Chocolate banana cake

Recipe

• Preparation 2 minutes
• For 6 people
• Cooking at 180°C
• Cooking time 45 minutes

Ingredients

• 3 eggs
• 150 g caster sugar
• 160 g flour
• 1/3 bag of baking powder
• 170 g semi-salted butter
• 2 bananas
• 100 g of chocolate

Preparation

1. Preheat the oven to 180°C.
2. Cut the bananas into slices.
3. Melt a lump of butter in a frying pan, place the bananas in it and sprinkle with sugar. Fry them for 5 minutes and then leave to cool.
4. In a bowl, whisk the eggs and sugar until the mixture whitens.
5. Add the flour and baking powder.
6. Make the butter and add it to the mixture.
7. Add the bananas and the chocolate cut into pieces.
8. Pour into a buttered and floured mould.
9. Bake at 180°C for 45 minutes.
10. You can now enjoy your delicious chocolate banana cake.

Chocolate bar with rice krispies

Recipe

• From 6 to 8 bars
• Preparation 20 minutes
• Time in the refrigerator 2 hours

Ingredients

Crust

• 1 tablespoon margarine
• 1/2 cup liquid honey
• 2 cups rice krispies
• 1/2 cup brown sugar
• 3/4 cup crushed nuts
• 1/2 cup peanut butter
• 1 cup dark or milk chocolate chips

Trim

• 2 tablespoons of peanut butter
• A cup of dark or milk chocolate chips

Preparation of the crust

1. Heat the liquid honey, brown sugar, half a cup of chocolate chips, margarine and peanut butter.
2. Remove from the heat and add the crushed nuts and cereal.
3. Butter a square baking pan and then with a spatula, fold the mixture into the pan. Press with a large spoon to obtain a compact dough.

Preparation of the filling

1. In a saucepan, heat a cup of chocolate and 2 tablespoons of peanut butter over very low heat.
2. When the mixture is very smooth, mix and pour it over the crust with a spatula and spread well.

Finishes

1. Place your cereal bars in the refrigerator for 2 hours.
2. Cut your preparation into small rectangles to form bars.

Chocolate Brownie

Come and discover the best chocolate brownie in the world.

Preparation in video

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Old fashioned braided brioche

It reminds us of good childhood memories.

Recipe

• Preparation 35 minutes
• For 6 people
• Cooking 180°C
• For 45 minutes
• Minimum resting time 3 hours

Ingredians

• 15 g baker’s yeast
• 300 g flour
• 170 g butter
• salt
• 10 cl milk
• 1 tablespoon powdered sugar
• 3 eggs

Preparation

1. Dissolve the yeast in the warm milk.
2. Sift the flour into a large bowl and add the powdered sugar and salt.
3. Mix.
4. Melt 150 g butter.
5. Gradually pour into the bowl.
6. Put the eggs one by one and add the milk and yeast mixture.
7. Mix.
8. Knead for about 15 minutes (you can use a food processor).
9. Form the dough into a ball.
10. Cover it with a damp cloth.
11. Leave the dough to rest for about 1 hour.
12. Knead the dough again for at least 15 minutes.
13. Cut the dough into 3 pieces, make 3 threads and braid.
14. Leave the dough until it doubles in volume.
15. Butter your dish.
16. Place the braid in the dish.
17. Bake at 180°C for 30 minutes.
18. If it is too golden, put a foil, to plunge it back in the oven for 15 minutes.

Tips

When it rests, put it in a warm place (it will swell better).

Pear crème brulée

Recipe

• Preparation time 10 minutes
• For 6 persons
• Cooking at 140°C
• Cooking time 28 to 30 minutes
• Cooling time 1 hour

Ingredients

• 4 egg yolks
• 1/2 litre of liquid crème fraiche
• 1 vanilla bean
• 8 pears in syrup
• 4 tablespoons brown sugar
• 80 g sugar

Preparation

1. In a salad bowl, mix the egg yolks and sugar.
2. Add the single cream and the vanilla pulp taken from the inside of the pod.
3. Cut the pears into quarters and place them in a star shape in 4 baking dishes.
4. Pour the mixture over the pears.
5. Bake at 140°C for 25 to 30 minutes.
6. Leave to cool for about 1 hour.
7. Sprinkle with brown sugar.
8. Caramelize under the broiler in the oven.

Raspberry coulis

Recipe

• Preparation 15 minutes

Ingredients

• 500 g raspberries
• 200 g sugar
• 200 g of water

Preparation

1. Bring the water and sugar to a boil.
2. Add the raspberry syrup.
3. Mix the preparation.

Roasted Pineapple with Vanilla Pepper Caramel

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 45 minutes
• Cooking temperature 180°C

Ingredients

• 1 pineapple
• 6 black peppercorns
• 125 g caster sugar
• 2 vanilla bean
• 1 tablespoon of brown rum
• 25 cl of water
• 1 fresh ginger root

Preparation

1. Insert the base and top of the pineapple.
2. Peel it vertically.
3. Cut the pineapple into slices about 4 cm high and remove the hard core.
4. Leave the pineapple slices aside.
5. Cut the vanilla beans in half vertically.
6. Mash the pepper and grate 1 tablespoon of ginger.
7. Pour the sugar into a saucepan over low heat and let it caramelize.
8. When the sugar becomes caramel, stir thoroughly to prevent it from sticking to the pan, then add the vanilla bean, crushed pepper and grated ginger.
9. Then add the water and rum to the caramel.
10. Cook the caramel until it boils.
11. Place the pineapple slices in an oven dish and pour the caramel over the pineapple.
12. Place in the oven for 40 minutes at 180°C and sprinkle the pineapple with caramel.
13. You can now enjoy your delicious hot roasted pineapple with a scoop of vanilla galce.

