Pear and blackcurrant tartlet

Recipe

• For 4 people
• Cooking temperature 355°F
• Cooking time 12 minutes

Ingredients for pears in syrup

• 50 g frozen blackcurrant
• 2 williams pears
• 150 g sugar
• 25 cl of water
• the juice of 1/2 lemon

Pears in siros

1. Bring the water and sugar to a boil.
2. Remove from the heat and add the blackcurrant.
3. Peel the pears and cut them in half.
4. Bring the syrup back to the boil and add the pears to the boiling syrup for 5 minutes.
5. Let the pears rest in the syrup for 12 hours.

Pastry Ingredient

• 80 g butter
• 40 g icing sugar
• 1 tablespoon almond powder
• 1 pinch of fleur de sel
• 1/4 Bourbon vanilla bean
• 1 egg
• 100 g flour

Dough

1. Mix the butter, sugar, almond powder, fleur de sel, vanilla bean seeds, egg and flour.
2. Mix well with your hands.
3. Do not overwork the dough and leave it to rest for 2 hours in a cool place.

Almond Cream Ingredient

• 25 g soft butter
• 25 g icing sugar
• 40 g almond powder
• 1 teaspoon cornstarch
• 1 teaspoon pear brandy
• 1 egg
• 3.5 cl liquid cream

Almond cream

1. Whisk the butter in a bowl, adding the ingredients (except cream) slowly.
2. Whisk the cream in another bowl and add it to the mixture.
3. Leave to rest in a cool place.

Finishes

1. Preheat the oven to 355°F.
2. Roll out the dough and place it in 4 small tartlet moulds.
3. 3. Pre-bake the dough without toppings.
4. Remove them and then fill the tartlets with almond cream.
5. Place a few blackcurrant seeds in the tartlets.
6. Arrange the half pears flat side up.
7. Bake the tarts for 12 minutes at 355°F.

Conceil

Keep the tarts cold.

Pear chocolate pie

Recipe

• For 8 people
• Cooking temperature 390°F
• Cooking time 40 minutes

Ingredients

• 1 shortcrust pastry
• 150 g of chocolate
• pears in syrup
• 2 tablespoons of sugar
• 1 egg
• 1 brick of fresh cream

Preparation

1. Bake the shortcrust pastry in a dish for 10 minutes in the oven, leaving the baking paper on.
2. Melt the chocolate in a bain marie.
3. Put the chocolate in the bottom of the tart.
4. Drain the pears and cut them in half.
5. Arrange the pears in fans on the chocolate.
6. Mix the egg, 2 tablespoons of sugar and a briquette of crème fraiche.
7. Pour the mixture over the pears.
8. Bake at 390°F for 40 minutes.
9. Now you can enjoy your wonderful pie.

Tarte tatin

Recipe

• For 8 people
• Cooking temperature 410°F
• Cooking time 25 minutes

Ingredients

• 8 golden apples
• 1 puff pastry
• 2 packets of vanilla sugar
• 100 g butter
• 100 g caster sugar

Preparation

1. Peel the apples whole.
2. Cut the apples in half and remove the cores without damaging them.
3. In a pie tin, melt the butter directly on the heat.
4. Add the sugar and lower the heat a little to make a caramel.
5. Arrange the apples in the bottom of the dish and flatten them from time to time with a spatula.
6. Sprinkle the apples with vanilla sugar.
7. Remove the dish from the heat.
8. Cover the apples with puff pastry, pressing down on the edges.

Conceals

Serve warm with a scoop of vanilla ice cream.

Pear and chocolate pie

Recipe

• Preparation 15 minutes
• For 6 people
• Cooking temperature 390°F

Ingredients

• 1 puff pastry
• 100 g of chocolate
• 3 pears
• 6 tablespoons of sugar
• butter

Preparation

1. Preheat the oven to 390°F.
2. Unroll the puff pastry and make holes in it with a fork.
3. Melt butter in the microwave.
4. Brush the dough with butter and sprinkle it with sugar.
5. Cut the chocolate into small shavings and sprinkle it over the puff pastry, spreading it evenly throughout the pastry.
6. Peel your pears and cut them lengthwise into thin slices.
7. Arrange the pear slices in a rosette on the tart.
8. Brush the tart with butter and sprinkle with sugar.
9. Bake at 390°F until the bores of the dough are golden brown.
10. Now you can enjoy your delicious chocolate pear tart.

