The Art of Making Great Pastries/The Art of Making Great Pastries.iso/PASTRYMT.PLT

Text File | 1995-08-22 | 170KB | 6,354 lines

** 1    YNIYN    African Cake    B    cake    meringue, ganache **

prep time : 00:50
cook time : 01:00
cost : 3

Ingredients:
<MERINGUE>:
Egg whites    4
Salt    1 pinch
Extrafine granulated sugar    125 g
Confectioners' sugar    125 g
Cocoa powder    40 g


<GANACHE>:
Dark semisweet chocolate    350 g
Heavy cream    350 ml

Tools:
1 wire whisk
1 mixing bowl
1 sifter or drum sieve
1 rubber spatula
1 pastry bag with round
   tube, diameter 12-14 mm


1 baking sheet *COVERED*
   with wax paper
1 small knife
1 metal blade spatula

Preparation:
00:05 Preheat the oven to 100 C.
Make the chocolate meringue: *WHIP* the egg whites into
stiff peaks with a pinch of the granulated sugar.
00:03 Once the egg whites are stiff, continue to whisk while
gradually adding the remaining granulated sugar. The mixture
should become smooth and firm.
00:03 *SIFT* the confectioners' sugar with the cocoa powder.
Using a rubber spatula, fold small amounts of the dry ingredients
into the whipped egg whites, until they are completely blended.
00:05 With a pastry bag, *PIPE* 2 discs of meringue (diameter 23
cm), and then pipe long sticks with the rest of the meringue.
Place in the oven to dry for at least 1 hour. The meringue must
become hard.
00:08 *PREPARE* the ganache.
00:10 When the ganache has hardened, beat it with a wire whisk
and then use a blade spatula to spread a thick layer over one
meringue disc. Place the second disc on top, and press gently to
even out the cake.
00:05 *FROST* the cake with the remaining ganache.
00:10 Cut the meringue sticks into small pieces. Press them on the
top and sides of the frosted cake. Sprinkle with confectioners'
sugar.
---------------------------------------------
** 2    YNIYY    Armenonville Coupe    A    cream    crÅme anglaise **

prep time : 00:25
cost : 2

Ingredients:
CrÅme <ANGLAISE>:
Milk    500 ml
Sugar    125 g
Egg yolks    6
Vanilla bean    1/2

Dark semisweet chocolate    120 g
Vanilla ice cream    1/2 litre

Tools:
1 small knife
1 saucepan
1 mixing bowl
1 wire whisk
1 wooden spoon
1 conical sieve
1 large bowl

1 large bowl filled with crushed ice
   for a <BAIN>-MARIE
1 ice cream scoop
1 cutting board
1 chef's knife

Preparation:
00:02 *CHOP* the chocolate.
00:16 *PREPARE* the crÅme anglaise. Add the chopped chocolate
between stages 5 and 6, just prior to cooling the custard. Allow the
chocolate to melt completely before placing the bowl of custard in
another bowl containing crushed ice. Allow to cool.
00:05 Just before serving, spoon the chocolate crÅme anglaise into
ice cream dishes. Place a large scoop of vanilla ice cream in each
one and serve immediately.
---------------------------------------------------
** 3    NNYYY    Mousseline Brioche    A    dough    brioche **

prep time : 00:50
cook time : 00:40
rest time : 00:50
cost : 1

Ingredients:
<BRIOCHE>:
Flour    350 g
Fresh yeast    10 g
Milk    3 tbsp
Sugar    40 g
Salt    1 pinch
Eggs    4
Butter    200 g

<EGG>-GLAZE:
Egg    1
Salt    1 pinch

Tools:
1 bowl
Plastic wrap
1 food processor
1 rectangular cake pan
1 pastry brush

Preparation:
00:25 *PREPARE* the brioche dough.
00:05 *BUTTER* and flour the cake pan.
Preheat the oven to 180 C.
00:10 After the dough has risen for the first time, *KNEAD* it again,
and then *DIVIDE* it into 12 balls. Arrange the balls in the pan. Set
in a warm place (about 25-30 C) and let rise again for 20 minutes.
00:05 *MAKE* the egg-glaze.
00:03 After the dough has doubled in volume, *GLAZE* it lightly using
a pastry brush. Bake for 40 minutes. Remove the brioche from the
oven when it is golden brown, and it allow to cool in the pan.
---------------------------------------------------
** 4    NYYYY    Apple Fritters    A    fruit    fritter **

prep time : 00:55
cook time : 00:10
rest time : 01:30
cost : 1

Ingredients:
<FRITTER> batter:
Flour    50 g
Eggs    2
Oil    25 ml
Beer or dry cider    50 ml
Salt    1 pinch
Egg whites    3

Apples    4
Lemon    1
Cognac, calvados, or rum
Oil for frying
Confectioners' sugar

Tools:
1 sifter or drum sieve
1 mixing bowl
1 wire whisk
1 electric mixer
1 skimmer
1 apple-corer


Paper towels
1 large, deep saucepan
   (or deep fryer)
1 DEEP-<FAT> thermometer

Preparation:
00:12 *PREPARE* the fritter batter.
00:10 *PEEL* and core the apples. Cut the apples into rounds, 5 mm
thick. Rub them with a halved lemon and then <MACERATE> in
cognac, calvados, or rum for about 1 hour.
00:05 Preheat the oil over a high heat until the temperature
measures 140 C.
00:20 Drain the apples and pat lightly with paper towels. Dip them
in the batter and then immerse them in the hot oil. Fry for
approximately 5 minutes, turning them when halfway cooked.
00:03 When the fritters are lightly golden, remove them from the
oil with a skimmer and drain on paper towels.
00:02 Sprinkle the fritters with confectioners' sugar just prior to
serving them.
-----------------------------------
** 5    YNNNN    B₧che de Noæl (Christmas Log)    C    cake    cake, butter cream **

prep time : 01:25
cook time : 00:10
rest time : 00:30
cost : 2

Ingredients:
<CAKE>:
Eggs    4
Sugar    100 g
Flour    100 g
Butter    40 g



<BUTTER> cream:
Butter    375 g
Confectioners' sugar    180 g
Eggs    3

Syrup:
Sugar    100 g
Water    100 g
Strong coffee

Decoration:
<MERINGUE> mushrooms
Almond <PASTE> in the shape
   of holly *LEAVES*
Miniature Christmas figurines

Tools:
1 mixing bowl
1 small bowl
1 wire whisk
1 electric mixer
1 sifter or drum sieve
1 rubber spatula
1 small saucepan

1 baking sheet *COVERED*
   with wax paper
1 metal blade spatula
1 wire rack
Wax paper
1 bowl
1 saucepan
1 pastry bag
1 round pastry tube
1 basket or petal tube
1 small knife

Preparation:
00:30 *MAKE* the cake base. Unmold onto a wire rack and let cool.
00:10 *PREPARE* the butter cream. Set aside approximately 100 g of the
butter cream and blend the rest with a few spoonfuls of coffee to
taste. Reserve.
00:05 Make a sugar *SYRUP*. Add some coffee to flavor the syrup,
and allow it to cool.
00:10 Gently *PEEL* the wax paper from the cake. Transfer the cake
to a fresh piece of wax paper. Using a pastry brush, *SATURATE*
the bottom (crumb-side) of the cake with the syrup. Spread 1/3 of
the coffee butter cream over the cake with a blade spatula.
Roll the cake as tightly as possible into the form of a sausage: lift
and fold over one end of the wax paper until the cake begins to form
a roll. Continue to roll the cake tightly by hand, without using the
wax paper.
00:05 *FIT* the pastry bag with a round tube and fill with white butter
cream. Pipe 2 small mounds of cream, each one a few centimeters
in from one end of the cake. Using a spatula, cover the ends of the
cake with white butter cream and, in the center of each end, spread
a dab of coffee butter cream. Refrigerate the cake for 30 minutes
to allow the butter cream to harden.
00:12 Fit the pastry bag with a basket (petal) tube and fill with coffee
butter cream. Frost the entire cake, including the mounds of white
butter cream. Dip a knife in boiling water and then slice off the
top of each mound, revealing the white interior.
00:10 Decorate the Christmas Log with meringue mushrooms,
almond paste leaves, and/or Christmas figurines.
--------------------------------------
** 6    YYIYY    Red Fruit Coupe    A    fruit    chantilly cream **

prep time : 00:55
cost : 3

Ingredients:
Oranges    3
Lemon    1
Red fruit (strawberries,
   boysenberries, raspberries,
   pitted cherries) 1 kg



<CHANTILLY> cream:
Whipping cream    1 litre
Confectioners' sugar    100 g

<CRYSTALLIZED> violets
Grand Marnier or Cointreau (optional)

Tools:
1 small knife
1 lemon squeezer
1 large bowl
1 wire whisk
1 mixing bowl with stand

Preparation:
00:08 Squeeze the oranges and lemon. Sprinkle the juice lightly
with sugar and, if desired, a few drops of Grand Marnier or
Cointreau.
00:15 Remove the stems, wash, and drain the fruit. Reserve some
fruit for decoration. Refrigerate.
Sprinkle the rest of the fruit with the orange and lemon juice.
Place in the refrigerator to <MACERATE>.
00:15 *PREPARE* the chantilly cream.
00:15 Distribute the fruit evenly into dessert bowls and spoon some
juice over each one.
*FIT* a pastry bag with a star tube and fill with chantilly cream.
Pipe this to cover the fruit entirely.
Decorate with some red fruit and crystallized violets.
Serve immediately.
------------------------------------
** 7    NYYNN    Apple Turnovers    B    dough    pëte feuilletÄe **

prep time : 01:50
cook time : 00:20
rest time : 02:00
cost : 2

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt     5 g
Water    125 ml
Butter     185 g


Apples    600 g
Sugar    200 g
Lemons     2

<EGG>-GLAZE:
Eggs    2
Salt    1 pinch

Confectioners' sugar

Tools:
1 drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 vegetable peeler
1 frying pan
2 bowls
1 small knife
1 wire rack
1 baking sheet
1 soup spoon

Preparation:
01:00 *MAKE* the pëte feuilletÄe.
00:15 *PEEL*, core, and dice the apples. Mix the cubes in a frying
pan with the sugar, the juice of 2 lemons, and a small amount of
water. Cook over a low heat for about 20 minutes. Remove from the
heat and press the mixture through a drum sieve. Set aside in a bowl.
00:05 *PREPARE* the egg-glaze.
00:08 *ROLL* the dough out into the shape of a rectangle, 3 mm
thick. Cut out rounds of dough (diameter 13 cm) with a small knife.
(To facilitate this process, trace around a small plate or bowl.)
00:10 Using a pastry brush, paint a ring of egg-glaze around the
edge of each dough round. Place 2 or 3 large spoonfuls of the apple
mixture in the center of each round and fold the dough over to
form the turnover. Press the edges lightly to seal them.
Sprinkle a baking sheet lightly with water. Place the turnovers on
the baking sheet, leaving at least 2-3 cm between them.
Glaze the surface of the turnovers with egg-glaze, and then
refrigerate for 20 to 30 minutes.
00:10 Preheat the oven to 240 C.
Score a pattern on the surface of each turnover with a small knife.
Bake for 15 minutes. Remove from the oven and sprinkle with
confectioners' sugar. Bake for 5 minutes longer, then transfer to a
wire rack to cool.
------------------------------
** 8    NNYYY    SoufflÄ Fritters    A    dough    choux pastry **

prep time : 00:35
cook time : 00:10
cost : 1

Ingredients:
<CHOUX> batter:
Water    250 ml
Butter    80 g
Flour    150 g
Eggs    4 or 5
Salt    1 pinch


Oil for frying
Confectioners' sugar

Tools:
1 saucepan
1 wooden spatula
1 large, deep saucepan
   (or deep fryer)
1 teaspoon
1 slotted spoon
Paper towels
1 serving plate

Preparation:
00:15 *PREPARE* the choux batter.
00:15 Heat the frying oil on a medium heat. Once the oil is hot,
immerse the batter in small teaspoonfuls. The fritters are done
when they have a uniform golden color and no longer turn over
by themselves.
00:03 Remove the fritters from the oil with a slotted spoon and drain
them on paper towels.
00:02 Just before serving, arrange the fritters on a serving plate
and sprinkle with confectioners' sugar. Fritters should be served warm.
If desired, serve accompanied by crÅme <ANGLAISE>, jam, or
vanilla ice cream.
--------------------------------------
** 9    NYNYN    Orange Cake    B    cake    ? **

prep time : 00:40
cook time : 00:40
cost : 2

Ingredients:
Eggs    8
Sugar    240 g
Flour    100 g
Cornstarch     60 g
Whole oranges (organic
   or untreated)    2


Icing:
Confectioners' sugar     300 g
Water     3-4 tbsp

Orange food coloring
<CANDIED> oranges and cherries

Tools:
1 mixing bowl
1 wire whisk
1 sifter or drum sieve
1 grater
1 rubber spatula
1 small saucepan


1 <SPRINGFORM> pan
   (diameter 24 cm),
   *BUTTERED* and floured
1 metal blade spatula

