candied orange madeleines

Ingredients:

• 60 g of bark of candied orange, cut into small cubes
• 1/2 cuil. coffee of lemon zest grated
• 2 pinch of cinnamon
• 80 g of butter temperate
• • 80 g of sugar
  • 2 eggs
  • 80 g flour with yeast incorporated
  • 1/2 cuil. Salt coffee

Preparation:

1. Mix flour, cinnamon, salt, sugar and the egg yolks with a wooden spoon
2. Add the whites, beaten with a fork
3. Add the soft butter, strongly mixing the dough with a whip
4. Add the grated lemon zest and candied orange of
5. Put 1 cuil. soup of dough in each of the alveoli of a plate to madeleines, or 2 cuil. soup of dough in flats in paper for muffins
6. Cook your madeleines candied orange, at 210 ° C for 8 to 12 minutes depending on their size
7. Démoulez right out of the oven

Palm trees with dried tomatoes and bacon

Ingredients:

• 2 foliated pulp

• 1 v. u.s.s.r. o.d. ' olive oil

• 1 garlic clove, crushed

• 6 slices of bacon sliced

• 3 new onion 1 large onion, finely chopped

• 2 v. U.S. (rosso) sundried tomato pesto

• 2 v. U.S. fresh basil, finely chopped

• 25 g Parmesan cheese, grated

Preparation:

Warm the oil in a jumping. Once the hot oil made return garlic and bacon, stirring until e that the bacon is crispy. Add the onions and sundried tomato pesto.

Cook 2 minutes, without stirring. Add the Basil and parmesan.

Let cool to room temperature.

Get out your foliated pulp from the refrigerator and let them 5 minutes at room temperature.

On the ROUL'PAT or a SILPAT, fold dough at the edges to form a square. With the rolling pin, spread it to enlarge it and flatten it slightly in the shape of rectangle. Spread half of the preparation cool on the surface of the dough. Roll the dough by hand from one of the sides until I environment. Do the same with the other side.

Retry the operation with the dexuieme pastry.

Shoot the pulp and let rest 2 hours in the refrigerator.

Preheat your oven to 210 ° C and place your SILPAT canvas on a perforated plate.

With a knife, cut the dough into 1.5 cm thick slices. Place Palms flat on the canvas SILPAT. Tighten too much Palm trees on the plate as they spread to the cooking.

Bake 10 to 12 minutes approximately at 210 ° C.

Soft fingers at the old grated Gruyère

Ingredients:

• 100 g of white flour

• 2 eggs

• 1 sachet of baking powder

• 1 pinch of salt and black pepper

• 2 v. in U.S. of Virgin olive oil

• 20 g of melted butter

• 2 v. in U.S. of parmesan

• 4 c. in U.S. milk

• 45 g of grated County

Preparation:

Mix the eggs with the butter, salt, oil (little), pepper and milk. Add the flour and the baking powder. Mix well and then finish by incorporating the grated County.

Let the dough rest at least 30 minutes in the refrigerator.

Preheat the oven to 220 ° C.

Put your fingers on a perforated plate fingerprints and fill each dough handprints.

Bake for 3 minutes at 220 ° C and then extend the cooking for 6 to 8 minutes at 180 ° C.

Light Blueberry clafoutis

Ingredients:

• 280 g frozen blueberries

• 120 g flour

• 30 g of corn starch

• 3 eggs

• 550 ml of skimmed milk

• 4 c. in U.S. of sweetener powder

Preparation:

Exit the blueberries in the freezer a few hours before to allow them to thaw a little.

Have them at the bottom of a cake pan. (Mold Tablet for me)

Preheat the oven to 200 ° C.

In a cul-de-poule mix the cornstarch and flour then add the eggs and mix again.

Gradually pour the milk in coutinuant whipping. Add the sweetener powder and mix well.

Pour the preparation on Bilberries.

Bake for 40 minutes at 200 ° C in a rotating heat oven. 