Carambar pie

Recipe

• Preparation 10 minutes
• For 6 people
• Cooking time 30 minutes
• Cooking temperature 355°F
• Time in the fridge 3 hour

Ingredients

• 1 egg
• 25 cl of liquid cream
• 30 carambar
• 100 g milk chocolate
• 1 sugar dough

Preparation

1. Preheat the oven to 355°F.
2. Spread the sweet dough in a dish and bake until golden brown.
3. Heat the liquid crème fraîche in a saucepan.
4. Add the 30 carambars.
5. Melt them over doyx heat for about 10 minutes.
6. Remove from the heat, add the chocolate and stir until completely melted.
7. Pour the carambar mixture over the baked dough and leave to rest for 3 hours in the fridge.
8. You can now enjoy your delicious carambar tart.

Lemon pie

Recipe

• Preparation 35 minutes
• For 6 people
• Cooking time 40 minutes approx

Ingredients

• 3 lemons
• 50 g butter
• 1 tablespoon cornstarch
• 4 eggs
• 200 g caster sugar
• 1 shortbread dough
• 1 tablespoon of water
• 4 egg white
• 100 g icing sugar

Preparation of the cream

1. Slide a shortbread dough into a round pan.
2. Rinse the lemons and finely remove the zest.
3. Squeeze the juice from the lemons.
4. Gently melt the butter in a saucepan.
5. Dissolve (mix) the cornstarch with a tablespoon of water.
6. Break the eggs into a bowl, add the sugar and whisk vigorously until the mixture whitens.
7. Stir in the cornstarch, butter, lemon juice and zest and mix.
8. Preheat the oven to 390°F.
9. Pour the cream into the bottom of the dough.
10. Bake for 35 to 40 minutes, until the edges of the tart are golden brown and the cream is set.
11. Take the tart out of the oven and leave to cool.

Preparation of the meringue

1. Whisk the egg whites until stiff and then add the icing sugar at the last moment.
2. Mix gently so as not to break them.

Preparation of the pie

1. Turn on the oven grill.
2. Spread the meringue over the cold pie, spreading it well all over.
3. With a spatula, uncover the pie with the tines of a fork.
4. Slide the pie 3 or 4 times under the grill until it takes on a nice golden colour.
5. Take the tart out of the oven, unmould it immediately and place it on a dish to cool.

Tips

Serve the pie cold.

Strawberry tart

Recipe

• Preparation 30 minutes
• For 6 people
• Cooking at 355°F
• Cooking time 25 minutes
• Spawning time 25 minutes

Ingredients

For the shortcrust pastry :

• 250 grams of flour
• 125 g soft butter
• 80 g sugar
• 2 egg yolks
• 1 tablespoon of water
• 1 pinch of salt

For the trim

• 25 cl milk
• 1 egg
• 30 g flour
• 40 g sugar
• 1 vanilla bean
• 500 g strawberries

Preparation of the shortbread dough

1. In a bowl whisk the sugar and egg yolks then add the water.
2. In a bowl, mix with your hand the soft butter and flour and then curl a well.
3. In the well, pour the mixture of suckers, eggs and water.
4. Mix initially with a spoon and then with your hands.
5. Form a ball and then spread the dough on baking paper and plaster it in a pie dish.
6. Cover the dough to pay cusson the dough.
7. Bake the dough at 355°F for 25 minutes.
8. Let the dough cool after baking.

Preparation of the filling :

1. Boil the milk with the vanilla bean.
2. Mix the egg and sugar in a small bowl.
3. When the milk is boiling, remove it from the heat.
4. Add the sugar-egg mixture to the milk and return it to the heat.
5. You should get a fairly thick mixture.
6. Place a plastic film on top of the cassrole and leave the cream to cool.
7. While the cream is cooling, wash and remove the stalks from the strawberries and cut them in half.
8. When the cream is cold, spread it on the shortbread dough and place the strawberries.
9. Now you can enjoy your delicious strawberry tart.

