PEAR and chocolate frangipane tart

Ingredients:

• 70 g of butter

• 1 egg

• 1 beautiful c. to rum.

• Sugar ice

• 1 sanded paste

• 10 demi-poires in syrup

• 70 g almond powder

• 70 g of powdered sugar

• 1 c. in U.S. domed cocoa powder of Van Houten

Preparation:

Prepare a pie sanded paste background. The not cook, book.

Drain the demi-poires in syrup. Book.

In a bowl, put the almond powder, sugar, cocoa powder and butter previously melted Flexy .

Beat vigorously with a spatula: all must be creamy.

Add the egg. Mix again and then add the rum.

Ask your mold to pie on a perforated plate and go for it also in the mold to pie dough. Pour the cream of almond chocolate on the bottom of pie. With the help of a soup spoon spatula divide it evenly.

Cut the demi-poires in thin strips and drag in Star in the cream of almonds chocolate with a spatula. Greased - the and push them through the cream.

Bake in the oven at 190 ° C (th.6/7) for 30 minutes.

Out of the oven and allow to cool. Démoulez and sprinkle icing sugar.

You can accompanied who the pie with a chocolate sauce.

apple stridele

• 
  
• 2 tbsp. raisins
• 1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• Confectioners' sugar (optional)
  
  
  • 1 egg
  • 1 tbsp. water
  • 2 tbsp. granulated sugar
  • 1 tbsp. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 2 large Granny Smith apples, peeled, cored and thinly sliced

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2. Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
4. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
5. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cupmilk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

brownies

ingredients


250 g of dark chocolate
150 g of powdered sugar
150 g butter
60 g sifted flour
3 eggs
1 pinch of salt
1 packet of vanilla sugar



Method



Heat the butter in a pan on a low heat
Melt chocolate in a bowl.
Preheat your oven at 180 °.
Mix the melted chocolate with the butter.
  Remove from heat and add the powdered sugar, vanilla sugar and the beaten eggs with a small pinch of salt.
Then add the flour.
Pour into pan and bake
Let cool before use

crepe dough

ingredients

500g of flour
5 of eggs
75 cl of milk
1 pinch of salt
4 tbsp oil
25 cl of water

method

• Put the flour in a bowl and Make a well in.
• Stir in the eggs one by one into the flour, until the mixture thickens,
• Pour the milk slowly to avoid lumps.
• Add salt, oil and water.
• Leave the dough to cool moins120 min

caramel

ingredients

- sucre  200 g
- 1/2 citron
- 20 cl d'eau 

methode

• put the sugar and half the water quantity
• add lemon juice
• control the cooking
• remove from heat the syrup reaches the desired color
• add water, put on fire and mix well to dissolve the sugar crystallized

moelleux chocolat

ingredients:

• 180 g melted dark chocolate
• 250 g of softened butter
• 180 g caster sugar
• 100 g grated coconut
• 1 teaspoon vanilla extract
• 80 g flour
• 1 pinch of salt
• 7 egg whites

method

1.Beat butter and icing sugar
2.Add the melted chocolate, vanilla extract, coconut, flour and salt
3.Carefully incorporated into the whipped egg whites
4.mettre in mold
5.mettre oven at 220 ° C for 30 min

macaron

ingredients

50 gr almond powder extremely fine
80 gr of thin sugar
50 gr egg whites
20 gr of caster sugar
1 tsp cocoa powder

method

• Mix the almond powder, thin sugar and cocoa.
• Whisk the egg whites until stiff
• Sprinkle powdered sugar to rain on whites while continuing to beat
• gently fold the egg whites and mix powdered sugar mix almond powder, icing sugar and cocoa.
• Preheat oven to 180 ° C.
• Put the mixture in a pastry bag
• Draw rounds spaced 5 cm apart on baking paper
• Let crust to open air until the oven reaches the correct temperature
• Bake for 15 minutes at 180 ° C.