Strawberry charlotte

A great cake for birthdays

Recipe

• Preparation 1 hour
• For 6 people
• Time in the refrigerator 6 hours
• Time in the freezer 20 minutes

Ingredients

• 40 cl single cream
• 1 lemon
• 140 g caster sugar
• 1 sachet of vanilla sugar
• 6 gelatine leaves
• 500 g strawberries
• 26 biscuits spoon
• 1 tablespoon strawberry alcohol
• ice cube

Preparation

1. In a bowl of cold water, soak the gelatin.
2. Wash the strawberries and remove the stems.
3. Set 8 strawberries aside, mix the others and add the lemon juice (you should get a smooth purée).
4. Transfer the puree to a strainer to remove the seeds and obtain a coulis.
5. Take 1/4 of the coulis to heat it in a saucepan, then put the gelatine (drain it before putting it in the coulis ).
6. Mix the two coulis and let cool to room temperature.
7. Bring to the boil 15 cl of water and 80 g of sugar.
8. Remove from the heat and leave to cool, then add the strawberry alcohol.
9. Put the cream in the freezer for 20 minutes.
10. Whisk vigorously to obtain a whipped cream.
11. Put the sachet of vanilla sugar (stir gently).
12. Put in a bowl larger than the first one, add the ice cubes and fit the small one into the large one.
13. Stir to see that it has thickened.
14. Remove from the heat and add the whipped cream.
15. Mix gently.
16. Leave at room temperature.
17. Place the cookies on the spoon, dip on the sides and bottom of the dish (rounded side against the dish).
18. Pour the cream into the dish.
19. Cut the strawberries into slices.
20. Arrange the strawberry slices.
21. Lay out the plastic film and chill for 6 hours before unmoulding the cake.

Strawberry jam rolled biscuit

The cake we take everywhere

Recipe

• Preparation 40 minutes
• For 6 to 8 people
• Cooking at 200°C
• Cooking time 10 to 15 minutes

Ingredians

• 3 eggs
• 100 g caster sugar
• 40 g of starch
• 200 g strawberry jam
• confectioner’s sugar

Preparation

1. Preheat the oven to 200°C.
2. Break the eggs, separating the whites from the yolks.
3. Mix the egg yolks with the sugar (until the mixture turns white).
4. Add the flour and starch.
5. Beat the egg whites until stiff.
6. Add them to the preparation.
7. Mix very gently.
8. Butter the plate.
9. Pour the dough on the baking sheet.
10. Bake at 200°C for 10 to 15 minutes until the biscuit becomes blond and just firm.
11. Take it out of the oven and unmould it immediately on a damp cloth.
12. Roll up the biscuit with the cloth and leave it to cool.
13. Unwind the baking gently and spread the jam.
14. Roll the biscuit again.
15. Sprinkle with icing sugar.
16. Serve.

Tips

Put a pinch of salt or baking soda. Do not squeeze the cookie when you roll it.

Nectarine crumble

Recipe

• For 6 people
• Preparation 20 minutes
• Cooking time 40 to 45 minutes

Ingredients

• 900 g nectarines
• 2 tablespoons of sugar
• 225 g flour
• 100 g butter
• 100 g brown sugar
• 2 tablespoons lemon juice
• 1 pinch of salt

Preparation

1. Preheat the oven to 180°C.
2. Cut the nectarines in half, then remove the pits and cut them into quarters.
3. Spread them in an oven dish.
4. Sprinkle with lemon juice and powder with sugar.
5. In a bowl, pour the flour, butter cut into pieces and a pinch of salt.
6. Mix with your fingers to obtain large crumbs.
7. Add the sugar and mix well.
8. Spread the crumble over the nectarines.
9. Bake at 180°C for 45 minutes.
10. You can now enjoy your delicious nectarine crumble.

Chocolate chip cookies

They’re perfect as gifts.

Recipe

• Preparation 5 minutes
• For 7 people
• Cooking at 220°C
• Cooking time 10 minutes

Ingredients

• all-you-can-eat chocolate
• 125 g butter
• 90 g brown cane sugar
• 1 sachet of vanilla sugar
• 1 egg
• 1 pinch of salt
• 250 g flour
• 1/2 sachet of baking powder
• 2 teaspoons of honey

Preparation

1. Preheat the oven to 220°C.
2. In a bowl mix salt, baking powder, sugar and flour.
3. Melt the butter.
4. Add the beaten egg and honey.
5. Mix the two preparations.
6. Stir in the chocolate chips, then mix.
7. Put them in the oven for 10 minutes at 220°C.

Tips

Space them on the plate.

French pancake from Brittany

These delicious “Galette” are a local tradition in the region of Britanny in France.

Recipe

• 5 servings
• Active time: 10 minutes
• Total time: 30 minutes

Ingredients

• 250g flour
• 1/2 liter milk
• 4 egs
• 2 cups of sugar
• 1 pinch of salt
• 50g of butter

Preparation

1. Melt the butter and then cool it down.
2. In a bowl, add the flour, sugar and salt.
3. Make a well and pour in the eggs.
4. Mix gently. When the mixture becomes pasteu, add the milk little by little to avoid lumps.
5. When the milk has finished mixing, your paste should be liquid. If your paste is too thick, add more milk.
6. Add the butter.
7. Let the pancake batter rest for 30 minutes with a tea towel over your bowl.
8. You can now cook them in a pan and enjoy them.