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 # Bring the water and sugar to a boil. Remove from the heat and add the blackcurrant. Peel the pears and cut them in half. Bring the syrup back to the boil and add the pears to the boiling syrup for 5 minutes. 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 # Mix the butter, sugar, almond powder, fleur de sel, vanilla bean seeds, egg and flour. Mix well with your hands. 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 # Whisk the butter in a bowl, adding the ingredients (except cream) slowly. Whisk the cream in another bowl and add it to the mixture. Leave to rest in a cool place. Finishes # Preheat the oven to 355°F. Roll out the dough and place it in 4 small tartlet moulds. Pre-bake the dough without toppings. Remove them and then fill the tartlets with almond cream. Place a few blackcurrant seeds in the tartlets. Arrange the half pears flat side up. Bake the tarts for 12 minutes at 355°F. Conceil # Keep the tarts cold.
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 # Peel the apples whole. Cut the apples in half and remove the cores without damaging them. In a pie tin, melt the butter directly on the heat. Add the sugar and lower the heat a little to make a caramel. Arrange the apples in the bottom of the dish and flatten them from time to time with a spatula. Sprinkle the apples with vanilla sugar. Remove the dish from the heat. Cover the apples with puff pastry, pressing down on the edges. Conceals # Serve warm with a scoop of vanilla ice cream.
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 # Bake the shortcrust pastry in a dish for 10 minutes in the oven, leaving the baking paper on. Melt the chocolate in a bain marie. Put the chocolate in the bottom of the tart. Drain the pears and cut them in half. Arrange the pears in fans on the chocolate. Mix the egg, 2 tablespoons of sugar and a briquette of crème fraiche. Pour the mixture over the pears. Bake at 390°F for 40 minutes. Now you can enjoy your wonderful 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 # Preheat the oven to 390°F. Unroll the puff pastry and make holes in it with a fork. Melt butter in the microwave. Brush the dough with butter and sprinkle it with sugar. Cut the chocolate into small shavings and sprinkle it over the puff pastry, spreading it evenly throughout the pastry. Peel your pears and cut them lengthwise into thin slices. Arrange the pear slices in a rosette on the tart. Brush the tart with butter and sprinkle with sugar. Bake at 390°F until the bores of the dough are golden brown. Now you can enjoy your delicious chocolate pear 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 # In a bowl whisk the sugar and egg yolks then add the water. In a bowl, mix with your hand the soft butter and flour and then curl a well. In the well, pour the mixture of suckers, eggs and water. Mix initially with a spoon and then with your hands. Form a ball and then spread the dough on baking paper and plaster it in a pie dish. Cover the dough to pay cusson the dough. Bake the dough at 355°F for 25 minutes. Let the dough cool after baking. Preparation of the filling : # Boil the milk with the vanilla bean. Mix the egg and sugar in a small bowl. When the milk is boiling, remove it from the heat. Add the sugar-egg mixture to the milk and return it to the heat. You should get a fairly thick mixture. Place a plastic film on top of the cassrole and leave the cream to cool. While the cream is cooling, wash and remove the stalks from the strawberries and cut them in half. When the cream is cold, spread it on the shortbread dough and place the strawberries. Now you can enjoy your delicious strawberry tart.
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 # Slide a shortbread dough into a round pan. Rinse the lemons and finely remove the zest. Squeeze the juice from the lemons. Gently melt the butter in a saucepan. Dissolve (mix) the cornstarch with a tablespoon of water. Break the eggs into a bowl, add the sugar and whisk vigorously until the mixture whitens. Stir in the cornstarch, butter, lemon juice and zest and mix. Preheat the oven to 390°F. Pour the cream into the bottom of the dough. Bake for 35 to 40 minutes, until the edges of the tart are golden brown and the cream is set. Take the tart out of the oven and leave to cool. Preparation of the meringue # Whisk the egg whites until stiff and then add the icing sugar at the last moment. Mix gently so as not to break them. Preparation of the pie # Turn on the oven grill. Spread the meringue over the cold pie, spreading it well all over. With a spatula, uncover the pie with the tines of a fork. Slide the pie 3 or 4 times under the grill until it takes on a nice golden colour. Take the tart out of the oven, unmould it immediately and place it on a dish to cool. Tips # Serve the pie cold.
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 # Preheat the oven to 355°F. Spread the sweet dough in a dish and bake until golden brown. Heat the liquid crème fraîche in a saucepan. Add the 30 carambars. Melt them over doyx heat for about 10 minutes. Remove from the heat, add the chocolate and stir until completely melted. Pour the carambar mixture over the baked dough and leave to rest for 3 hours in the fridge. You can now enjoy your delicious carambar tart.
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 # In a saucepan melt the Nutella and chocolate over low heat. When everything is smooth, add the corn petals (cereal). Put small piles of the mixture on baking paper. Put in the fridge for at least 2 hours before tasting.
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 # In a bowl, mix the flour, sugar, yeast sachet and pinch of salt. Add to the mixture the very soft butter cut into pieces. In another bowl, mix the milk and the egg yolk. Mix the two preparations to obtain a slightly soft dough. Add the raisins With a spoon form a ball of 3 or 4 cm in diameter, then place them on a baking sheet with baking paper. Bake at 430°F for 15 minutes. Tip # If the dough is too sticky, add more flour.
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 # Preheat the oven to 355°F. In a bowl, mix the cornflour, flour, sugar, baking powder, eggs and add the softened butter. Mix well until the dough is foamy and puffy. Dip the raisins in soft liquor and then in flour and add them to the preparation. Cover a baking tray with baking paper. Form roses with 1 teaspoon of dough that you will cover with corn flakes. Bake at 355°F for 15 minutes. Leave to cool. Now you can enjoy your delicious corn-flake roses with raisins.
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 # Preheat the oven to 355°F. Spread the shortcrust pastry and preheat it for 5 minutes. Beat the egg whites with the powdered sugar without beating them. Melt the butter. Add the melted butter and flour. Pour the mixture over the dough. Place the slivered almonds. Bake at 355°F for 10 minutes. Now you can enjoy your delicious almond tart.
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 # Cook the rice in the pandant milk for 30 minutes. At the end of cooking the rice, pour in the vanilla sugar and powdered sugar. Meanwhile, heat the sugar and water in a frying pan. 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. Pour the caramel over the rice pudding. Let your rice pudding rest in the refrigerator for 2 hours.