Preparation:
00:03 Preheat the oven to 180 C.
*SEPARATE* the egg whites from the yolks.
00:05 *WHISK* the egg yolks in a mixing bowl with half of the
sugar. Beat constantly and evenly for 4 to 5 minutes. Blend in the
*SIFTED* flour and cornstarch.
00:03 *GRATE* the <ZEST> of the oranges. Add the grated zest to
the batter.
00:05 *WHIP* the egg whites into stiff peaks. Once the whites are
firm, gradually blend in the remaining sugar while continuing to
whisk.
00:02 Using a rubber spatula, gently fold the whipped egg whites
into the batter.
00:01 Pour the batter into a cake pan and bake for 40 minutes.
Remove from the oven and allow to cool.
00:10 Make the icing: sift the confectioners' sugar into a bowl. Add
the water, a little at a time, while mixing with a wooden spoon,
until the icing is the desired consistency. Add a few drops of
food coloring to make a light shade of orange.
00:05 *ICE* the cake. Allow the icing to harden.
00:03 Decorate the cake with candied oranges and cherries.
---------------------------
** 10    YYIYY    Pineapple Mousse    A    cream    whipped cream **

prep time : 00:45
rest time : 02:00
cost : 2

Ingredients:
Fresh pineapple     1 1/2 kg
Sugar    500 g
Gelatin sheets    4-5

<WHIPPED> cream:
Whipping cream    850 ml

Semisweet chocolate, optional

Tools:
1 chef's knife
1 blender or food processor
1 bowl
1 saucepan
1 wire whisk

Preparation:
00:15 *CUT* the pineapple into small cubes. <PUREE> 800 g of
pineapple with the sugar with a blender or food processor.
Reserve the rest of the pineapple.
00:03 *SOFTEN* the gelatin sheets.
00:05 In a saucepan, heat the pineapple purÄe slightly, then add the
gelatin sheets. Allow them to melt completely. Remove from the
heat and allow to cool, but not to solidify.
00:15 *MAKE* the whipped cream. Fold the whipped cream into
the pineapple mixture just before the latter begins to solidify.
Continue to fold with a whisk until the mixture is well blended.
Add the remaining pineapple cubes. If desired, reserve a few for
decoration.
00:03 Distribute the pineapple <MOUSSE> into a large serving
bowl, or into individual dessert bowls.
Refrigerate for about 2 hours, until it sets. Serve chilled.
If desired, decorate the mousse with some pineapple cubes and
*FLAKED* chocolate.
------------------------------
** 11    YYYYY    Chantilly Choux Pastries    A    dough    choux pastry, chantilly cream **

prep time : 01:00
cook time : 00:40
cost : 2

Ingredients:
<CHOUX> batter:
Water    125 ml
Butter    50
Flour    75 g
Eggs    2 or 3
Salt    1 pinch


<EGG>-GLAZE:
Egg    1
Salt    1 pinch





<CHANTILLY> cream:
Whipping cream    250 ml
Confectioners' sugar    40 g

Strawberries    200 g

Tools:
1 saucepan
1 wooden spatula
1 baking sheet *COVERED*
   with wax paper
1 tall, straight-sided bowl
1 wire whisk
1 small knife
1 pastry bag with round tube

Preparation:
00:25 Preheat the oven to 230 C.
*MAKE* the choux batter. Fill a pastry *BAG* with the choux batter
and *PIPE* at least 10 large mounds on a covered baking sheet.
00:10 *PREPARE* the egg-glaze and <GLAZE> the choux using a pastry
brush. Bake for 10 minutes, until the choux swell and begin to
color, then lower the temperature of the oven to 180 C and prop
open the oven door slightly. Bake for 30 minutes longer. The choux
are ready when they are dry and firm. Remove from the oven.
00:15 Make the chantilly *CREAM*. Carefully wash and hull
the strawberries, trying not to handle them too much.
Cut them in half or quarters, depending on their size. Set aside.
00:10 When the choux pastries are completely cool, slice them in half
with a serrated knife. *FILL* the pastry bag with chantilly cream
and pipe it onto one half of each choux. Decorate with strawberries
and replace the top half of each pastry.
It is recommended to serve the choux right away and not to
refrigerate.
-----------------------------
** 12    YNIYY    CrÅme Br₧lÄe with Crazy Herbs    A    cream    ? **

prep time : 00:30
cook time : 00:50
rest time : 05:30
cost : 1

Ingredients:
CrÅme <BRULEE>:
Basil    5 g
Chervil    5 g
Tarragon    5 g
Milk    125 ml
Egg yolks    4
Sugar    225 g
Whipping cream    350 ml
Fennel    1/2 bulb
Butter    50 g

Tools:
1 chef's knife
1 cutting board
1 bowl
1 sautÄ pan
Paper towels
1 saucepan
1 wire whisk

4 small <EGG> dishes
1 large <GRATIN> dish for a
   <BAIN>-MARIE

Preparation:
00:05 *SORT* and wash the herbs. Mince each one separately and
set aside. Bring the milk to a boil in a saucepan. Remove from the
heat and add the minced herbs. Let <INFUSE> for about 15 minutes.
00:08 Combine the egg yolks with 75 g sugar in a bowl. *WHISK*
vigorously for several minutes to obtain a frothy consistency.
Pour in the whipping cream and mix lightly; do not whisk.
Add the milk and let stand for 1 hour.
Preheat the oven to 80 C.
00:05 Wash and thinly *SLICE* the fennel, then gather the strips
and dice them.
00:05 <GLAZE> the diced fennel in 50 g of butter with 50 g
of sugar over a medium heat. Do not add any salt or pepper.
00:03 Distribute the fennel and the herb cream into the egg dishes.
Fill a gratin dish with warm water and set the filled egg dishes in it,
thus making a BAIN-*MARIE*.
Place the bain-marie in the oven and cook for 40 to 45 minutes. After
removing from the oven, take the egg dishes out of the bain-marie.
Allow to cool, then refrigerate for at least 3 to 4 hours.
00:04 Just prior to serving, preheat the broiler for a few minutes.
Sprinkle each dish of crÅme br₧lÄe with about 20 g of sugar.
Heat them under the broiler, with the oven door propped open,
for 5 to 6 minutes until <CARAMELIZED>. Serve immediately.
----------------------------------
** 13    YNNNN    Coffee Charlotte    B    cake    lady fingers, crÅme anglaise, whipped cream **

prep time : 01:35
cook time : 00:15
rest time : 02:10
cost : 1

Ingredients:
<LADY> fingers:
Eggs    4
Sugar    100 g
Flour    100 g
Confectioners' sugar



CrÅme <ANGLAISE>:
Milk    500 ml
Sugar    125 g
Egg yolks    6
Vanilla bean    1/2

Strong coffee
Gelatin sheets    3

<WHIPPED> cream:
Whipping cream    300 ml

Dark semisweet chocolate    100 g

Tools:
2 mixing bowls
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 baking sheet *COVERED*
   with wax paper
1 pastry bag with round tube
   (diameter 12-14 mm)
1 small knife
1 saucepan
1 wooden spoon
1 strainer (fine mesh)
2 bowls
1 cake pan
   (diameter 22 cm)
1 vegetable peeler

Preparation:
00:35 *PREPARE* the lady finger batter. In stage 6, pipe 20 "fingers"
and a spiral disc (diameter 20 cm) on a covered baking sheet.
00:02 *SOFTEN* the gelatin sheets.
00:20 *MAKE* a crÅme anglaise. Add the gelatin sheets to the custard
while it is still hot. Flavor with some coffee. Whisk until the
gelatin is completely dissolved. Allow to cool but not to solidify.
00:10 Line the sides of a cake pan with halved lady fingers, placing
the rounded ends down. Set the disc, sugar-crusted side down,
in the center.
00:15 Make the whipped *CREAM*. Just before the coffee crÅme anglaise
begins to solidify, gently fold in the whipped cream using a
whisk. Continue to fold until this <MOUSSE> is well blended.
00:02 Pour the mousse into the mold, then refrigerate until it sets,
approximately 2 hours.
00:05 *FLAKE* the chocolate. Place it in the refrigerator until ready
to use.
00:02 Unmold the charlotte and cover it with chocolate flakes.
--------------------------------
** 14    YYIYY    Mango Delight with Tarragon    A    cream    whipped cream **

prep time : 00:30
cost : 1

Ingredients:
Water    50 ml
<DEMERARA> sugar    50 g

<WHIPPED> cream:
Whipping cream    200 ml



Tarragon    4 sprigs
Alpes liqueur or Chartreuse    1-2 tsp
Mango sorbet    500 ml
Fresh mint leaves

Tools:
1 saucepan
3 bowls
1 wire whisk
Plastic wrap
Paper towels
1 cutting board


1 chef's knife
1 rubber spatula
2 soup spoons

Preparation:
00:05 Bring the water and demerara sugar to a boil in a saucepan,
then remove from the heat and allow to cool.
00:12 *MAKE* the whipped cream. Reserve.
00:05 *SORT*, wash, and mince the tarragon.
00:03 Put the minced tarragon in a bowl and add the sugar syrup.
Fold in the whipped cream using a rubber spatula. Flavor with a bit
of Alpes liqueur or Chartreuse. Refrigerate.
00:05 Just before serving, cover the bottom of each plate with
tarragon sauce. Scoop the mango sorbet with a soup spoon dipped
in cold water, and use a second wet soup spoon to shape oval balls.
Arrange 3 balls of sorbet on each plate. Decorate with mint leaves.
---------------------------------------------------
** 15    YYYNN    Orange and Cinnamon Chaud-froid    B    fruit    pëte feuilletÄe, crÅme anglaise **

prep time : 02:05
cook time : 00:25
rest time : 05:30
cost : 2

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g

Eggs    3
Salt    1 pinch
Confectioners' sugar

CrÅme <ANGLAISE>:
Egg yolks    6
Sugar    125 g
Milk    400 ml
Cinnamon sticks    2

Whipping cream    100 ml
Oranges    2
Cornstarch    20 g
Sugar    95 g
Fresh orange juice    250 ml
Butter    25 g

Tools:
1 drum sieve or sifter
1 plastic bag
1 rolling pin
1 pastry brush
1 round or oval cookie cutter
   (diameter 10 cm)


4 bowls
1 fork or small whisk
1 pastry brush
1 mixing bowl
1 wire whisk
2 saucepans
1 wooden spoon
1 conical sieve
1 electric ice-cream churn (optional)
Paper towels
1 filleting knife

Preparation:
01:00 *MAKE* the pëte feuilletÄe. Refrigerate for about 30 minutes.
Preheat the oven to 200 C.
00:06 *ROLL* out the dough to a thickness of 7 mm.
Using a cookie cutter, *CUT* out 4 rounds or ovals (diameter 10
cm). Refrigerate.
00:03 Prepare an *EGG*-glaze with 1 egg, and brush some onto
each dough round, coating the surface entirely.
Bake for 20 minutes.
00:02 Remove from the oven and sprinkle the feuilletÄ rounds heavily
with confectioners' sugar. Heat the broiler.
00:05 Place the feuilletÄs under the broiler for a few seconds so that
they <CARAMELIZE>. Slice each one in half to make two thin
rounds. Set aside.
00:17 *PREPARE* the cinnamon crÅme anglaise. In stage 1, add the
cinnamon sticks (instead of the vanilla) to the milk in a saucepan
and bring to a boil, then let <INFUSE> over a very low heat for 10
minutes. Pour this mixture over the whisked egg yolks and sugar.
00:08 When the cream is cooked to a slight thickness, remove the
saucepan from the heat and add the whipping cream. Mix delicately
with a wooden spoon, then strain the cream through a conical sieve.
Let cool and then refrigerate.
00:05 *PEEL* the oranges, removing all of the skin and bitter white
pith at once, then remove the segments. Refrigerate.
Once the crÅme anglaise is completely cool, put it in the freezer.
Remove from the freezer after 30 minutes and whisk briefly.
Repeat this every 30 minutes until the consistency is like ice cream
(between 2 and 4 hours). This process can be shortened with the use
of an electric ice cream churn. Put the cinnamon crÅme anglaise in it
directly after cooling and then place in the freezer.
00:12 *SIFT* the cornstarch.
Put 2 eggs and 50 g of sugar in a bowl. Add the cornstarch and
whisk vigorously for a few minutes.
Pour half of the orange juice and the remaining sugar (about 50 g)
into a saucepan and bring to a boil. Pour the boiling orange juice over
the egg and sugar mixture and return to the saucepan. Bring to a boil
again, then remove from the heat.
Cut the butter into small pieces and incorporate them gradually
into the hot mixture. Let cool, then add the remaining orange juice.
00:02 Just before serving, reheat the feuilletÄs very briefly in the
oven.
00:05 Spread some orange sauce on each plate and lay one feuilletÄ in
the center. Garnish each one with a ball of cinnamon ice cream and
several orange segments. Set a second feuilletÄ on top.
Serve the <CHAUD>-FROID immediately.
----------------------------------------
** 16    YNIYY    Baked Custard    A    cream    ? **

prep time : 00:15
cook time : 00:35
rest time : 10:00
cost : 1

Ingredients:
Milk    400 ml
Vanilla bean    1/2
Sugar    120 g
Eggs    5

Tools:
1 small knife
1 saucepan
1 mixing bowl
1 wire whisk
1 wooden spoon
1 strainer (fine mesh)
1 <GRATIN> dish
1 large baking dish

Preparation:
00:02 Preheat the oven to 180 C.
*SPLIT* the vanilla bean and scrape out the seeds.
00:03 Put the milk and vanilla (bean and seeds) in a saucepan and
bring to a boil. Turn off the heat and allow to <INFUSE>
on the hot burner for 10 to 15 minutes.
00:05 Combine the sugar and the eggs in a mixing bowl. Whisk evenly
and continuously until the mixture whitens and becomes slightly
frothy. It should be completely blended.
00:03 Slowly *POUR* the hot milk through a strainer and onto the
egg mixture, while continuing to whisk.
00:02 Pour the cream into a gratin dish, and set this in a large baking
dish containing water, thus making a <BAIN>-MARIE. Place this in
the oven. Bake for 30 to 35 minutes. Remove from the oven and
from the bain-marie and allow to cool.
Serve the custard in the gratin dish.
-----------------------------
** 17    YNNNN    Chocolate Charlotte    B    cake    lady fingers, crÅme anglaise, ganache, whipped cream **

prep time : 01:45
cook time : 00:15
rest time : 02:10
cost : 3

Ingredients:
<LADY> fingers:
Eggs    4
Sugar    100 g
Flour    100 g
Confectioners' sugar



