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.
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 # 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.
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.
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.
The good fruity taste
Recipe # For 7 person Cooking temperature 180°C Cooking time 35 minutes Ingredients # 500 g of mirabelle plums 2 eggs 50 g flour 50 g cornstarch 100 g sugar 1/2 bag of yeast butter salt Preparation # In a bowl, beat the egg whites. Add the flour, cornflour, sugar, baking powder and a pinch of salt. Butter the pan and sprinkle with sugar to line it. Remove the stones from the mirabelles, cut them in half and place them on the sides and bottom of the mould. Pour the dough. Bake the cake at 180°C for 35 minutes. You can now enjoy your mirabelle plum cake. Tips # Beat your egg whites, add a small pinch of salt or baking soda.
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.
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.
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 # Insert the base and top of the pineapple. Peel it vertically. Cut the pineapple into slices about 4 cm high and remove the hard core. Leave the pineapple slices aside. Cut the vanilla beans in half vertically. Mash the pepper and grate 1 tablespoon of ginger. Pour the sugar into a saucepan over low heat and let it caramelize. 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. Then add the water and rum to the caramel. Cook the caramel until it boils. Place the pineapple slices in an oven dish and pour the caramel over the pineapple. Place in the oven for 40 minutes at 180°C and sprinkle the pineapple with caramel. You can now enjoy your delicious hot roasted pineapple with a scoop of vanilla galce.
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.