Bavarian honey

Ingredients:

Honey foam

• 200 g of milk (200 ml)

• 160 g of Rosemary thyme honey

• 4 egg yolks

• 10 g of sugar

• 8 g of gelatine (4 sheets of 2 g)

• 200 g of liquid cream 30% well cold (200 ml)

Mounting

• 10 square of dark chocolate

Caramelized pears

• 100 g sugar

• 15 g butter

• 300 g pears in syrup drained net

Almond Dacquoise

• 3 egg whites

• 100 g sugar meal

• 100 g sugar ice

• 80 g almond powder

• 20 g flour

Preparation:

Réhydratez 15 minutes gelatin in cold water.

In a saucepan, warm the milk and honey.

In a cul-de-poule, mix whipping egg yolks and the sugar.

Gradually pour the mixture in boiling milk without stirring. Cook without boiling at 85 ° C and then remove the saucepan from heat before first broths.

Make cool cream honey quickly in a cold water bath.

Mount the liquid cream in chantilly. Incoporez - the honey cream gently.

Mounting

Place your disk relief on a perforated plate.

Collect 5 c. U.S. cream and garnish in the relief of the disk. Place the circle on the relief drive. Let harden 5 minutes in the freezer.

Pour 2/3 of the foam at the honey in the circle and let take 30 minutes in the freezer.

Incoporez caramelized pears in the rest of foam and then pour them into the circle.

Drop the dacquoise on top and let it take in the freezer for 5 hours.

For the mold, soak tipped blade rounded knife in hot water. Pass it between the framework and your editing and then gently lift the framework. You can also soak a cloth with warm water and surround the frame with it.

Melt the chocolate in a saucepan and garnish in a syringe.

Have a SILPAT canvas on a perforated plate. The fulfilled syringe of melted chocolate using write on the SILPAT canvas and place it in the freezer.

When serving out the freezer plate and decorate your Bavarian with the Scriptures in chocolate.

Caramelized pears

In a skillet, melt sugar and butter until you see a blonde caramel.

Add pears cut into pieces and have them gild 3 minutes.

Drain them and leave to cool.

The almond Dacquoise

Preheat the oven to 180 ° C (th.6).

In a cul-de-poule, mount the snow with the cornmeal sugar egg whites.

In another cul-de-poule, mix whipping sugar ice, almond powder and flour.

Pour the preparation in rain on the whites and mix gently with a spatula high temperature.

Place your SILPAT canvas and the circle on the perforated plate. Spread the preparation in the circle with the angled spatula.

Bake at 180 ° C (th.6) for 20 minutes.

Démoulez the dacquoise cold passing a round tipped knife between the circle and the dacquoise.

Honey foam

Ingredients:

• 4 eggs

• 100 g flour

• Sugar ice

• 150 ml of milk

• 125 g of 64% cocoa dark chocolate

• 100 g butter

• 150 g powdered sugar

Preparation:

In a saucepan, pour the milk, add the chopped chocolate and butter cut into small pieces. Melt together on low heat.

Out of the fire, add 100 g of powdered sugar and 4 egg yolks. Mix.

Incorporate previously sifted flour, mix again. Book.

In a bowl, Mount white soft snow with the rest of the sugar. Incorporate in the previous preparation. Mix gently.

Place cake pan in a square perforated and garnish it with the preparation.

Bake in an oven at 180 ° C (th.6) for 40 minutes.

Get out of the oven, let cool. Démoulez and sprinkle with icing sugar.

Mini Greek kabobs

Ingredients:

• Salt

• Pepper

• Oregano

• Cucumber

• Cherry tomatoes

• Feta

• Olive oil

Preparation:

Peel the cucumber and cut large washers. Cut slices in 2 or 4 depending on their size for cubes.

Wash the tomatoes, cherries and cut - the 2.

Drain the feta and cut it into cubes.

On wooden poles insert 1 cube of cucumber followed for 1 cube of feta and end with half a cherry tomato. All skewers as well and then have them on a plate.

Pour over olive oil to season them. Salt, pepper and sprinkle with oregano.

Book cool and serve with deTzatziki or nature.