Recipe # Preparation 15 minutes For 6 people Cooking at 355°C Cooking time 45 minutes Ingredients # 100 ml of milk 1 egg 250 g flour 250 g honey 50 g butter 60 g brown sugar 1 packet of yeast lemon or orange peel 1 teaspoon gingerbread spices 40 g almond powder Preparation # Heat the milk, sugar, honey and butter over low heat. Let cool and add the egg. In a bowl, mix the flour, baking powder, almond powder and spices. Mix the two preparations. Bake at 355°C for 45 minutes. Tip # You can put in: cinnamon, aniseed, vanilla, clove, nutmeg and jinger.
Recipe # Preparation 20 minutes For 4 people Ingredients # 1 baguette 2 eggs 50 cl milk 50 g caster sugar 20 g butter 10 g icing sugar Preparation # Beat the eggs with the powdered sugar and milk. Cut slices of bread and dip them for one minute in the preparation. Melt the butter in the pan and bake the bread in it (3 to 4 minutes on each side). Sprinkle with icing sugar. Serve hot. Tricks # You can use any type of bread, but ideally it is better to use caliter bread and not too many holes. You can also use brioche. Ideally your slice of bread should be 2 cm.
Recipe # For 6 people Preparation 15 minutes Cooking temperature 250°F Cooking time 1 hour Ingredients # 4 egg whites 300 g sugar Preparation # Preheat the oven to 250°F. Mix the egg whites with 150 g of sugar with an electric mixer (your eggs must be firm). When you have finished beating your egg whites, add the remaining sugar (mix gently so as not to break them). Pour the merigue into a piping bag. Place baking paper on a baking sheet. Arrange small piles of meringne well spaced on the baking sheet. Bake for 20 minutes at 250°F then 1 hour at 215°F. You can now enjoy your delicious meringue.
Cake takes everywhere for Christmas.
Recipe # Preparation 10 minutes For 20 pieces Cooling time minimum 1 hour Ingredients # 120 g of chocolate 20 pistachios (unsalted) 20 hazelnut 20 raisins 20 g candied orange Preparation # Melt the chocolate in a bain marie. When the chocolate is well melted, place baking paper on a baking sheet. Make small balls with the chocolate (space them apart to make a twenty). Crush them. Place the filling on a chocolate puck: 1 pistachio, 1 hazelnut, 1 raisin and 1 g of candied orange. Leave to rest in a cool place (not in the refrigerator). Peel them off and serve.
Recipe # For 6 people Preparation 20 minutes Time in the fridge 3 hours Ingredients # 1 tablet of black chcolat 6 eggs 1 pinch of salt Preparation # Melt the choclate. Let the chocolate cool. Separate the whites from the egg yolks. Pour the egg whites into a bowl and add a pinch of salt. Beat the eggs until they are very firm. Gradually pour the chocolate over the egg yolks, stirring vigorously. Add 1/3 of the whisked egg whites to the mixture, then gradually add the rest of the egg whites while turning the bowl up and down to distribute the chocolate without dropping the whites. Leave to cool for at least 3 hours in the fridge. You can now enjoy your delicious chcolat mousse very cold.
Recipe # Preparation 10 minutes For 6 people Cooking at 355°F Cooking time 35 minutes Ingredients # 200 g of chocolate 125 g butter 230 g caster sugar 1 sachet of vanilla sugar 4 eggs 1/2 sachet of baking powder 6 tablespoons of water Preparation # Preheat the oven to 355°F. In a saucepan, melt the butter with 3 tablespoons of water. In a salad bowl, pour the butter, flour and baking powder and add the chocolate. Beat the egg yolks to make a mousse. In the preparation add the sugar, egg yolks and 3 tablespoons of water. Beat the egg whites until stiff and then gently fold into the mixture. Pour the preparation in a mold and butter a flour. Bake at 355°F for 35 minutes. You can now if you want to cover it with icing sugar or candy for birthdays. Tricks # Add a pinch of salt to your eggs before you beat them.