CrÅme <ANGLAISE>:
Milk    500 ml
Sugar    125 g
Egg yolks    6
Vanilla bean    1/2

Gelatin sheets    3
Dark semisweet chocolate    120 g

<WHIPPED> cream:
Whipping cream    300 ml

<GANACHE>:
Dark semisweet chocolate    80 g
Heavy cream    80 ml

Tools:
2 mixing bowls
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 baking sheet *COVERED*
   with wax paper
1 pastry bag with round tube
   (diameter 12-14 mm)
1 small knife
1 saucepan
1 wooden spoon
1 strainer (fine mesh)
2 bowls
1 cake pan (diameter 22 cm)

Preparation:
00:35 *PREPARE* the lady finger batter. In stage 6, pipe 20 "fingers"
and a spiral disc (diameter 20 cm) onto a covered baking sheet.
00:02 *SOFTEN* the gelatin sheets.
00:03 *CHOP* all of the chocolate into very small pieces.
00:20 Make a *CREME* anglaise.
Add the gelatin sheets to the custard while it is still hot. The gelatin
should dissolve completely. Add 120 g of the chopped chocolate and
stir with a whisk until the chocolate is fully dissolved and well
blended. Allow to cool but not to solidify.
00:10 Line the sides of a cake pan with halved lady fingers, placing
the rounded ends down. Set the disc, sugar-crusted side down,
in the center.
00:15 Make the whipped *CREAM*.
Just before the chocolate crÅme anglaise begins to solidify, gently
fold in the whipped cream using a whisk. Continue to fold until this
<MOUSSE> is well blended.
00:02 Pour the mousse into the mold and refrigerate until it sets,
approximately 2 hours.
00:10 *MAKE* a ganache with the remaining (80 g) chopped
chocolate and the heavy cream. Allow to cool but not to harden.
00:05 Unmold the charlotte and pour the ganache over it. Use a
rubber spatula to even out the chocolate.
-------------------------------------
** 18    YYIYY    Orange Mousse    A    cream    whipped cream **

prep time : 00:40
rest time : 02:00
cost : 2

Ingredients:
Orange juice    500 ml
Sugar    120 g
Egg yolks    6
Vanilla bean    1
Gelatin sheets    2-3

<WHIPPED> cream:
Whipping cream    850 ml

Tools:
1 bowl
1 small knife
1 saucepan
1 mixing bowl
1 strainer (fine mesh)
1 mixing bowl with stand
1 wire whisk

Preparation:
00:03 *SOFTEN* the sheets of gelatin.
00:02 *SPLIT* the vanilla bean and scrape out the seeds.
00:05 Put the orange juice and the vanilla (bean and seeds) in a
saucepan and bring to a boil. Turn off the heat and allow to
<INFUSE> on the hot burner for 10 to 15 minutes.
00:05 *WHISK* the sugar and egg yolks together in a mixing bowl.
Beat evenly and continuously until the mixture whitens and
becomes slightly frothy. It should be completely blended.
00:05 Slowly pour the hot orange juice through a strainer and onto the
egg yolks, while continuing to whisk. Immerse the gelatin sheets
immediately, making sure that they melt completely. Allow to cool
but not to solidify.
00:15 *MAKE* the whipped cream. Fold the whipped cream into the
orange juice mixture just before the latter begins to solidify.
Continue to fold with a whisk until this <MOUSSE> is well blended.
00:03 Distribute the orange mousse into a large serving bowl, or into
individual dessert bowls. Refrigerate for about 2 hours, until it sets.
Serve chilled.
If desired, decorate the mousse with some *GRATED* orange
<ZEST> or whipped cream.
-------------------------------------
** 19    YNYNN    Conversation Tart    B    dough    pëte feuilletÄe, almond cream, royal icing **

prep time : 02:25
cook time : 01:05
rest time : 03:00
cost : 2

Ingredients:
Pëte <FEUILLETEE>:
Flour    300 g
Salt    5 g
Water    150 ml
Butter    225 g



<ALMOND> cream:
Butter    100 g
Sugar    100 g
Eggs    2
<GROUND> almonds    100 g
Rum    1 tbsp


<EGG>-GLAZE:
Egg    1
Salt    1 pinch

<ROYAL> icing:
Confectioners' sugar    150 g
Egg white    1
A few drops of lemon juice

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
2 bowls
1 wire whisk
1 fork
1 tart pan (diameter 22 cm)

1 chef's knife
1 pastry brush
1 metal blade spatula

Preparation:
01:00 *MAKE* the pëte feuilletÄe. Refrigerate.
00:12 Make the almond *CREAM*. Cover and refrigerate.
00:05 *PREPARE* the egg-glaze.
00:15 Cut the dough in half, and then cut one half into 2 pieces.
*ROLL* out the largest (half) piece into a round. Sprinkle the tart
pan lightly with water. *LINE* the pan with the dough and stick the
bottom with a fork.
00:10 Make a small border of dough around the rim of the tart, then fill
the tart with almond cream. Brush egg-glaze on the border.
00:10 Roll out a piece of dough into a round. Lay this over the tart,
then roll the rolling pin over it to cut off the excess dough.
Refrigerate the tart for about 30 minutes.
00:14 Prepare the royal *ICING*. Spread this evenly over the tart
using a blade spatula.
00:15 Roll out the remaining dough in a thin *RECTANGLE*. Cut this
into narrow strips and use these to decorate the top of the tart
in a lattice design. Press around the edges of the tart to cut off the
excess dough. Refrigerate for 1 hour.
Preheat the oven to 200 C.
Bake the tart for about 15 minutes. Lower the temperature of the
oven to 160 C when the tart begins to color. Bake for about 50
minutes longer. Remove from the oven and allow to cool before serving.
------------------------------------
** 20    YYIYY    Far Breton    A    cream    flan **

prep time : 00:20
cook time : 01:30
cost : 1

Ingredients:
<FLAN>:
Milk    1/2 litre
Eggs    3
Sugar    125 g
Flour    100 g



Raisins    50 g
Agen prunes    80 g
Rum    100 ml

Tools:
1 bowl
1 saucepan
1 wire whisk
1 sifter or drum sieve
1 <GRATIN> dish or
   4 ramekins

Preparation:
00:05 Combine the raisins and prunes with the rum in a bowl. Allow
the fruit to <MACERATE> for at least 30 minutes.
00:10 *PREPARE* the flan.
Preheat the oven to 160 F.
00:05 Drain the raisins and the prunes and scatter them in the bottom
of the gratin dish or ramekins. Add the rum to the flan mixture and
blend well. Pour this over the fruit.
Bake for about 1 1/2 hours. Allow to cool completely before serving.
-----------------------------
** 21    YYNNN    Pear Charlotte    B    cake    lady fingers, crÅme anglaise, whipped cream **

prep time : 01:35
cook time : 00:15
rest time : 02:10
cost : 2

Ingredients:
<LADY> fingers:
Eggs    6
Sugar    150 g
Flour    150 g
Confectioners' sugar



CrÅme <ANGLAISE>:
Pears in syrup    500 g
Milk    250 ml
Sugar    125 g
Egg yolks    6
Vanilla bean    1


Gelatin sheets    4

<WHIPPED> cream:
Whipping cream    450 ml

Tools:
2 mixing bowls
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 baking sheet *COVERED*
   with wax paper
1 pastry bag with round tube
    (diameter 12-14 mm)
1 blender or food processor
1 chef's knife
1 small knife
1 saucepan
1 wooden spoon
1 strainer
1 <SPRINGFORM> pan
   (diameter 22 cm)

Preparation:
00:35 *PREPARE* the lady finger batter. In stage 6, pipe 20 "fingers,"
a spiral disc (diameter 20 cm), and a rosette for the top of the
charlotte (diameter 20 cm).
00:08 *SOFTEN* the gelatin sheets. <PUREE> 300 g of the pears in a
blender or food processor. Dice the remaining pears into small
cubes. Set aside.
00:20 *MAKE* a crÅme anglaise. In stage 1, add the pear purÄe to
the milk and vanilla and bring to a boil. At the end, add the gelatin
sheets to the custard while it is still hot, and whisk until they have
dissolved completely. Allow the mixture to cool but not to solidify.
00:10 Line the sides of a springform pan with halved lady fingers,
placing the rounded ends down. Set the disc in the pan, with the
sugar-crusted side facing down.
00:15 Make the whipped *CREAM*. Just before the pear crÅme anglaise
begins to solidify, gently fold in the whipped cream using a whisk.
When this <MOUSSE> is completely blended, add the pear cubes.
00:02 Pour the mousse into the mold and lay the rosette on top.
Refrigerate until the charlotte sets, approximately 2 hours.
00:02 Remove the sides of the pan just prior to serving.
If desired, serve the charlotte with a chocolate sauce.
-------------------------------------------
** 22    YYIYY    Kiwi Mousse    A    cream    whipped cream **

prep time : 00:45
rest time : 02:00
cost : 2

Ingredients:
Kiwis    450 g
Lemon    1
Sugar    200 g
Gelatin sheets    3

<WHIPPED> cream:
Whipping cream    650 ml

Fresh berries (strawberries,
   wood strawberries, raspberries,
   blackberries, blueberries)     250 g

Tools:
1 bowl
1 small knife
1 blender or food processor
1 saucepan
1 strainer (fine mesh)
1 wire whisk
1 tall, straight-sided bowl
1 <SAVARIN> (ring) mold

Preparation:
00:05 *SOFTEN* the sheets of gelatin.
Peel all of the kiwis.
00:05 Slice 2 kiwis and arrange the nicest pieces in the bottom of the
mold.
00:05 *PUREE* the rest of the kiwis in a blender or food processor. Add
the juice of 1 lemon and the sugar. Pour this <COULIS> through a
strainer and into a saucepan.
00:05 Warm the coulis over a low heat. Add the gelatin sheets and allow
them to dissolve completely, then remove from the heat.
Allow to cool but not to solidify.
00:15 *MAKE* the whipped cream. Fold the whipped cream into the
coulis just before the latter begins to solidify. Continue to fold
with a whisk until the mixture is well blended.
00:02 Pour the <MOUSSE> into the mold and refrigerate for about 2
hours, until it sets.
00:02 Just before serving, fill a large shallow bowl with hot water.
Dip the bottom of the mold briefly in the water, then unmold the
mousse onto a serving plate.
00:03 Decorate the mousse with fresh berries.
------------------------------------------------------
** 23    NYYNN    Apple Douillons    B    fruit    pëte feuilletÄe **

prep time : 02:00
cook time : 00:35
rest time : 01:45
cost : 1

Ingredients:
Pëte <FEUILLETEE>:
Four    300 g
Salt    5 g
Water    150 ml
Butter    225 g



Cider apples (slightly acidic)    8
Lemon    1
<BLANCHED> almonds    120 g
Butter    80 g




<EGG>-GLAZE:
Egg    1
Salt    1 pinch

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 chef's knife
1 bowl
1 vegetable peeler

Preparation:
01:00 *MAKE* the pëte feuilletÄe. Refrigerate.
00:10 *PEEL* and core the apples. Scoop out part of the pulp through
the top, taking care to leave the apples intact. *RUB* the apples
with lemon (sprinkle inside the cavities) and set aside.
00:15 *ROLL* out the dough into a rectangle and then cut it into 8
squares (15 cm per side). Refrigerate.
00:10 Coarsely chop the almonds. Mix half of the almonds with the
butter. Fill the apples with this mixture.
00:05 *PREPARE* the egg-glaze.
00:15 Place an apple in the center of each dough square. With a pastry
brush, moisten the edges of each square, then pull up the corners
of the dough to encase the apples. Pinch to seal the seams.
There must not be any open gaps. Lightly pat each douillon to shape
it around the apple.
00:05 Brush egg-glaze over the douillons, then roll them in the chopped
almonds, coating them completely. Refrigerate for 15 minutes.
Preheat the oven to 200 C.
Bake the douillons for about 15 minutes until they begin to color,
then lower the temperature of the oven to 180 C. Bake for 20
minutes longer. Serve hot, accompanied by crÅme <FRAICHE>.
--------------------------------------------
** 24    YYIYY    Flan with Pears    A    cream    flan **

prep time : 00:25
cook time : 00:20
rest time : 00:05
cost : 1

Ingredients:
Williams pears    4
Lemon    1
Water    1/2 litre
Sugar    20 g




<FLAN>:
Milk    250 ml
Eggs    3
Sugar    20 g

Tools :
1 vegetable peeler
2 saucepans
1 wire whisk
1 mixing bowl
1 slicing knife
1 cutting board


8 <EGG> dishes
   (diameter 10 cm)
1 baking sheet

Preparation:
00:10 Preheat the oven to 150 C.
*PEEL*, core, and halve the pears, then rub them with lemon to
prevent discoloration.
Put the pear halves in a saucepan with the water, 20 g of sugar
and the juice of half a lemon. Bring to a boil, then reduce the heat
and <SIMMER> for 15 minutes. Remove from the heat and
let cool.
00:10 *MAKE* a flan.
00:03 Drain the pears. Place them on a cutting board and cut each one
crosswise into fine slices.
00:02 Arrange the slices in a circular pattern in the egg dishes and
cover with the flan mixture.
Place the egg dishes on a baking sheet. Bake for about 20 minutes.
Remove from the oven and allow to cool slightly before serving.
-------------------------------------------------
** 25    YYNNN    Tutti-frutti Charlotte    B    cake    lady fingers, crÅme anglaise, whipped cream **

prep time : 01:35
cook time : 00:15
rest time : 02:10
cost : 2

Ingredients:
<LADY> fingers:
Eggs    4
Sugar    100 g
Flour    100 g
Confectioners' sugar



Apricots and peaches (canned or
   very ripe)    100 g
Gelatin sheets    4





CrÅme <ANGLAISE>:
Milk    500 ml
Sugar    125 g
Egg yolks    6
Vanilla bean     1/2



