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CHOCOLATE MOUSSE - Source Creative Commons

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Ingrediants

5 Egg whites

250g Icing sugar

170g butter

140g ground almond

60g sifted strong flour

1. ﻿﻿﻿Start your oven at 240'C (464'F)

2. ﻿﻿﻿Melt the butter to melt until golden brown.

3. ﻿﻿﻿Meanwhile, take a bowl and mix the sugar, ground almond and flour together.

4. ﻿﻿﻿Add the egg whites to the dry ingredients and give it a good stir. Then, incorporate the melted butter to the mix.

5. ﻿﻿﻿Fill some non-stick square moulds half way up and bake for 5 minutes. Then, decrease the temperature to 200'C (392'F) and keep cooking your financier for another 5 minutes. Finally, turn off the oven and leave your biscuits for another 5 minutes.

6. ﻿﻿﻿Take your biscuit out their moulds while still hot. When cold, store them in a biscuit tin where they will keep for a week.

This recipe is very simple but make sure to keep a good eye on the cooking time as it is essential to make this recipe a

success.

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ÉTAPE 1

Hacher l'oignon et l'ail. Les faire revenir dans le beurre jusqu'à ce qu'ils soient tendres.

ÉTAPE 2

Ajouter les tomates coupées en dés, la viande hachée, la farine, du sel, du poivre et les herbes de Provence.

ÉTAPE 3

Quand tout est cuit, couper le feu et ajouter le jaune d'oeuf et un peu de parmesan. Bien mélanger.

ÉTAPE 5

Préchauffer le four à 200°C (thermostat 6-7). Etaler au fond du plat à gratin. Préparer la purée. L'étaler au dessus de la viande. Saupoudrer de fromage râpé et faire gratiner.

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« The Fraisier » the French strawberry cake 🍓🫧 (elsa):

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« The Fraisier » the French strawberry cake 🍓🫧 (elsa):

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Ingredients:

2 small egg yolks

2 small egg whites

37 g sugar

37 g flour

1 tablespoon icing sugar

375 g milk

3 egg yolks

65 g sugar

35 g corn starch

1 vanilla pod

6 g gelatine sheets

30 g butter

750 g strawberries

1 tablespoon lemon juice

15 g sugar

2 g gelatine sheet

1.Make the lady finger batter.

2.Preheat your oven at 180 degrees.

3.Pour the egg whites in your food processor bowl and whisk.

4.Once they get rather firm, add the sugar in 3 times.

5.When your meringue is very firm, add the egg yolks one by one and whisk gently (speed 2 on a scale from 1 to 6).

6.Add finally the sifted flour and mix gently with a spatula until you get an homogeneous batter.

7.Take your piping bag and diameter 10 or 12 nozzle, fill it.

8.Make 2 round shapes, one 18 cm diameter, the other one 16 cm on a baking paper sheet. Spread icing sugar.

9.Cook 10 minutes.

10.When you remove your biscuits from the oven, place your baking sheets on your workplan. When cooling down, the steam will help remove the lady fingers from the baking sheets.

11.Let cool down on a grid.

12.Make the strawberry concentrate.

13.Place the gelatine sheet in cold water.

14.Cut 150 g strawberries in cubes.

15.Place them in a sauce pan with the sugar and lemon juice.

16.Heat until it starts boiling. Let cook with little bubbles for 5 minutes.

17.Remove from the stove then mix with your hand mixer.

18.Set 2 tablespoons aside.

19.Add the drained gelatine to the rest of the concentrate, pour in a 18 cm diameter mold covered with clingfilm. Set aside in your freezer.

20.Make the vanilla custard.

21.Pour the milk in a saucepan with the vanilla pod cut in two.

22.Boil and remove immediately from the heat. Set aside for 15 minutes.

23.During that time, whip the egg yolks with the sugar until it gets white.

24.Then add the corn starch and whip again.

25.Pour half of the milk on your mixture and mix. Pour the other half, mix again.

26.Pour the whole mixture in your saucepan and boil for 2 minutes while whipping with energy

27.When the cream has the right consistency, add the butter, mix well. Add the drained gelatine, mix.

28.Pour it in a plate and cover with a clingfilm to avoid having a thick crust. Set aside in your fridge.

29.When the custard is cold, whisk the liquid cream and mascarpone into chantilly.

30.Set aside in your fridge.

31.Whisk the custard for one minute. Add the chantilly gently with a spatula.

32.Set aside in your fridge.

33.Proceed with final assembly.

34.Place your pastry ring and your pastry ribbon around the 16 cm diameter biscuit.

35.Place the strawberries, cut in half, cut face against the boarder (as shown on the picture).

36.Pipe the diplomate custard between the strawberries and on the biscuit. Spread with a small spatula.

37.Place the frozen strawberry concentrate in the center. Add one layer of fresh strawberries cut in cubes or slices.

38.Cover with diplomate custard.

39.Place the other biscuit.

40.Cover with more diplomate custard, spread with a spatula. Pipe the rest of the custard in the middle of your fraisier.

41.Finalize decoration with strawberries and strawberry concentrate

42.Set aside in your fridge until serving.

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Le far Breton au pruneaux,  Picture from Creative Commons 

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CREPES

number of crepes: between 15 and 20

INGREDIENTS :

● 250 g classic wheat flour

● 4 fresh eggs

● 450 ml slightly warm milk

● 1 tbsp. vanilla extract or 1 sachet vanilla sugar

● 2 tbsp. sugar

● 1 pinch salt

● 50 g melted butter

PREPARATION :

1. Melt the butter in the microwave and slightly heat the milk, which should be just lukewarm.

2. Mix the sifted flour, sugar and salt in a large bowl.

3. Add the eggs and melted butter, then gradually add the milk, beating well with a whisk to avoid lumps.

4. Add the rum or orange blossom water and vanilla, and leave to rest for 30 minutes before cooking.

5. Heat a knob of butter in the frying pan and ladle in the batter.

6. Cook the pancakes on both sides until golden brown.

7. Set aside on a plate and cover with aluminum foil to keep warm and fluffy.

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Savoyard Fondue: Serves 6

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients:

- 200g semi-salted Swiss Gruyère cheese

- 300g Vacherin Fribourgeois cheese

- 25cl white wine

- 3 tsp cornstarch

- 2 cloves of garlic

- Nutmeg

- Freshly ground pepper

- A pinch of baking soda

- A few drops of kirsch

- 1 large loaf of bread

Preparation:

1. Cut the cheeses into small pieces, set aside. Cut the bread into slices.

2. In a fondue pot, rub the garlic cloves then crush them, add the white wine and cornstarch. Heat the mixture. Add the cheese and let it melt, stirring constantly with a wooden spatula.

3. Once the mixture is smooth, add the kirsch mixed with the baking soda. Add pepper, nutmeg, and serve immediately.

Note: If the fondue is too thick, add white wine or water. If it is too liquid, add cornstarch mixed with white wine. To make the mixture creamier, you can add thick sour cream.