For this, take care to place your robot bowl in the fridge or freezer for a few minutes. When the bowl is cold, pour all the whipping cream and start at low speed then faster and faster until reaching the maximum speed of your robot. Then pour your icing sugar little by little and continue to whisk until the whipped cream forms.
Finally, all you have to do is mount your pavlova by adding the whipped cream to your meringue. Gently arrange the fig halves on the whipped cream and add a spoonful of honey. Finally, sprinkle some crushed pistachios over the whole.

The verdict

You don't need a pastry robot to make a pavlova. However, I cannot get away from the idea that having a perfect whipped cream without even touching it is perpetual happiness. Since then I put my hand mixer in the closet because it was really too sticky, forcing me to keep my hand on it. More seriously, the pastry robot is a real precious help for this kind of preparation but it remains a passionate tool given its price (more than 400 €). The recipe used and slightly modified comes from the Migalha Doce blog