<WHIPPED> cream:
Whipping cream    300 ml

Assorted fruits: apricots, peaches,
   cherries, pineapple, kiwis
Apricot jelly    150 g

Tools:
2 mixing bowls
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 baking sheet *COVERED*
   with wax paper
1 pastry bag with round tube
   (diameter 12-14 mm)
1 blender or food processor
1 small knife
1 saucepan
1 wooden spoon
1 strainer
2 bowls


1 cake pan
   (diameter 22 cm)
1 small saucepan

Preparation:
00:35 *PREPARE* the lady finger batter. In stage 6, pipe 20 "fingers"
and a spiral disc (diameter 20 cm) on the covered baking sheet.
00:02 *SOFTEN* the gelatin sheets.
00:02 Use an blender or food processor to <PUREE> the apricots
and peaches.
00:20 *MAKE* a crÅme anglaise.
Add the gelatin sheets to the custard while it is still hot. The gelatin
should dissolve completely. Add the apricot and peach purÄe and stir
with a whisk until well blended. Allow to cool but not to solidify.
00:10 Line the sides of a cake pan with halved lady finger cookies,
placing the rounded ends down. Set the disc in the center of
the pan, with the sugar-crusted side facing down.
00:15 Make the whipped *CREAM*.
Just before the fruit crÅme anglaise begins to solidify, gently fold
in the whipped cream using a whisk. This <MOUSSE> should
be well blended.
00:02 Pour the mousse into the mold and place in the refrigerator
until it sets, approximately 2 hours.
00:04 Unmold the charlotte and decorate with assorted fresh fruit.
00:05 Melt the apricot jelly in a small saucepan over low heat. Brush
it over the fruit with a pastry brush. Serve chilled.
------------------------------------------------
** 26    YNIYN    Oeufs ê la neige (Snow Eggs)    B    cream    crÅme anglaise, meringue **

prep time : 00:50
cost : 1

Ingredients:
CrÅme <ANGLAISE>:
Milk    375 ml
Sugar    90 g
Egg yolks    5
Vanilla bean    1/2



<MERINGUE> :
Egg whites    5
Salt    1 pinch
Sugar    50 g

<CARAMEL>:
Sugar    125 g
Water    40 ml

Tools:
1 small knife
2 saucepans
1 mixing bowl
1 wire whisk
1 wooden spoon
1 strainer (fine mesh)
2 bowls
1 soup spoon
1 slotted spoon
1 clean cloth

Preparation:
00:16 *MAKE* a crÅme anglaise.
00:05 *WHIP* the egg whites into stiff peaks, adding 1 pinch of salt and
then 50 g of sugar.
00:10 Put water in a large saucepan and bring to a boil, then reduce
the heat and let simmer. Using a soup spoon, scoop egg-shaped
ovals of whipped egg whites and immerse them in the water. Do
not put too many in the saucepan at once. <POACH> for 1 to 2
minutes on each side. Remove with a slotted spoon and drain on a
clean cloth.
00:05 Divide the crÅme anglaise into the dessert bowls. Set a couple of
"snow eggs," in each bowl of custard.
00:10 Just before serving, *PREPARE* a caramel with the remaining
sugar and the water. Spoon some caramel onto each "snow egg."
Serve immediately.
--------------------------------------------
** 27    NYYYY    Fenetra Tart    A    dough    pëte sablÄe **

prep time : 00:45
cook time : 00:30
rest time : 02:15
cost : 2

Ingredients:
Pëte <SABLEE>:
Flour    250 g
Butter    125 g
Sugar    125 g
Salt    5 g
Egg    1


<CANDIED> orange rinds    60 g
Candied lemon rinds    60 g
Juice of 1/2 lemon
Apricot jam    180 g
Egg whites    3
Flour    30 g


<GROUND> almonds    50 g
Sugar    80 g
Confectioners' sugar

Tools:
1 sifter or drum sieve
1 mixing bowl
2 bowls
1 fork
1 plastic bag
1 chef's knife
1 rolling pin

1 tart pan with removable
   bottom (diameter 22 cm),
   lightly buttered
Wax paper
Dried beans
1 wire whisk

Preparation:
00:18 *MAKE* the pëte sablÄe.
00:05 Dice the candied orange and lemon rinds. Place them in a bowl
and sprinkle with lemon juice. Set aside for several minutes to
soften.
00:05 *ROLL* out the dough and *LINE* the tart pan. Refrigerate
for at least 15 minutes.
Preheat the oven to 220 C.
00:05 *COVER* the bottom and sides of the tart shell with wax
paper and fill with dried beans. Bake for 15 minutes, checking the
color of the tart. Remove and allow to cool.
Lower the oven temperature to 160 C.
00:03 Mix the candied fruit rinds with the apricot jam. Spread this
mixture in the bottom of the tart shell.
00:07 *SIFT* the flour with 50 g of sugar. Mix in the ground almonds.
*WHIP* the egg whites into stiff peaks with 30 g of sugar.
Use a rubber spatula to gently fold the dry mixture into the egg
whites. Spread this evenly in the tart shell. Sprinkle with
confectioners' sugar.
Bake the tart for 15 minutes, until the surface is lightly golden.
Allow to cool before serving.
-----------------------------------------------
** 28    YNYYY    Flan    A    dough    pëte brisÄe, flan **

prep time : 00:30
cook time : 00:25
rest time : 00:15
cost : 1

Ingredients:
Pëte <BRISEE>:
Flour    250 g
Salt    5 g
Water    50 ml
Egg    1
Butter    125 g


<FLAN>:
Milk    1/2 litre
Eggs    3
Sugar    125 g
Flour    100 g

Tools:
1 sifter or drum sieve
1 mixing bowl
1 plastic bag
1 saucepan
1 wire whisk
1 tart pan with removable bottom
   (diameter 22 cm),
   *BUTTERED* and floured

Preparation:
00:15 *MAKE* the pëte brisÄe. Refrigerate.
00:10 Preheat the oven to 200 C .
*PREPARE* the flan. Allow to cool until lukewarm.
00:03 *LINE* the tart pan with the dough. Refrigerate for about 15
minutes.
Pour the flan mixture into the tart shell and bake for about 25
minutes.
Note: If the lower half of your oven does not emit high heat, it may
be preferable to prebake the tart shell for 10 to 15 minutes before
adding the flan mixture. Before prebaking, *COVER* the tart shell
with wax paper and fill it with dried beans to weight it.
---------------------------------------
** 29    YYNNN    Claire-Fontaine    B    cake    genoese, whipped cream **

prep time : 01:50
cook time : 00:15
rest time : 27:00
cost : 2

Ingredients:
<CANDIED> oranges:
Water    500 ml
Sugar    500 g
Oranges    2




<GENOESE>:
Eggs    3
Sugar    90 g
Flour    90 g
Butter    40 g



Syrup:
Water    100 ml
Sugar    100 g
Grand Marnier    3 tbsp

<WHIPPED> cream:
Whipping cream    650 ml

Orange juice    400 ml
Sugar    80 g
Egg yolks    5
Vanilla bean    1/2
Gelatin sheets    4
Apricot jelly (optional)

Tools:
3 saucepans
2 mixing bowls
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured

1 serrated knife
1 sharp knife
1 bowl
1 small knife
1 strainer (fine mesh)
1 large shallow bowl
2 wire whisks

Wax paper
1 pastry brush
1 wire rack

Preparation:
00:15 TWENTY-FOUR HOURS IN ADVANCE:
Make the candied oranges: bring the sugar and water to a boil
in a saucepan.While the syrup is heating, slice the unpeeled
oranges into thin rounds with a very sharp knife.
00:03 Remove the syrup from the heat and immerse the orange
rounds. Let sit at room temperature for 1 hour, then cover and
refrigerate for at least 24 hours.
Note: In order to reduce the bitterness of the oranges, it is
recommended to soak the sliced oranges in plain water for an hour
before cooking them in the sugar syrup. Change the water after 30
minutes.
00:17 ON THE DAY:
*PREPARE* a genoese cake.
00:05 *MAKE* a sugar syrup. Allow to cool and then add the Grand
Marnier.
00:02 Use a serrated knife to *SLICE* the genoese horizontally into two rounds.
00:03 Clean the cake pan. *CUT* out a disk of wax paper to cover
the bottom and sides of the pan. Place it in the pan.
00:02 *SOFTEN* the gelatin sheets.
00:03 *SPLIT* the vanilla bean and scrape out the seeds.
00:05 Put the orange juice and the vanilla (bean and seeds) in a
saucepan. Bring to a boil, then turn off the heat and let <INFUSE>
on the hot burner for 10 to 15 minutes.
00:05 *WHISK* the sugar and the egg yolks in a mixing bowl, beating
evenly and continuously until the mixture whitens and
becomes slightly frothy. It should be completely blended.
00:15 Slowly pour the hot orange juice through a strainer and onto the
egg yolks, while whisking continuously. Add the gelatin sheets and
stir until they dissolve completely. Allow to cool but not to solidify.
00:15 Make the whipped *CREAM*.
Just before the orange mixture begins to solidify, gently fold in the
whipped cream with a whisk. Continue to fold until this
<MOUSSE> is well blended.
00:10 Pour half of the mousse into the cake pan and place a cake
round on top. *SATURATE* with the Grand Marnier syrup using a
pastry brush. Pour the remaining mousse into the pan. *SET* the
second cake round on top and saturate with syrup. Refrigerate
until it sets, at least 2 hours.
00:05 Drain the candied oranges on a wire rack.
Turn the cake out onto a serving plate and decorate it with
the candied oranges. Serve chilled.
00:05 If desired, <GLAZE> the oranges with apricot jelly.
----------------------------------------------
** 30    YYIYY    SoufflÄ GlacÄ (Frozen SoufflÄ)    A    cream    whipped cream, meringue **

prep time : 00:45
rest time : 03:15
cost : 1

Ingredients:
Raspberries    600 g

<WHIPPED> cream:
Whipping cream    500 g




<MERINGUE>:
Egg whites    9
Sugar    500 g

Heavy cream    100 ml

Tools:
8 ramekins
Wax paper
Tape
1 blender or food processor
1 drum sieve
2 mixing bowls
1 tall, straight-sided bowl
1 wire whisk
1 saucepan
1 pastry brush
1 <CANDY> thermometer
1 rubber spatula
1 small ladle
1 metal blade spatula

Preparation:
00:05 Wrap a sheet of wax paper around each ramekin so as to form
a cylinder that is 5 cm higher than the ramekin. Fasten the wax
paper with tape.
00:05 Set aside several of the nicest raspberries for a garnish.
*PREPARE* a <COULIS> with the rest of the raspberries in a
blender or food processor. Do not add any lemon juice or sugar.
00:15 Make the whipped *CREAM*.
00:05 *MAKE* a meringue.
00:05 Transfer the whipped cream to a tall, straight-sided bowl. With
a rubber spatula, gently fold in the raspberry coulis, then the heavy
cream, and finally the meringue.
00:07 Using a small ladle, fill the ramekins to the top of the paper
cylinder with this mixture. Even out the top of each ramekin
with a blade spatula. Freeze for about 3 hours.
Remove the <SOUFFLES> from the freezer 15 minutes before
serving them.
00:03 Carefully remove the band of wax paper. Garnish each one
with a few raspberries.
----------------------------------------------
** 31    YYYNN    CrÉpes with Ginger and Passion Fruit SoufflÄ     B    dough    crÉpes **

prep time : 01:05
cook time : 00:05
rest time : 02:30
cost : 2

Ingredients:
<CREPES>:
Flour    250 g
Salt    1 pinch
Milk    500 ml
Beer    150 ml
Eggs    4
Butter    50 g

<SOUFFLE>:
Flour    10 g
Cornstarch    10 g
Egg yolks    3
Sugar    60 g
<CRYSTALLIZED> ginger    15 g


Passion fruit <PUREE>    125 g
Milk    125 ml
Egg whites    4
Raspberry <COULIS>    250 ml

Tools:
1 sifter
1 mixing bowl
1 wooden spoon
1 wire whisk
1 frying pan
1 chef's knife
1 saucepan
1 rubber spatula
Wax paper
1 baking sheet

Preparation:
00:25 *PREPARE* the crÉpe batter at least 2 hours in advance.
Fry 8 crÉpes and set them aside.
00:02 *SIFT* the flour and cornstarch together.
00:06 Place the egg yolks and sugar in a mixing bowl. *WHISK* vigorously
for several minutes until the consistency is frothy. Fold in the flour
and cornstarch. Whisk until the mixture is well blended.
00:03 Using a chef's knife, finely chop the crystallized ginger. Add
this to the mixture.
00:10 Combine the passion fruit purÄe and the milk in a saucepan.
Bring to a boil, then pour onto the egg and ginger mixture, while
whisking constantly. Return to the saucepan and bring to a boil.
Continue to stir with the whisk, and cook until the sauce thickens
to a creamy consistency. Remove from the heat and allow to cool
until lukewarm.
00:07 *WHIP* the egg whites into stiff peaks. Using a rubber spatula,
fold 1/4 of the egg whites into the passion fruit and ginger
mixture. Carefully add the rest of the egg whites.
00:04 Spoon some of this soufflÄ mixture onto the center of each crÉpe.
Fold the crÉpes in half. Refrigerate.
Preheat the oven to 220 C.
00:04 Just before serving, *COVER* a baking sheet with wax paper
and lay the crÉpes on it. Bake for 4 to 5 minutes.
00:04 While crÉpes are baking, cover the bottom of each plate with
raspberry coulis. Remove the crÉpes from the oven and place
one in the center of each plate. Serve immediately, otherwise the
soufflÄ will fall.
--------------------------------------------
** 32    YNIYY    Chocolate Fondant    A    cream    ? **

prep time : 00:40
cook time : 00:35
cost : 2

Ingredients:
Butter    160 g
Semisweet chocolate    240 g
Strong coffee    6 level tbsp
Eggs    8
Extrafine granulated sugar    180 g
Salt    1 pinch