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 # Preheat the oven to 430°F. Leave 10 chocolate squares aside and cut the other chocolate squares into small pieces. Melt the chocolate and the burre. Remove the chocolate from the heat and add the eggs, sugar, flour and baking powder. In madeleine moulds, pour the dough halfway through each mould. Bake at 430°F for 10 minutes. Unmould your madeleines and sprinkle them with fleur de sel. And now you can enjoy your delicious madeleines.
Super Lemon Icing
Recipe # Preparation 5 minutes For 1 cake Ingredients # 125 cl lemon juice 500 g icing sugar Preparation # Sift the icing sugar and add the lemon juice. Mix. Tip # Wait until the cake is crumpled before pouring the icing.
Recipe # For 6 people Preparation 5 minutes Cooking time 30 minutes Cooking temperature 180°C Ingredients # 3 eggs 1 jar of plain yoghurt 1 sachet of yeast powder 2.5 empty pot of flour 1.5 empty jar of sugar 1 sachet of vanilla sugar 1/2 empty jar of olive oil 10 g butter Preparation # Preheat the oven to 180°C. In a bowl, pour the yoghurt, sugar, flour and vanilla sugar into a bowl. Stir in the eggs, olive oil and the sachet of baking powder. Mix well (the dough should be smooth). Butter a baking tin and fold in the dough. Bake for 30 minutes at 180°C. Now you can enjoy your delicious yoghurt cake.
Recipe # For 6 people Preparation 30 minutes Cooking time 25 minutes Cooking temperature 210°C Ingredients # For the cake # 50 g melted butter 50 g flour 100 g caster sugar 1/4 L milk 5 eggs 1 pinch of yeast For the cream # 25 caramel carambars 1 brick of liquid crème fraîche 1 knob of butter 2 squares of pastry chocolate Preparation # The cake # Preheat the oven to 210°C. Melt the butter, add the sugar, flour, baking powder and milk. Heat to boiling, stirring well. Remove from the heat and add the 5 egg yolks. Beat the egg whites until stiff and add to the mixture. Bake in a pie dish for 25 minutes at 210°C. The cream # Heat the liquid cream and add the carambars. Stir continuously until smooth. Pour the chocolate squares into the mixture and continue to stir. Remove from the heat and add the butter. When everything is smooth, pour the cream over the cake. Leave to cool. You can now enjoy your delicious carambar cake.
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 # Preheat the oven to 200°C. Break the eggs, separating the whites from the yolks. Mix the egg yolks with the sugar (until the mixture turns white). Add the flour and starch. Beat the egg whites until stiff. Add them to the preparation. Mix very gently. Butter the plate. Pour the dough on the baking sheet. Bake at 200°C for 10 to 15 minutes until the biscuit becomes blond and just firm. Take it out of the oven and unmould it immediately on a damp cloth. Roll up the biscuit with the cloth and leave it to cool. Unwind the baking gently and spread the jam. Roll the biscuit again. Sprinkle with icing sugar. Serve. Tips # Put a pinch of salt or baking soda. Do not squeeze the cookie when you roll it.
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 # In a bowl of cold water, soak the gelatin. Wash the strawberries and remove the stems. Set 8 strawberries aside, mix the others and add the lemon juice (you should get a smooth purée). Transfer the puree to a strainer to remove the seeds and obtain a coulis. Take 1/4 of the coulis to heat it in a saucepan, then put the gelatine (drain it before putting it in the coulis ). Mix the two coulis and let cool to room temperature. Bring to the boil 15 cl of water and 80 g of sugar. Remove from the heat and leave to cool, then add the strawberry alcohol. Put the cream in the freezer for 20 minutes. Whisk vigorously to obtain a whipped cream. Put the sachet of vanilla sugar (stir gently). Put in a bowl larger than the first one, add the ice cubes and fit the small one into the large one. Stir to see that it has thickened. Remove from the heat and add the whipped cream. Mix gently. Leave at room temperature. Place the cookies on the spoon, dip on the sides and bottom of the dish (rounded side against the dish). Pour the cream into the dish. Cut the strawberries into slices. Arrange the strawberry slices. Lay out the plastic film and chill for 6 hours before unmoulding the cake.