Almond pie

Recipe

• Preparation 15 minutes
• For 6 people
• Cooking at 355°F
• Cooking time 10 minutes

Ingredients

• 2 egg whites
• 10 g caster sugar
• 50 g almonds, slivered
• 35 g butter
• 30 g flour
• 1 shortcrust pastry

Preparation

1. Preheat the oven to 355°F.
2. Spread the shortcrust pastry and preheat it for 5 minutes.
3. Beat the egg whites with the powdered sugar without beating them.
4. Melt the butter.
5. Add the melted butter and flour.
6. Pour the mixture over the dough.
7. Place the slivered almonds.
8. Bake at 355°F for 10 minutes.
9. Now you can enjoy your delicious almond tart.

Corn flakes roses with raisins

Recipe

• For 4 people
• Preparation 15 minutes
• Cooking time 15 minutes
• Cooking temperature 355°F

Ingredients

• 200 g flour
• 50 g cornstarch
• 200 g butter
• 2 eggs
• 2 handles of corn flakes
• 1 sachet of baking powder
• 100 g raisins
• soft liquor

Preparation

1. Preheat the oven to 355°F.
2. In a bowl, mix the cornflour, flour, sugar, baking powder, eggs and add the softened butter.
3. Mix well until the dough is foamy and puffy.
4. Dip the raisins in soft liquor and then in flour and add them to the preparation.
5. Cover a baking tray with baking paper.
6. Form roses with 1 teaspoon of dough that you will cover with corn flakes.
7. Bake at 355°F for 15 minutes.
8. Leave to cool.
9. Now you can enjoy your delicious corn-flake roses with raisins.

Grape scones

Recipe

• Preparation 20 minutes
• For 10 pieces
• Cooking at 430°F
• Cooking time 15 minutes

Ingredients

• 250 g flour
• 40 g sugar
• 50 g butter
• 1 egg yolk
• 150 ml of milk
• 50 g raisins
• 1 pinch of salt
• 1 sachet of baking powder

Preparation

1. In a bowl, mix the flour, sugar, yeast sachet and pinch of salt.
2. Add to the mixture the very soft butter cut into pieces.
3. In another bowl, mix the milk and the egg yolk.
4. Mix the two preparations to obtain a slightly soft dough.
5. Add the raisins
6. With a spoon form a ball of 3 or 4 cm in diameter, then place them on a baking sheet with baking paper.
7. Bake at 430°F for 15 minutes.

Tip

If the dough is too sticky, add more flour.

Roses des sables au Nutella

Recipe

• For 15 roses des sables
• Preparation 10 minutes
• Cooking time 5 minutes
• Refrigeration 2 hours

Ingredients

• 90 g milk chocolate
• 120 g Nutella
• 40 g of corn petals (cereal grains)

Preparation

1. In a saucepan melt the Nutella and chocolate over low heat.
2. When everything is smooth, add the corn petals (cereal).
3. Put small piles of the mixture on baking paper.
4. Put in the fridge for at least 2 hours before tasting.

Coconut rocks

This cupcake is as good as the big ones…

Recipe

• Preparation 10 minutes
• For 4 people
• With leather at 390°F
• Cooking time 10 minutes

Ingredients

• 125 g dried coconut powder
• 100 g caster sugar
• 10 g flour
• 3 egg whites

Preparation

1. Preheat the oven to 90°F.
2. Beat the egg whites.
3. In the same mixture add the flour, sugar and dried coconut powder.
4. Bake for 10 minutes at 90°F.

##Tip To better whisk your egg whites, add a pinch of salt or baking soda.

Rice pudding

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 15 hours
• Rest time 2 hours

Ingredients in the rice

• 250 g dde round rice
• 1 litre of milk
• 125 g caster sugar
• 1 sachet of vanilla sugar

Caramel ingredients

• 50 g sugar
• 3 tablespoons of water

Preparation

1. Cook the rice in the pandant milk for 30 minutes.
2. At the end of cooking the rice, pour in the vanilla sugar and powdered sugar.
3. Meanwhile, heat the sugar and water in a frying pan.
4. You can pour the rice pudding into small ramekins for individual portions or you can pour it into a large pot for a shared rice pudding.
5. Pour the caramel over the rice pudding.
6. Let your rice pudding rest in the refrigerator for 2 hours.