Tools:
1 chef's knife
1 bowl and 1 saucepan fitted for a
   <BAIN>-MARIE
2 mixing bowls
1 wire whisk
1 rubber spatula
1 rectangular nonstick cake pan

Preparation:
00:05 *CREAM* the butter.
00:10 *CHOP* the chocolate very finely and *MELT* it in a
bain-marie. Add the creamed butter and the coffee.
Preheat the oven to 200 C.
00:10 *SEPARATE* the eggs.
*WHISK* the egg yolks with 50 g of sugar, beating
evenly and continuously for 4 to 5 minutes.
00:05 *WHIP* the egg whites with a pinch of salt into stiff peaks.
When the whites are firm, add the rest of the sugar and continue
to whisk until it is fully dissolved.
00:05 Remove the chocolate from the bain-marie and use a rubber
spatula to fold in the egg yolks. Fold in 1/4 of the whipped egg
whites, then pour the entire mixture onto the remaining whites.
Fold in gently.
00:05 Butter the cake pan. Pour the mixture into the pan and bake for 15
minutes. Reduce the temperature to 180 C and bake for about 20
minutes longer.
Remove from the oven and allow to cool to room temperature
before unmolding. Serve cold.
If desired, serve accompanied by crÅme <ANGLAISE>.
--------------------------------------------
** 33    YYNNN    Dame Blanche    B    cake    genoese, chantilly cream **

prep time : 01:05
cook time : 00:15
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<CHANTILLY> cream:
Whipping cream    750 ml
Confectioners' sugar    100 g

Syrup:
Water    150 ml
Sugar    150 g
Kirsch    100 ml
Fresh cherries    150 g
Chopped roasted almonds    50 g
Red fruit jelly (optional)

Tools:
2 saucepans
1 mixing bowl
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 wire rack
1 tall, straight-sided bowl
1 serrated knife
1 metal blade spatula
1 pastry bag with round tube
1 cardboard disc
   (diameter 24 cm)

Preparation:
00:17 *MAKE* a genoese cake.
00:15 *PREPARE* the chantilly cream.
00:05 Make a sugar *SYRUP*. Allow to cool, then add the kirsch.
00:02 Using a serrated knife, *CUT* the genoese horizontally into two
rounds. Place the top round, crust-side down, on a cardboard
disk of the same diameter.
00:07 Use a pastry brush to *SATURATE* this layer with the kirsch
syrup, then spread chantilly cream over it. Top with several
halved cherries.
00:03 *SET* the second cake layer on this and saturate with kirsch
syrup.
00:15 *FROST* the cake with chantilly cream.
*FILL* a piping bag with the remaining chantilly cream. Pipe a
circle of small balls of chantilly cream around the top edge
of the cake. Fill the center with cherries.
If desired, <GLAZE> the cherries with melted red fruit jellly.
00:02 *COVER* the bottom half of the sides of the cake with
chopped roasted almonds.
------------------------------------------------------
** 34    YNIYN    Ile flottante (Floating Island) with Pralines    B    cream    crÅme anglaise, meringue **

cook time : 00:25
prep time : 00:45
cost : 2

Ingredients:
CrÅme <ANGLAISE>:
Egg yolks    6
Sugar    100 g
Milk    500 ml




Egg whites    6
Salt    1 pinch
Sugar    150 g
<PRALINES>    80 g

<CARAMEL>:
Water    100 ml
Sugar    300 g

Tools :
1 mixing bowl
1 wire whisk
3 wooden spoons
1 bowl
1 conical sieve
1 mixing bowl with base
1 mortar and pestle
1 small frying pan
1 skimmer
1 pastry brush
1 ovenproof saucepan
   (diameter 15-17 cm)
1 large serving bowl

Preparation:
00:16 *MAKE* a crÅme anglaise.
00:05 *WHIP* the 6 egg whites into stiff peaks with a pinch of salt
and 150 g of sugar.
Preheat the oven to 150 C.
00:05 Coarsely grind the pralines using a mortar and pestle.
With a wooden spoon, gently fold the ground pralines into the
whipped egg whites.
00:12 *PREPARE* a caramel. Coat a saucepan (diameter 15-17 cm) with
the caramel, covering the bottom and sides entirely. Spread the
mixture of egg whites and pralines in the saucepan and place it
immediately in the preheated oven. Bake for approximately 25
minutes.
00:02 Remove from the oven and quickly unmold the "floating
island." Allow it to cool.
00:02 Pour the crÅme anglaise into a large serving bowl until it is 1/3
full. Place the "floating island" on top and cover with the remaining
caramel. Serve immediately.
------------------------------------------
** 35    YNYNN    Religieuse     B    dough    pëte sucrÄe, choux pastry, mousseline cream **

prep time : 02:15
cook time : 00:45
rest time : 02:15
cost : 1

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

<CHOUX> batter:
Water    250 ml
Butter    100 g
Flour    150 g
Eggs    4 or 5
Salt    1 pinch


<EGG>-GLAZE:
Egg    1
Salt    1 pinch





<MOUSSELINE> cream:
Milk    300 ml
Sugar    60 g
Cornstarch    45 g
Egg yolks    4
Vanilla bean    1/2
Butter    150 g

Semisweet chocolate    150 g

Chocolate icing:
Confectioners' sugar    400 g
Water    4-5 tbsp
<COUVERTURE> or semisweet
   chocolate    40 g

Tools:
1 sifter or drum sieve
2 mixing bowls
1 plastic bag
1 fork
Wax paper
Dried beans
2 saucepans fitted for a
   *BAIN*-MARIE
1 tart pan with removable bottom
   (diameter 18 cm),
   lightly buttered
1 wooden spoon
3 pastry bags
1 large round pastry tube
1 small round tube
1 small star tube
1 wire whisk
1 strainer (fine mesh)
2 bowls
1 pastry brush
1 baking sheet *COVERED*
   with wax paper

Preparation:
00:12 *MAKE* the pëte sucrÄe.
Preheat the oven to 200 C.
00:05 *ROLL* out the dough and *LINE* the tart pan. Allow to
settle for about 15 minutes.
00:05 *COVER* the bottom and sides of the tart shell with wax paper
and fill with dried beans. Bake for about 15 minutes. The tart
should become golden brown. Remove and allow to cool.
Raise the oven temperature to 230 C.
00:15 Make the choux *BATTER*.
00:12 *FILL* a pastry bag fitted with a round tube with choux batter.
*PIPE* 12 Äclairs (15 cm long) and 2 rings (diameters 12 and 15 cm)
onto a covered baking sheet. Finally, pipe a large ball.
00:08 *PREPARE* the egg-glaze.
Using a pastry brush, coat the choux with egg-glaze. Bake for 10
minutes. Lower the oven temperature to 180 C when the pastries
swell and begin to color. Bake for 20 minutes longer with the oven
door propped open slightly, until the pastries are dry and firm.
Remove from the oven and allow to cool.
00:25 Make the mousseline *CREAM*.
*MELT* the semisweet chocolate (150 g) in a bain-marie. Reserve 1/4
of the cream and combine the rest with the melted chocolate.
00:03 Using a small tube or a metal cone, make holes in the choux
pastries: make 2 holes in each Äclair, 4 holes in each ring, and 1 hole
in the ball.
00:05 Fit a pastry bag with a small round tube and fill the choux
pastries with chocolate mousseline cream.
00:10 Make the icing: melt the chocolate in a bain-marie.
*SIFT* the confectioners' sugar into a bowl. Add the water
gradually while stirring continuously with a wooden spoon,
until the icing is the consistency of light syrup.
Fold in the melted chocolate. Mix well.
00:10 Dip all of the choux pastries in the chocolate icing. Let them sit
until the chocolate hardens.
00:15 Stand the Äclairs in the tart shell to form a pyramid. Stick them
together with some of the remaining chocolate mousseline cream.
Place the large choux ring on top of the pyramid, then the small
ring, and set the ball on top.
00:10 Using a pastry bag fitted with a star tube, decorate the
cake with the white mousseline cream.
-------------------------------------------
** 36    YYIYN    Grapefruit and Orange Gratin    B    fruit    meringue **

prep time : 00:50
cook time : 00:05
cost : 1

Ingredients:
Pink grapefruit    4
Oranges    5
Eggs    5
Milk    125 ml
Sugar    225 g
Fresh <FROMAGE> blanc    200 g
Salt    1 pinch

Tools :
Paper towels
1 filleting knife
4 <EGG> dishes (porcelain)
1 mixing bowl
1 bowl
1 <INSTANT>-READING
   thermometer

1 saucepan
1 wire whisk
1 rubber spatula

Preparation:
00:15 Peel the  grapefruit  and *ORANGES* with a filleting knife,
and cut out the sections. Drain the fruit sections on paper towels.
Arrange a circular pattern of alternating pieces of orange and
grapefruit in each egg dish. Set aside.
00:03 *SEPARATE* the egg yolks and whites. Reserve the whites
in a mixing bowl, and put the yolks in a bowl.
00:12 In a saucepan, mix together the milk, 75 g of sugar and the
fromage blanc. Bring to a boil, then pour the mixture over the egg
yolks while whisking continuously.
Return the mixture to the saucepan and place over a very low heat.
Continue to beat with the whisk for 5 to 8 minutes (the temperature
should not go above 40 C). Once the mixture becomes foamy (a
<SABAYON> ), remove it from the heat, and continue to beat until
completely cool.
00:08 *WHIP* the egg whites into stiff peaks with the remaining sugar.
Using a rubber spatula, fold half of the egg whites into the cool sabayon.
(The remaining egg whites can be used to prepare other desserts
with <MERINGUE>.)
00:08 Preheat the broiler. Pour the sabayon into the egg dishes,
covering the fruit. Place the egg dishes under the broiler for a few
minutes. Check them often, as the sabayon may burn very quickly.
Serve immediately upon removing from the broiler.
---------------------------------------------
** 37    YNNNY    Doboschtorte    A    cake    genoese, butter cream **

prep time : 01:10
cook time : 00:15
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<BUTTER> cream:
Butter    250 g
Sugar    100 g
Egg yolks    4
Dark semisweet chocolate    500 g



<CARAMEL>:
Water    30 ml
Sugar    100 g

Tools:
2 saucepans
3 mixing bowls
1 wire whisk
1 sifter
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 wire rack
1 serrated knife
1 <CANDY> thermometer
1 <BAIN>-MARIE
1 vegetable peeler

Preparation:
00:17 Make a genoese *CAKE*. After unmolding the genoese, clean
and lightly oil the cake pan using paper towels. Set aside.
00:12 *PREPARE* a butter cream.
*MELT* half of the chocolate in a bain-marie.
Blend this into the butter cream.
00:03 Using a serrated knife, *CUT* the genoese horizontally into 3
rounds. Set aside.
00:10 *MAKE* a caramel. Pour the caramel into the (lightly oiled) cake pan.
Place the top cake round, crust-side down, in the <CARAMELIZED>
pan. Press very lightly. Let cool completely before unmolding.
00:13 *SPREAD* half of the chocolate butter cream on the crumb-
side of the bottom cake round. Set the middle round on this and
cover with the remaining butter cream. Place the caramelized
round, caramel-side up, on top.
00:15 Use a vegetable peeler to *FLAKE* the remaining chocolate.
Carefully *PRESS* the flakes around the sides of the cake.
------------------------------------------------------
** 38    YNYNN    NapolÄon    B    dough    pëte feuilletÄe, crÅme pëtissiÅre **

prep time : 01:50
cook time : 00:30
rest time : 01:30
cost : 2

Ingredients:
Pëte <FEUILLETEE>:
Flour    300 g
Salt    5 g
Water    150 ml
Butter    225 g



CrÅme <PATISSIERE>:
Milk    250 ml
Sugar    50 g
Cornstarch    25 g
Egg yolks    3
Vanilla bean    1/4
Butter    5 g

Confectioners' sugar

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 baking sheet *COVERED*
   with wax paper


1 wire rack
1 saucepan
1 mixing bowl
1 wire whisk
1 conical sieve
1 bowl


1 pastry brush
1 serrated knife
1 metal blade spatula
1 skewer

Preparation:
01:00 *PREPARE* the pëte feuilletÄe. Refrigerate.
00:15 Preheat the oven to 220 C.
*ROLL* out the dough into a large, thin rectangle and place it on a
covered baking sheet. Stick the dough with a fork. Refrigerate for
about 15 minutes.
00:18 *MAKE* the crÅme pëtissiÅre. Refrigerate.
Bake the dough for about 10 minutes. Lower the oven temperature
to 180 C when the dough begins to turn golden. Bake for 15 to 20
minutes longer.
00:02 Remove from the oven and transfer to a wire rack to cool.
00:10 Using a serrated knife, *CUT* the cooled pastry into 3 equal-sized
rectangles. Use a blade spatula to *SPREAD* half of the crÅme
pëtissiÅre over one of the rectangles. Place another rectangle
on this and press lightly to even out the cream. Cover with the
remaining crÅme pëtissiÅre. Set the third rectangle on top, flat side
up. Press lightly, then use a blade spatula to remove the excess
cream from the sides of the pastry.
00:05 *SPRINKLE* heavily with confectioners' sugar. Heat the tip of a
skewer until it is red-hot, then score a lattice pattern in the
sugar on top of the pastry.
----------------------------------
** 39    NNYYY    Waffles    A    dough    ? **

prep time : 00:20
cook time : 00:05
rest time : 02:00
cost : 1

Ingredients:
Flour    300 g
Sugar    50 g
Fresh yeast    10 g
Eggs    2
Milk    1/2 litre
Salt    1 pinch
Confectioners' sugar

Tools:
1 bowl
1 sifter or drum sieve
1 mixing bowl
1 wooden spatula
Plastic wrap
1 ladle
1 waffle iron
1 small knife

