red-fruit-panna-cotta

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.

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 10 people Cooking temperature 200°C Cooking time 1 hour Ingredients # 200 g flour 200 g sugar 4 eggs 2 packets of vanilla sugar 3/4 l milk 20 prunes butter Preparation # Prepare the dough by mixing: flour, milk, sugar, eggs and the two packets of vanilla sugar. Let the butter rest. Heat the oven to 200°C. Melt the butter in your cake tin in the oven. Spread the fat over the bottom and sides of the dish. Pour the dough into the dish. Roll the prunes in the flour so that they do not fall to the bottom when baking. Insert the prunes into the dough. Bake the cake for half an hour at 200°C then turn off the oven and leave for another half hour. Your Far Breton is now ready to be eaten.