Baked apples

Recipe

• Preparation 15 minutes
• For 4 people
• Cooking at 355°F
• Cooking time 25 minutes

Ingredients

• 4 apples
• 20 g brown sugar
• 20 g butter
• Cannel

Preparation

1. Preheat the oven to 355°F.
2. Wash the apples
3. Peel the apples and remove the cores.
4. Cut them into thin slices.
5. Melt the butter.
6. Mix the brown sugar, cinnamon and melted butter.
7. Make a first layer by putting your apples and add the mixture.
8. Make a second layer in the same way.
9. Bake at 355°F for 25 minutes.

Shortbread

An adequate paste

Recipe

• For 6 people
• Preparation 15 minutes
• Rest of the dough 30 minutes

Ingredients

• 1 vanilla bean
• 50 g caster sugar
• 125 g flour
• 50 g soft butter
• 1 whole egg

Preparation

1. Open the vanilla bean in half and then scrape out the beans from the bean.
2. Mix the vanilla beans with the sugar in a bowl.
3. Sift the flour directly over the worktop.
4. Cut the butter into small pieces and work it with your fingertips with the flour until the mixture is sandy and there are no more pieces of butter left.
5. Dig a well in the sandblasting obtained.
6. Break an egg and pour it into the well with the vanilla-flavoured sugar.
7. Mix all the ingredients with your fingertips, without kneading too much of the dough obtained.
8. Crush the dough so that it is homogeneous and then roll it into a ball.
9. Finally wrap the dough in cling film and leave it to rest for at least 30 minutes.

Council

Preheat the dough before incorporating the filling.

Spread without palm oil

For a gourmet snack without palm oil.

Recipe

• Preparation 20 minutes
• For 4 people
• Cooking at 390°F
• Cooking time 5 minutes

Ingredients

• 60 g hazelnuts
• 100 g dark and/or milk chocolate
• 100 g hazelnut milk
• 40 g icing sugar
• 100 g softened butter

Preparation

1. Preheat the oven to 390°F.
2. Put the hazelnuts in the oven for 5 minutes at 390°F.
3. Meanwhile put half of the milk and the chocolate in the microwave.
4. When the hazelnuts are cooled, remove their skins.
5. Crush them into small pieces.
6. Take the chocolate out of the microwave and stir until melted.
7. You can now add the icing sugar.
8. Return to the microwave for 1 minute.
9. Remove the mixture from the microwave and stir.
10. Add the remaining milk and the crushed hazelnuts.
11. Mix.
12. You can pour into an empty, drowned jam jar.
13. Enjoy!

Tip

You can also put hazelnut powder in the hazelnut plasse.

Sweet dough

Recipe

• Preparation 15 minutes
• For 6 to 8 people
• Rest time 30 minutes

Ingredients

• 1 pinch of salt
• 1 egg yolk
• 50 g sugar
• 125 g soft butter
• 250 g flour
• 5 cl of water

Preparation

1. Melt the salt in 5 cl of lukewarm water.
2. Sift the flour and then dig a well.
3. Add the soft butter in pieces.
4. Knead with your fingertips.
5. Make a well and add the sugar, water and egg yolk.
6. Knead.
7. Roll out the dough by kneading it with the palm of your hand.
8. Wrap the dough with film.
9. In a cool place, let it rest for about 30 minutes before using it.

Tip

Take the dough out in advance to spread it out.

Chocolate flowing heart madeleines

Preparation in video

Recipe

• Preparation 25 minutes
• For 6 people
• Cooking at 430°F
• Cooking time 10 minutes

Ingredients

• 2 teaspoons of yeast
• 20 g sugar
• 150 g of chocolate
• 26 g flour
• 2 eggs
• 26 g butter
• 1 pinch of fleur de sel

Preparation

1. Preheat the oven to 430°F.
2. Leave 10 chocolate squares aside and cut the other chocolate squares into small pieces.
3. Melt the chocolate and the burre.
4. Remove the chocolate from the heat and add the eggs, sugar, flour and baking powder.
5. In madeleine moulds, pour the dough halfway through each mould.
6. Bake at 430°F for 10 minutes.
7. Unmould your madeleines and sprinkle them with fleur de sel.
8. And now you can enjoy your delicious madeleines.