Preparation:
00:01 Dissolve the yeast in a some lukewarm milk.
00:08 *SIFT* the flour into a mixing bowl. Add the sugar, salt, and eggs.
Begin to stir with a wooden spatula. Add the diluted yeast and
knead the mixture until it is a smooth paste. Add enough milk to
obtain a smooth and fluid batter. Cover and let sit at room
temperature for 2 hours.
00:05 Heat the waffle iron and, if necessary, grease it. Pour a small
ladleful of batter onto the iron, close it, and turn it over so that
the batter spreads evenly to all the corners. Cook for a few
minutes until golden brown.Use a small knife to remove the
waffles if necessary.
00:02 Sprinkle the waffles with confectioners' sugar just before
serving.
---------------------------------------------------
** 40    YNNNN    Chocolate Flower Cake    B    cake    chocolate genoese, butter cream **

prep time : 01:30
cook time : 00:15
rest time : 00:15
cost : 3

Ingredients:
Chocolate <GENOESE>:
Eggs    4
Sugar    120 g
Flour    100 g
Cocoa powder    20 g
Butter    60 g


<BUTTER> cream:
Butter    375 g
Sugar    180 g
Eggs    3

Syrup:
Water    100 ml
Sugar    100 g
Dark semisweet chocolate    250 g
Chocolate sprinkles    50 g

Tools:
3 saucepans
2 mixing bowls
1 <BAIN>-MARIE
1 <CANDY> thermometer
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 wire rack
1 serrated knife
1 pastry brush
1 metal blade spatula
1 plate

1 vegetable peeler
1 cardboard disc (diameter 24 cm)
Wax paper

Preparation:
00:18 *PREPARE* a chocolate genoese cake.
00:12 *MAKE* a butter cream.
*MELT* the chocolate in a bain-marie. The temperature
of the chocolate should not surpass 30 C.
Blend 2 large tbsp of melted chocolate into the butter cream.
00:05 Make a sugar *SYRUP*. Allow to cool.
00:02 Using a serrated knife, *CUT* the genoese horizontally into 2 rounds.
Place the bottom round, crust-side down, on the cardboard disc.
00:10 *SATURATE* this bottom layer with syrup, then use a blade
spatula to *SPREAD* about 1/3 of the chocolate butter cream over it.
*SET* the second round on top, crust-side up, and press lightly to
even out the cake. Saturate with syrup.
00:15 *FROST* the cake with the rest of the chocolate butter cream.
Carefully *PRESS* chocolate sprinkles all around the bottom half of
the sides of the cake.
00:15 Make approximately 100 chocolate *PETALS* on wax paper.
Refrigerate for at least 15 minutes, until they harden.
00:10 Remove the petals from the wax paper and arrange them in the
form of a large flower blossom to cover the top of the cake.
----------------------------------------
** 41    YNYNN    Chocolate NapolÄon    B    dough    pëte feuilletÄe, crÅme pëtissiÅre **

prep time : 02:05
cook time : 00:30
rest time : 01:15
cost : 3

Ingredients:
Pëte <FEUILLETEE>:
Flour    300 g
Salt    5 g
Water    150 ml
Butter    225 g
Cocoa powder    100-150 g


CrÅme <PATISSIERE>:
Milk    250 ml
Sugar    50 g
Cornstarch    25 g
Egg yolks    3
Vanilla bean    1/4
Butter    5 g

Icing:
Confectioners' sugar (approx.)    300 g
Water    3-4 tbsp
<COUVERTURE> or semisweet
   chocolate    30 g

Pulverized cookie crumbs

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 baking sheet *COVERED*
   with wax paper
1 wire rack
1 <BAIN>-MARIE
1 wooden spatula
1 saucepan
1 mixing bowl
1 wire whisk
1 strainer (fine mesh)
1 bowl
1 pastry brush

1 small knife
1 metal blade spatula
Paper

Preparation:
01:00 *PREPARE* the pëte feuilletÄe: in stage 9, sprinkle the dough
with cocoa powder instead of flour for the 5th and 6th turns.
Refrigerate.
Preheat the oven to 220 C.
00:15 *ROLL* out the dough into a large, thin rectangle and place it
on a covered baking sheet. Stick the dough with a fork. Refrigerate
for about 15 minutes.
00:18 *MAKE* the crÅme pëtissiÅre. Refrigerate.
Bake the dough for about 10 minutes, then lower the oven
temperature to 180 C and bake for 15 to 20 minutes longer.
Remove from the oven and cool on a wire rack.
00:10 With a small knife, cut out 3 equal sized rounds in the pastry
by tracing around a plate.
Use a blade spatula to *SPREAD* half of the crÅme pëtissiÅre on one
of the rounds. Place another round on this and press lightly to even
out the cream. Cover with the remaining crÅme pëtissiÅre. Set the
third round on top, flat side up. Press lightly, then use a blade
spatula to remove the protruding cream from the sides of the pastry.
00:04 Make a paper *CONE*.
00:07 Prepare the icing: *MELT* the chocolate in a bain-marie.
*SIFT* the confectioners' sugar into a bowl. Add the water
gradually while stirring with a wooden spoon, until the icing is the
desired consistency. If the icing must sit, cover it immediately with
plastic wrap.
00:03 *FILL* the paper cone with 1/3 of the white icing.
Put the remaining icing in a bowl and blend in the melted chocolate.
00:06 *POUR* the chocolate icing over the cake very quickly, spreading
it with a blade spatula.
<MARBLE> the icing: pipe a spiral design with the (cone of) white
icing, working from the center of the cake outward.
With the point of a small knife, lightly mark 8 straight lines from the
center of the cake to the edge. Between these, lightly mark 8 more
straight lines from the edge to the center.
00:02 Carefully *PRESS* the cookie crumbs all around the sides of
the cake.
------------------------------------------------------
** 42    NYIYY    Iles flottantes (Floating Islands) with Coulis    A    cream    meringue **

prep time : 00:25
cost : 2

Ingredients:
Fresh raspberries    500 g
Sugar    250 g
Juice of 1 lemon
Egg whites    5
Sliced roasted almonds

Tools:
1 blender or food processor
1 drum sieve
1 soup spoon
1 large saucepan
1 slotted spoon
1 clean cloth

Preparation:
00:05 *MAKE* a raspberry <COULIS> with 200 g of sugar and the
lemon juice in a blender or food processor.
00:05 *WHIP* the egg whites into stiff peaks with a pinch of salt,
then blend in the remaining sugar.
00:10 Fill a large saucepan with water, bring to a boil, reduce the heat,
and let <SIMMER>. Using a soup spoon, scoop large egg-shaped
ovals of whipped egg whites and immerse these in the water. Do
not put too many in the saucepan at once. <POACH> for 1 to 2
minutes on each side. Remove with a slotted spoon and drain on a
clean cloth.
00:05 Divide the raspberry coulis into shallow dessert bowls. Set a
couple of "floating islands" in each bowl.
Decorate them with sliced almonds. Serve immediatley.
---------------------------------------
** 43    YYNNY    Black Forest Cake    A    cake    chocolate genoese, chantilly cream **

prep time : 01:25
cook time : 00:15
cost : 3

Ingredients:
Chocolate <GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Cocoa powder    20 g
Butter    60 g


<CHANTILLY> cream:
Whipping cream    500 ml
Confectioners' sugar    50 g

Syrup:
Water    150 ml
Sugar    50 g
Kirsch    100 ml
Pitted cherries in syrup    150 g
Chocolate    125 g

Tools:
1 saucepan
1 mixing bowl
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 wire rack
1 tall, straight-sided bowl
1 serrated knife
1 metal blade spatula
1 pastry brush
1 vegetable peeler
1 cardboard disc
   (diameter 24 cm)

Preparation:
00:18 *MAKE* a chocolate genoese cake.
00:15 *PREPARE* a chantilly cream.
00:05 Make a sugar *SYRUP*. Allow to cool, then add the kirsch.
00:03 Using a serrated knife, *CUT* the genoese into 3 rounds.
Place the bottom round, crust-side down, on a cardboard disk
of the same diameter.
00:06 *SATURATE* this bottom layer with kirsch syrup, then *SPREAD*
a layer of chantilly cream over it and scatter cherries all around.
00:12 *SET* the second round on top. Saturate with kirsch syrup and
spread a layer of chantilly cream. Scatter some cherries, then
add the third round and saturate with syrup.
00:10 *FLAKE* the chocolate. Refrigerate.
00:15 *FROST* the cake with chantilly cream and *COVER*
entirely with chocolate flakes.
-----------------------------------------------
** 44    NYYYY    CrÉpes Suzette     A    dough    crÉpes **

prep time : 00:45
rest time : 00:30
cost : 1

Ingredients:
<CREPES>:
Flour    250 g
Salt    1 pinch
Milk    500 ml
Beer (or cider)    150 ml
Eggs    4
Butter    50 g
Oil

Confectioners' sugar    4 tbsp
Orange    1
Lemon    1
Butter    50 g
Grand Marnier    4 tbsp
Sugar
Butter    50 g
Cognac (optional;
   to flambÄ the crÉpes)

Tools :
1 sifter or drum sieve
1 mixing bowl
1 wire whisk
2 frying pans
1 wooden spoon
1 clean cloth
1 ladle
1 small bowl

Preparation:
00:25 *PREPARE* the crÉpe batter. Refrigerate for 20 to 30 minutes,
then fry 8 crÉpes. Set these aside.
00:02 Squeeze the orange and lemon, saving all of the juice in a small
bowl.
00:15 Set a frying pan over low heat and allow it to warm, then add 2
tbsp of confectioners' sugar. Sprinkle with half of the orange and
lemon juice. Heat this mixture until it becomes a light <CARAMEL>.
Add 25 g of butter and mix gently with a wooden spoon.
Remove from the heat and add 2 tbsp of Grand Marnier.
Dip the crÉpes in the frying pan, one at a time, and fold them in half
and then in triangular quarters. Put the pan back on a low heat and
brown the crÉpes very lightly.
Serve the crÉpes sprinkled with sugar and melted butter.
Repeat this procedure for the remaining crÉpes. If desired,
<FLAMBE> them with Cognac.
------------------------------------------------------
** 45    YYINN    Crisp Apple Millefeuille with Quince Jelly    B    fruit    whipped cream **

prep time : 01:05
rest time : 12:00
cost : 2

Ingredients:
Dried apples:
Water    250 ml
Sugar    75 g
Golden Delicious apples    2
Lemon    1/2



<CARAMELIZED> apples:
Golden Delicious apples    2
Lemon    1/2
Sugar    60 g
Water    45 ml



<WHIPPED> cream:
Whipping cream    100 ml

Apple sauce, thick    100 g
Ground cinnamon    1/2 tsp



<QUINCE> sauce:
Quince or apple jelly    200 g
Lemon juice    1 tbsp

Tools :
2 saucepans
1 vegetable peeler
1 apple corer
1 chef's knife
1 skimmer
1 metal spatula
1 wooden spoon
2 bowls
1 mixing bowl
1 wire whisk
1 plastic spatula
1 baking sheet

Preparation:
00:05 THE EVENING BEFORE:
*MAKE* a sugar syrup using 250 ml of water and 75 g of
sugar. Remove from the heat and allow to cool completely.
00:06 *PEEL* and core 2 apples, leaving them whole.
Using a chef's knife, slice the apples crosswise into thin rounds.
00:01 Once the syrup has cooled completely, immerse the apple
rounds and allow them to <MACERATE> for 12 hours.
00:01 ON THE DAY:
Grease a baking sheet with butter.
Preheat the oven to 140 C.
00:10 Use a skimmer to remove the apple rounds from the syrup,
and set them on the baking sheet. Place in the oven and allow the
apples to bake until they turn slightly golden.
Loosen them on the tray with a metal spatula.
Allow the oven to cool to 50 C.
Leave the apples in the oven.
00:05 Make the caramelized apples: using a vegetable peeler, peel 2
apples. Cut them into 1/2 cm cubes.
00:08 Boil 30 ml of water with 60 g of sugar in a small saucepan.
Immerse the diced apples and cook over a medium heat until
the syrup turns slightly golden. Remove from the heat and
add 15 ml of water. Stir gently with a wooden spoon.
Use a skimmer to remove the apple cubes from the <CARAMEL>.
Place in a bowl and refrigerate.
00:12 *PREPARE* the whipped cream.
00:03 Make the apple <MOUSSE>: combine the apple sauce and
ground cinnamon in a mixing bowl. Using a rubber spatula, gently
fold in the whipped cream.
00:02 Melt the quince jelly in a saucepan over a low heat. Remove
from the heat and stir in the lemon juice.
00:08 Just before serving, spoon some apple mousse onto the center
of each plate. Make the <MILLEFEUILLE> by alternating 3 or 4
layers of apple rounds with the apple cubes and mousse. Set an
apple round on top. Spread 2 tbsp of quince sauce around
each millefeuille.
-----------------------------------------------------
** 46    YNNYY    Strawberry Gëteau    A    cake    genoese, mousseline cream **

prep time : 01:40
cook time : 00:15
cost : 3

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<MOUSSELINE> cream:
Milk    250 ml
Sugar    50 g
Cornstarch    35 g
Egg yolks    3
Vanilla bean    1/3
Butter    125 g

Syrup:
Water    100 ml
Sugar    100 g

Strawberries    150 g
<ALMOND> paste, *GREEN*    80 g


Confectioners' sugar
Dark semisweet
   chocolate    20 g

Tools:
2 saucepans
2 mixing bowls
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 square cake pan,
   *BUTTERED* and floured
1 strainer (fine mesh)
2 bowls
1 serrated knife
1 pastry brush
1 rolling pin
Wax paper


1 cardboard square
   (same size as the cake pan)
2 saucepans fitted for a
   <BAIN>-MARIE

