Preparation Prepare the base:Cut the Cuchaule AOP in half, then slice into thin slices about 5 mm thick. Set aside. To soak the base:Mix all the ingredients and set aside. For the tiramisu mixture: Whip the double cream and the heavy cream until stiff (mascarpone-like consistency). Beat the egg whites with a pinch of salt […]
Recette tags: Sweet dessert
Rhubarb Tart
Preparation Mix the flour with the salt.Add the butter and rub together with your hands until the mixture becomes crumbly/sandy.Add the water and mix to form a soft dough.Flour the work surface and roll out the dough (about 32 cm in diameter), place it on the tart tin, and prick the base with a fork. […]
Shortcrust Tart with Poire à Botzi AOP and Vin Cuit
Preparation Poire à Botzi AOPPeel the Poire à Botzi AOP, remove the core with a melon baller while keeping the stem.Cook the sugar to make a caramel. Stop the cooking with water.Add the spices (star anise, cinnamon stick, cloves) and the zest (orange, lemon).Add the Poire à Botzi AOP to this mixture and simmer for […]
Pears Tart
Preparation PastryPrepare the pastry by mixing the butter and sugar, then the flour.When the mixture resembles coarse semolina, incorporate the egg, rum, and a pinch of salt.Form into a ball and let rest in the fridge for 1 hour. FillingLine a 26 cm tart pan and prick the base thoroughly.Cover with dried beans and blind-bake […]
Vin cuit Tart
Preparation First VersionRoll out the pastry dough in a buttered tart tin. Dissolve the flour or semolina in the milk. Add the sugar and vin cuit, and mix well. Pour the mixture into the tart shell and bake in the oven at 200°C for 30 to 40 min. Second VersionRoll out the pastry dough in […]
Cherry and Yogurt Muffins
Preparation Mix the flour, baking powder, ground almonds, sugar, and salt in a bowl. In a separate bowl, mix the melted butter, eggs, and yogurt. Add to the dry ingredients and stir until a smooth batter forms. Quickly fold in the cherries, then spoon the batter into a greased muffin tray or paper muffin cups. […]
Strawberry and Quark Mousse
Preparation Purée the strawberries, sugar, vanilla sugar, and quark until smooth. Dissolve the well-squeezed gelatin in a warm water bath. Mix 2 tablespoons of the strawberry mixture with the dissolved gelatin, then stir it back into the remaining strawberry mixture, stirring constantly. Cover and refrigerate until the edges of the mixture begin to set. Stir […]
Meringues with Strawberries
Preparation Strawberry CoulisPurée the strawberries with the jam and sugar until smooth. Strawberry SaladMix all the ingredients and let briefly macerate. CreamWhip the heavy cream, crème fraîche, vanilla sugar, and regular sugar until stiff. Spread the strawberry coulis evenly over the plates to create a smooth surface. Add the strawberry salad. Place the whipped cream […]
Meringues
Preparation BBeat the egg whites until very stiff, then gradually add the sugar while continuing to beat until the mixture is firm and glossy. Using a piping bag with a star-shaped nozzle, pipe shells about 6 cm long onto a baking tray lined with parchment paper. Bake at a very low temperature, 80 to 100°C, […]
Bricelets Filled with Strawberries and Double Cream with Sorbet
Preparation Bricelets Mix both sugars with the flour.Mix the orange juice and melted butter, then incorporate into the first mixture.Refrigerate for 1 hour.Using a spatula, spread the batter into thin 6×14 cm rectangles and bake for 7–8 minutes at 170°C.Remove from oven and roll while still hot to form bricelets. Make 12 pieces. Strawberry CoulisBlend […]
