Coconut rocks

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

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 12 muffins Cooking at 355°F Cooking time 20 minutes Ingredients # 150 g flour 120 g caster sugar 120 g butter 1/2 sachet of baking powder 1 organic lemon 3 eggs 20 g almond slivers 1 pinch of salt Preparation # Preheat your oven to 355°F. Melt your butter casserole in the microwave or with bauin marie. Collect the zest of the lemon and cut it in half to recover its juice. Pour the flour, baking powder and sugar into a salad bowl. Add the melted butter, eggs, juice and lemon zest. Add a small pinch of salt if your butter is not salted. Pour 2/3 of the dough into each mould. Sprinkle with slivered almonds. Bake at 355°F for 20 minutes. Tip # If your moulds are not made of silicone, butter or flour them.

Recipe # For 30 macaroon Cooking at 355°F Cooking time 25 minutes Ingredients # 200 g icing sugar 160 g almond powder 4 egg whites 1 pinch of salt 40 g caster sugar dye If you want to make vanilla macaroons, replace 15 g of icing sugar with 2 sachets of vanilla sugar. For a more chocolatey version, replace 40 g of icing sugar by 40 g of cocoa powder. For a coffee macaroon, pour half a teaspoon of coffee extract.

Recipe # About 8 people Preparation 15 minutes Cooking temperature 355°F Cooking time 30 minutes Ingredients # 150 g flour 130 g powdered sugar 1/2 sachet of himic yeast 3 teaspoons cinnamon powder 3 eggs 130 g melted sugar 3 apples 2 tablespoons of rum 50 g slivered almonds Preparation # Preheat the oven to 355°F. Melt the butter in the microwave or in a bain marie. Pour the flour, sugar, cinnamon, yeast, a pinch of salt and the melted butter into a bowl. Caramelise the almonds in a frying pan and sliver them with a knob of butter (watch out for the almonds, they burn very easily. Peel the apples, cut them in half and remove the cores. Cut the apples into coarse cubes. Add the apple cubes to the dough. Stir in the caramelized slivered almonds and rum. Pour the mixture into a mould. Bake at 355°F for 30 minutes. Now you can enjoy your delicious cake.

Recipe # For 6 people Preparation 20 minutes Cold weather 3 hours Ingredients # For the cream # 70 cl single cream 30 cl milk 100 g caster sugar 3 gelatine sheets 1 vanilla bean For the grout # 100 g strawberries 100 g raspberries 30 g caster sugar 1 teaspoon lemon juice Preparation # Boil the milk and cream with the sugar and the vanilla bean split in half across the width. Mix and leave off the heat for 10 minutes. Soak the gelatine in cold water. As soon as it is softened, wring it out and add it to the previous warm preparation. Pour the cream into verines. Put in the cold for 3 hours. Mix the strawberries, raspberries, sugar and lemon juice. Add the coulis to the cream. You can now enjoy your delicious panna cotta fresh.