Preparation:
00:18 *MAKE* a genoese cake.
00:25 *PREPARE* the mousseline cream.
00:05 Make a sugar *SYRUP*. Allow to cool.
00:10 Carefully wash and hull the strawberries. Cut the larger ones
in half.
00:02 Using a serrated knife, *CUT* the genoese horizontally into 2 square
slices. Place one of these, crust-side down, on the cardboard square.
00:15 With a pastry brush, *SATURATE* this bottom cake with kirsch syrup,
then *SPREAD* half of the mousseline cream over it. Distribute
the strawberries on top and then spread half of the remaining
cream over them. *ADD* the second layer, crust-side up, and press
lightly to even out the cake. Saturate the cake with syrup and cover
the top with the rest of the cream.
00:10 *ROLL* out the almond paste into a square the same width as
the cake. Lay this on top of the cake and press it lightly with your
fingertips.
00:05 Using a serrated knife, carefully trim the sides of the cake, exposing
the interior and the strawberries. To facilitate this process,
refrigerate the cake and place it on a cutting board before trimming.
00:05 *MELT* the chocolate in a bain-marie.
00:10 Make a paper *CONE*, *FILL* it with melted chocolate, and
decorate the cake.
-------------------------------------------
** 47    YNYNN    Bee Hive    B    dough    brioche, crÅme pëtissiÅre **

prep time : 01:05
cook time : 00:40
rest time : 00:50
cost : 2

Ingredients:
<BRIOCHE>:
Flour    350 g
Fresh yeast    10 g
Milk    3 tbsp
Sugar    40 g
Salt    1 pinch
Eggs    4
Butter    200 g

<EGG>-GLAZE:
Egg    1
Salt    1 pinch




CrÅme <PATISSIERE>:
Milk    250 ml
Sugar    50 g
Cornstarch    25 g
Egg yolks    3
Vanilla bean    1/4
Butter    10 g

Thinly sliced almonds    80 g
Honey (warmed)    2 tbsp
Confectioners' sugar    50 g

Tools:
3 bowls
Plastic wrap
1 saucepan
1 mixing bowl
1 wire whisk
1 strainer (fine mesh)


1 pastry brush
1 serrated knife
1 metal blade spatula

Preparation:
00:25 Prepare the brioche *DOUGH*.
Preheat the oven to 180 C.
00:05 When the dough has risen for the first time, *KNEAD* it again
and shape it into a large ball. Flatten this ball on a baking sheet
and let it rise again in a warm place (25-30 C) for 20 minutes.
00:10 *PREPARE* the egg-glaze. Using a pastry brush, coat the
brioche lightly with egg-glaze then with the warmed honey.
Sprinkle the almonds and sugar all over the top.
Bake for 40 minutes. Cover the dough with aluminum foil, if
necessary, to prevent it from becoming too brown. Remove from the
oven and allow to cool.
00:20 *MAKE* the crÅme pëtissiÅre.
00:05 Slice the brioche in half horizontally with a serrated knife.
Spread the crÅme pëtissiÅre over the bottom half, and then
replace the top half (nut-side up).
-----------------------------------------
** 48    NNNYY    Madeleines    A    cake    butter cream **

prep time : 00:30
cook time : 00:10
rest time : 00:30
cost : 1

Ingredients:
<BUTTER> cream:
Butter    180 g
Sugar    200 g
Eggs    6

Flour    200 g
Baking powder    1 tsp
Vanilla extract    1 tsp

Tools:
1 mixing bowl
1 wooden spatula
1 sifter or drum sieve
1 soup spoon
1 <MADELEINE> mold
1 wire rack

Preparation:
00:10 *CREAM* the butter in a mixing bowl. Mix in the sugar, then
add the eggs, one at a time.
00:05 *SIFT* together the flour and the baking powder. Add this
to the butter cream.
00:02 Mix in the vanilla extract. Refrigerate for about 30 minutes.
00:05 Preheat the oven to 220 C.
*GREASE* and flour the madeleine mold.
00:05 Using a soup spoon, distribute the batter evenly into the
compartments of the mold.
00:03 Bake immediately for about 10 minutes.
Upon removing from the oven, unmold the madeleines onto
a wire rack and allow to cool.
----------------------------------------------
** 49    NYNYY    Coconut Gëteau    A    cake    cake **

prep time : 00:50
cook time : 00:25
cost : 2

Ingredients:
<CAKE>:
Eggs    4
Sugar    150 g
Flour    40 g
Grated coconut    100 g
Melted butter     60 g


Rum    3 tbsp
Strips of coconut
   (fresh, dried, or candied)

Tools:
1 mixing bowl
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm)
1 wire rack

Preparation:
00:03 Preheat the oven to 180 C.
*BUTTER* and flour the cake pan.
00:30 *PREPARE* a cake batter, adding the grated coconut to the
flour.
00:05 Pour the batter into the cake pan and bake for 25 minutes.
Allow to cool slightly in the pan. Unmold the cake on a wire rack
and allow to cool completely.
00:10 Just before serving, sprinkle the cake with rum and decorate
with thin strips of fresh coconut.
------------------------------------------
** 50    NNYNN    Palmiers    B    dough    pëte feuilletÄe **

prep time : 01:25
cook time : 00:15
rest time : 01:20
cost : 1

Ingredients:
Pëte <FEUILLETEE>:
Flour    500 g
Salt    10 g
Water    250 ml
Butter    375 g

Extrafine granulated sugar

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 triangular pie server
1 wire rack

Preparation:
00:45 *MAKE* the pëte feuilletÄe: stop at stage 9, before the final
turns.
00:15 Sprinkle the dough amply with sugar instead of flour for the
fifth and sixth *TURNS*. Refrigerate for 15 to 20 minutes.
Preheat the oven to 220 C.
00:10 Roll out the dough into a large square, 5 mm thick. Fold one
of the sides over twice so that it reaches the middle of the square.
Fold the other side in the same manner, so that it meets the first.
Fold one half over the other to form 8 layers of thickness. Cut the
dough (crosswise) into 8 mm thick slices.
00:10 Sprinkle the baking sheet lightly with water. Arrange the slices
of rolled dough on the baking sheet, cut-side down, leaving space
for them to spread. Bake for 10 minutes.
00:05 Turn the palmiers over with a pie server, so that the other side can
<CARAMELIZE>. Bake for 5 minutes longer. Remove immediately
from the baking sheet and transfer to a wire rack to cool.
------------------------------------------------
** 51    NNNYY    Marble Cake    A    cake    ????? **

prep time : 00:35
cook time : 00:50
cost : 1

Ingredients:
Flour    120 g
Baking powder    1 tbsp
Eggs    4
Butter    200 g
Sugar    200 g
Milk (lukewarm)    150 ml
Unsweetened cocoa powder    80 g

Cornstarch    80 g
Vanilla extract    1 tbsp
Salt    1 pinch

Tools:
1 sifter or drum sieve
4 bowls
1 rectangular cake pan
1 wooden spatula
1 wire whisk
1 wire rack

Preparation:
00:02 *BUTTER* and flour the cake pan.
00:05 *SIFT* together the flour and the baking powder.
*SEPARATE* the eggs, putting the whites and the yolks into
different bowls.
00:10 *CREAM* the butter. Add 150 g of sugar and whisk until
the mixture becomes creamy. Add the egg yolks, then the flour
and lukewarm milk. When the batter is well blended, divide it into 2
bowls. Add the cocoa powder to one bowl, and the cornstarch and
vanilla extract to the other. Mix well.
00:10 Preheat the oven to 180 C.
*WHIP* the egg whites with a pinch of salt into stiff peaks. Fold in
the remaining sugar. Add half of the egg whites to each bowl of
batter and fold in gently.
00:05 Pour both batters into the cake pan, alternating between the
white and brown. With the handle of a spoon, gently stir the batter
in small, even circles, in order to obtain a marble pattern.
Bake for about 50 minutes. Insert the blade of a knife into the cake
to check if it is done. The blade should be dry, clean, and hot when
extracted. Remove from the oven. Allow the pan to cool to room
temperature before unmolding the cake. Turn it out onto a cake rack
and let cool completely. If desired, serve the cake with a crÅme
<ANGLAISE> or whipped cream.
-------------------------------------------
** 52    YNNNY    Chestnut Gëteau    A    cake    genoese, whipped cream **

prep time : 01:10
cook time : 00:15
rest time : 02:00
cost : 3

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



Milk    200 ml
Sweet chestnut cream    200 g
Sugar    40 g
Egg yolks    4
Gelatin sheets    5



Syrup:
Water    120 ml
Sugar    120 g
Rum    90 ml

<WHIPPED> cream:
Whipping cream    250 ml

<CANDIED> chestnuts    20
Confectioners' sugar

Tools:
1 saucepan
2 saucepans fitted for a
   <BAIN>-MARIE
2 mixing bowls
1 wire whisk
1 sifter or drum sieve
1 rubber spatula

1 cake pan (diameter 23 cm),
   *BUTTERED* and floured
1 small saucepan
1 <SPRINGFORM> pan
   (diameter 23 cm)
1 wooden spatula
1 serrated knife
1 pastry brush

Preparation:
00:17 *MAKE* a genoese cake.
00:05 Combine the milk and the chestnut cream in a saucepan and
bring to a boil, then turn off the heat and let <INFUSE> on the
hot burner for 10 to 15 minutes.
00:05 *WHISK* the egg yolks with the sugar in a mixing bowl,
beating evenly and continuously until the mixture whitens and
becomes slightly frothy. It should be completely blended.
00:05 Pour the hot milk slowly onto the egg yolks while continuing
to whisk.
00:03 Transfer the mixture into a saucepan that is set in a hot
bain-marie, and place over medium heat. Cook until thick, stirring
continuously and reaching the bottom and sides of the pan with a
wooden spatula. When done, the sauce should coat a spoon and
should separate cleanly as you draw your finger across the spoon.
00:05 *SOFTEN* the gelatin, then add it to the hot chestnut cream.
Allow to cool but not to solidify.
00:03 Using a serrated knife, *CUT* the genoese cake horizontally
into 3 rounds. Coarsely chop 12 of the candied chestnuts. Set aside.
00:05 Make the sugar *SYRUP*. Allow to cool, then add the rum.
00:03 Place one of the cake rounds in a springform pan. Use a pastry
brush to *SATURATE* it with syrup. Set aside.
00:05 Make the whipped *CREAM*. Fold the whipped cream into the
chestnut cream just before the latter begins to solidify. Use a
whisk and stir until well blended, then add the chopped chestnuts.
00:08 *SPREAD* half of this <MOUSSE> onto the saturated cake.
*ADD* the second cake round, saturate with syrup, and spread on
the remaining mousse. Place the third round on top and saturate
with syrup. Refrigerate for at least 2 hours, until the cake sets.
00:03 Just before serving, unmold the cake and sprinkle heavily with
confectioners' sugar. Decorate with the remaining whole chestnuts.
--------------------------------------------
** 53    YYYNY    Paris-Brest    A    dough    choux pastry, chantilly cream **

prep time : 01:15
cook time : 00:40
cost : 2

Ingredients:
<CHOUX> batter:
Water    250 ml
Butter    100 g
Flour    150 g
Eggs    4 or 5
Salt    1 pinch


<EGG>-GLAZE:
Egg    1
Salt    1 pinch

Thinly sliced almonds    30 g



<CHANTILLY> cream:
Whipping cream    400 ml
Confectioners' sugar    60 g

Strawberries    200 g
Confectioners' sugar

Tools:
1 saucepan
1 wooden spatula
1 baking sheet *COVERED*
   with wax paper
1 tall, straight-sided bowl
1 wire whisk


1 pastry bag with star tube
1 pastry bag with round tube
   (diameter 1 cm)
1 serrated knife

Preparation:
00:25 Preheat the oven to 230 C.
*MAKE* the choux batter. *FILL* a pastry bag fitted with a round
tube with the batter. On a covered baking sheet, *PIPE* 3 rings
(diameter 24 cm), one on top of the other.
00:05 *PREPARE* the egg-glaze. Brush the egg-glaze on the rings,
coating them entirely. Press the sliced almonds all around.
Bake for 10 minutes until the choux pastry swells and begins
to turn golden, then lower the oven temperature to 180 C and prop
the oven door open slightly. Bake for 30 minutes longer. The pastry
should become dry and crusty. Remove from the oven to cool.
00:25 Prepare the chantilly *CREAM*.
Carefully wash and hull the strawberries. Cut them in half or
quarters, depending on their size. Set aside.
00:15 When the pastry has cooled completely, use a serrated knife to
slice off the upper ring, leaving it whole.
Fill a pastry bag fitted with a star tube with chantilly cream.
Pipe the cream into the bottom of the cake, then arrange the
strawberries on it and replace the upper ring.
00:02 Sprinkle with confectioners' sugar just before serving.
------------------------------------------
** 54    NYYYN    Pears Braised in Juniper with Golden Wafers    B    fruit    ? **

prep time : 00:45
cook time : 00:20
rest time : 01:00
cost : 1

Ingredients:
Wafer batter:
Butter    30 g
Confectioners' sugar    70 g
Egg whites    2
Flour    70 g

Pears    4
Lemon    1
Sugar    80 g
Butter    30 g
Juniper berries
   (ground coarsely)    1 tbsp
Pepper    1 pinch
Cardamom pods    2
Fresh mint leaves

Tools:
1 bowl
1 wooden spoon
1 sifter or drum sieve
2 baking sheets
1 pastry brush
1 metal blade spatula
1 small knife

