Pear crème brulée

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.

Delicious and very easy to make cupcakes Recipe # Preparation 20 minutes For 4 people Cooking time 30 minutes Cooking temperature 180°C Cooking time 30 minutes Rest 2 minutes Ingredients # 4 tablespoons powdered sugar 2 tablespoons of cinnamon 1 puff pastry 5 apples 1 egg yolk Preparation # Coarsely chop the apples and put them in a saucepan. Melt the apple pieces, sugar and cinnamon. In the meantime, cut circles out of the puff pastry. When the apples have finished melting, place a dollop of applesauce on top and close the edges, taking care to fold them over. You can make beautiful decorations with a knife. Brush the turnover with egg yolk. Gild the turnover with egg yolk with a brush](images/apple-egg-slippers.jpg) Place the slippers in the oven for 30 minutes at 180°C. Finally enjoy them hot. Tips # To make the circles you can use a bowl.

Recipe # For 6 people Preparation 20 minutes Time in the fridge 4 hours Ingredients # 250 g raspberries 600 g raspberry coulis 500 g smooth curd cheese 2 lemons 6 gelatine leaves 2 eggs 100 g caster sugar Preparation # Let the gelatine leaves stand for 5 minutes in a bowl of cold water. Wring out the gelatin leaves. Collect the juice from your lemons. In a saucepan, melt the gelatine leaves with the lemon juice over very low heat. Allow your preparation to cool. Whisk your egg whites until stiff. In a salad bowl, whisk together the cottage cheese, sugar, gelatine and the two egg yolks. Add the raspberry coulis and your egg whites. Pour your preparation into a mold. Leave to rest in the fridge for 4 hours. Turn out your bavarois on a dish. Finish by decorating your Bavarian with raspberries. Now you can taste it.

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 # Preheat the oven to 180°C. Cut the bananas into slices. 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. In a bowl, whisk the eggs and sugar until the mixture whitens. Add the flour and baking powder. Make the butter and add it to the mixture. Add the bananas and the chocolate cut into pieces. Pour into a buttered and floured mould. Bake at 180°C for 45 minutes. You can now enjoy your delicious chocolate banana cake.

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 # Dissolve the yeast in the warm milk. Sift the flour into a large bowl and add the powdered sugar and salt. Mix. Melt 150 g butter. Gradually pour into the bowl. Put the eggs one by one and add the milk and yeast mixture. Mix. Knead for about 15 minutes (you can use a food processor). Form the dough into a ball. Cover it with a damp cloth. Leave the dough to rest for about 1 hour. Knead the dough again for at least 15 minutes. Cut the dough into 3 pieces, make 3 threads and braid. Leave the dough until it doubles in volume. Butter your dish. Place the braid in the dish. Bake at 180°C for 30 minutes. 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).

Recipe # Preparation 15 minutes Ingredients # 500 g raspberries 200 g sugar 200 g of water Preparation # Bring the water and sugar to a boil. Add the raspberry syrup. Mix the preparation.