1 vegetable peeler
Aluminum foil
1 small saucepan

Preparation:
00:08 Make the wafer batter: *SIFT* the flour.
In a bowl, combine 30 g of butter with the confectioners' sugar.
Mix with a wooden spoon until the butter is smooth. Gently fold
in the egg whites, then add the sifted flour. Refrigerate for 1 hour.
Preheat the oven to 200 C.
00:02 *PREPARE* a baking sheet on which to cook the wafers.
00:03 Using a flexible spatula or the back of a tablespoon, spread 8 thin
circles of batter, 6 cm in diameter, on the baking sheet.
Bake the wafers for 8 minutes or until brown around the edges.
00:05 While the wafers are still hot, make a large cut on the radius of
each one with a small knife. Before they are fully cool, fit them
together in pairs along the incisions.
Raise the oven temperature to 210 C.
00:05 *PEEL* the pears with a vegetable peeler and cut them in half.
Slice each half into 4 pieces.
00:07 Arrange the slices in 4 circular patterns on the baking sheet.
Sprinkle with the sugar and dot with 30 g of butter that has
been cut into thin flakes. Sprinkle the pears with juniper berries,
pepper, and the contents of the cardamom pods.
Cover completely with aluminum foil, then bake in the oven for
about 10 minutes.
00:05 Remove from the oven and transfer (or remake) the pear
rosettes onto 4 ovenproof dishes.
00:05 Pour the pear cooking juice into a small saucepan. If
necessary, thin the cooking juice with small amount of water.
Heat gently, adding the juice of half of a lemon. Mix well and keep
warm.
00:05 Just before serving, briefly pass each dish of pears under the
(preheated) broiler, then spoon on some cooking juice and set a
double wafer in the center. Decorate with a few mint leaves.
Serve immediately.
-------------------------------------------------
** 55    YNNYN    Grand Marnier Cake    B    cake    genoese, butter cream **

prep time : 01:00
cook time : 00:15
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<BUTTER> cream:
Butter    375 g
Sugar    180 g
Eggs    3

Syrup:
Water    100 ml
Sugar    100 g
Grand Marnier
Chocolate sprinkles
Almond <PASTE>, *PINK*    100 g
Confectioners' sugar

Tools:
3 saucepans
3 mixing bowls
1 <CANDY> thermometer
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan

1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 serrated knife
1 pastry brush
1 metal blade spatula
1 rolling pin
1 cardboard disc
   (diameter 24 cm)

Preparation:
00:17 *MAKE* a genoese cake.
00:08 *PREPARE* the butter cream. Flavor with a few drops of
Grand Marnier.
00:05 Make a sugar *SYRUP*. Allow to cool, then add some Grand
Marnier.
00:02 Using a serrated knife, *CUT* the genoese horizontally into 2 rounds.
Place the bottom round, crust-side down, on the cardboard disc.
00:10 *SATURATE* this layer of cake with syrup, then use a blade
spatula to *SPREAD* 1/3 of the butter cream over it. *PLACE* the
second round on top, crust-side up, and press lightly to even out
the cake. Saturate with syrup.
00:05 *FROST* the cake using the rest of the butter cream.
00:03 Carefully *PRESS* chocolate sprinkles all around the bottom
half of the cake.
00:10 *ROLL* out the almond paste. Cut out a circle (diameter 25
cm) and gently drape this over the cake. Sprinkle with
confectioners' sugar.
-----------------------------------------
** 56    YNYNN    Phitiviers     B    dough    pëte feuilletÄe, almond cream **

prep time : 01:45
cook time : 00:30
rest time : 01:50
cost : 2

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g



<EGG>-GLAZE:
Egg    2
Salt    1 pinch





<ALMOND> cream:
Butter    100 g
Sugar    100 g
Eggs    2
<GROUND> almonds    100 g
Rum    2 tbsp

Confectioners' sugar

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 baking sheet
2 bowls


1 wire whisk
1 small knife
1 wire rack

Preparation:
01:00 *MAKE* the pëte feuilletÄe. Refrigerate.
00:05 *PREPARE* the egg-glaze. Set aside.
00:12 Make the almond *CREAM*. Set aside.
00:15 Divide the dough into equal halves and *ROLL* these out into
rounds, 3 mm thick. Cut a circle (diameter 24 cm) from each one.
Sprinkle the baking sheet lightly with water, then place a dough
round on it. Brush the egg-glaze around the edge of the round and
spread the almond cream in the center. Place the second round on
top. Press gently around the edge to seal the dough. Brush a thin
layer of egg-glaze to coat the surface. Refrigerate for 20 minutes.
Preheat the oven to 240 C.
00:08 Brush another layer of egg-glaze on the dough. Using the blunt
edge of a knife, mark semi-circular lines, very close together, from
the center to within 1 cm of the edge. Pierce only the center,
the surface of the dough, and 4 or 5 places around the edge.
00:02 Bake the tart, checking the color frequently. Lower the oven
temperature to 200 C when it begins to turn golden. Prop open the
oven door and bake for 20 to 25 minutes longer.
Sprinkle with confectioners' sugar and return to the oven for a few
minutes, in order for the sugar to <CARAMELIZE>. Remove from
the oven and place on a wire rack to cool.
-----------------------------------------
** 57    YNIYY    Filled Meringue Shells    A    cream    meringue, chocolate mousse **

prep time : 00:35
cook time : 02:00
cost : 1

Ingredients:
<MERINGUE>:
Egg whites    4
Sugar    240 g

Chocolate <MOUSSE>:
Semisweet chocolate    200 g
Butter    75 g
Eggs    4

Tools:
1 saucepan
1 pastry brush
1 <CANDY> thermometer
1 wire whisk
2 mixing bowls
1 pastry bag with large star tube
1 baking sheet *COVERED*
   with wax paper
1 *BAIN*-MARIE
1 bowl
1 small skimmer

Preparation:
00:10 Preheat the oven to 80 C.
*MAKE* the meringue.
00:05 *FILL* the pastry bag with meringue, and *PIPE* small,
connecting spirals to form oval shells, 8-10 cm long, on the
baking sheet. Place in the warm oven to dry for 1 to 2 hours.
Remove from the oven and let cool completely before filling
with mousse.
00:15 *PREPARE* the chocolate mousse.
00:05 Using either a pastry bag or a soup spoon, make a dollop of
mousse on the flat side of a meringue shell. Press another shell,
flat side down, against the mousse. Repeat this procedure to "fill"
all of the meringues. Serve the same day.
--------------------------------------------
** 58    YNNNN    Hedgehog Cake    B    cake    genoese, butter cream, royal icing **

prep time : 01:15
cook time : 00:15
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<BUTTER> cream:
Butter    375 g
Sugar    180 g
Eggs    3

Syrup:
Water    100 ml
Sugar    100 g

<ROYAL> icing:
Confectioners' sugar (approx.)    150 g
Egg white    1
Lemon juice



Strong coffee
Rum (optional)
Chopped roasted almonds    50 g
Thinly sliced almonds
Slivered almonds (sticks)

Tools:
3 saucepans
3 mixing bowls
1 <CANDY> thermometer
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan

1 oval cake pan or
   <SPRINGFORM> pan,
   *BUTTERED* and floured
1 wire rack
1 serrated knife
1 pastry brush
1 metal blade spatula

1 pastry bag with small, round tube
1 oval cardboard disc
   (same size as the cake pan)

Preparation:
00:17 *MAKE* a genoese cake in an oval pan.
00:08 *PREPARE* a butter cream. Add some coffee to flavor the
butter cream.
00:05 Make a sugar *SYRUP*. Allow to cool, then flavor with
coffee and a little rum (optional).
00:03 Using a serrated knife, *CUT* the genoese into 3 oval slices.
Place the bottom slice, crust-side down, on the cardboard.
00:15 *SATURATE* this with syrup, then use a blade spatula to
*SPREAD* 1/4 of the butter cream over it. *ADD* the middle slice,
saturate with syrup, and spread on 1/4 of the butter cream. Set the
third slice on top. Press lightly to even out the cake. Saturate with
syrup.Using a serrated knife, trim the cake into a dome shape.
00:10 *FROST* the cake with the rest of the butter cream, making
the dome as pronounced as possible.
00:05 Carefully *PRESS* the chopped roasted almonds all over the
cake, leaving a space at one end for the hedgehog's face. Stand the
slivered almonds all around to resemble the hedgehog's bristly coat.
00:10 Make a royal *ICING*.
*FILL* a pastry bag with the icing and pipe on the hedgehog's eyes
and snout. Use 2 sliced almonds to make the ears.
------------------------------------------
** 59    YYYNN    Fresh Fruit FeuilletÄ     B    dough    pëte feuilletÄe **

prep time : 01:55
cook time : 00:50
rest time : 02:00
cost : 3

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g

Vanilla beans    2
Whipping cream    250 ml
Milk    250 ml
Egg yolks    4
Sugar    90 g

Raspberry <COULIS>:
Raspberries    300 g
Sugar    40 g

<EGG>-GLAZE:
Egg    1
Salt    1 pinch

Fresh fruit
Mint leaves

Tools:
1 bowl
1 fork or small whisk
1 rolling pin
1 small knife
1 mixing bowl
1 wire whisk
1 conical sieve

1 square baking pan
   (16 x 16 cm)
1 <GRATIN> dish
   (larger than 16 x 16 cm)
1 pastry brush
1 blender or food processor
1 serrated knife

Preparation:
01:00 Make the *PATE* feuilletÄe. Refrigerate for approximately 30
minutes.
00:10 *ROLL* out the dough into a square, 5 mm thick. Cut into 4
squares, 8 x 8 cm. Refrigerate for 30 minutes.
00:05 *SPLIT* and scrape the vanilla beans.In a saucepan, combine
the whipping cream, milk, and the vanilla (beans and scrapings).
Bring to a boil, then remove from the heat and allow to cool.
Preheat the oven to 110 C.
00:10 In a mixing bowl, *WHISK* the egg yolks and the sugar
briskly for several minutes until the consistency is frothy. Strain the
cooled cream through a sieve and onto the egg yolk and sugar
mixture. Mix well and pour into a square baking pan.
Put some warm water into a gratin dish and place the baking pan in
it, thus creating a <BAIN>-MARIE. Bake in the oven for about 30
minutes. Remove from the oven and from the bain-marie. Once the
cream is cool, place it in the freezer.
Raise the oven temperature to 200 C.
00:07 *PREPARE* the egg-glaze. Coat the pastry squares lightly
using a pastry brush. Score a crisscross design on each square with a
small knife, pressing lightly so as not to cut the pastry. Bake for
about 20 minutes, checking the color occasionally. When the pastry
begins to turn golden, prop open the oven door and lower the
temperature to 140 C. Remove from the oven and allow to cool.
00:10 Wash the raspberries gently. *MAKE* a coulis with the
raspberries and sugar in a blender or food processor.
00:10 Just before serving, slice each feuilletÄ square in half horizontally
with a serrated knife. Remove the cream from the freezer and
cut it into equal 8 cm squares. Place a cream square between the
halves of each pastry. Set a pastry on each plate and pour the
raspberry coulis around it. Decorate with fresh fruit and mint leaves.
-----------------------------------------------------
** 60    YYIYY    Apple SoufflÄ    A    fruit    ? **

prep time : 00:45
cook time : 00:10
cost : 1

Ingredients:
Apples (Golden Delicious)    15
Lemons    4
Sugar    200 g
Egg whites    6
Confectioners' sugar

Tools:
1 small knife
1 small spoon
1 vegetable peeler
1 frying pan
1 drum sieve
1 bowl
1 skimmer
1 wire whisk
1 mixing bowl
1 rubber spatula
1 soup spoon
1 baking sheet *COVERED*
   with wax paper

Preparation:
00:15 Slice off the tops of the 10 nicest apples. Using a small spoon,
gently scoop out most of the pulp of the apples. Be very careful not
to break the apple shells. Sprinkle the inside of the apples with the
juice of 2 lemons.
Preheat the oven to 250 C.
00:15 Make the apple <COMPOTE>:
*PEEL*, core, and dice the remaining apples. Mix the apple cubes
with the sugar, the juice of 2 lemons, and a little water.
Place in a frying pan and cook over a low heat for about 20 minutes.
Remove from the heat and press the mixture through a drum sieve.
Set aside in a bowl.
00:15 *WHIP* the egg whites into stiff peaks with a pinch of salt.
Using a rubber spatula, gently fold them into the apple compote.
Fill the apple shells immediately with this <SOUFFLE> mixture.
Place them on a covered baking sheet, sprinkle with confectioners'
sugar, and bake for 7 to 8 minutes. Serve immediately.
Note: Set the apples down on the table very carefully so that the
soufflÄ does not cave in.
-------------------------------------------------------
** 61    YYNNN    Meringue Cake    B    cake    genoese, crÅme pëtissiÅre, meringue **

prep time : 01:25
cook time : 00:20
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



CrÅme <PATISSIERE>:
Milk    250 ml
Sugar    50 g
Flour    25 g
Egg yolks    3
Vanilla bean    1/4
Butter    5 g

<MERINGUE>:
Egg whites    2
Sugar    120 g

Syrup:
Water    100 ml
Sugar    100 g

Kirsch
Fruit in syrup (peaches, apricots,
   pears or pineapple)    200 g
<CANDIED> fruit

Tools:
2 saucepans
3 mixing bowls
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 wire rack
1 conical sieve
1 bowl
1 wire whisk
1 serrated knife
1 pastry brush
1 metal blade spatula


1 metal skewer
1 cardboard disc
   (diameter 24 cm)

Preparation:
00:17 *MAKE* a genoese cake.
00:18 Make *CREME* pëtissiÅre.
00:10 *PREPARE* the meringue.
00:05 Preheat the oven to 240 C.
Make a sugar *SYRUP*. Allow to cool, then flavor with kirsch.
00:02 Using a serrated knife, *CUT* the genoese horizontally into 2 rounds.
Place the bottom round, crust-side down, on the cardboard disc.
00:10 Lightly *SATURATE* this layer of cake with syrup, then use
a blade spatula to *SPREAD* the crÅme pëtissiÅre over it. Scatter
the fruit in syrup over this, and *PLACE* the second round on top,
crust-side up. Lightly saturate with syrup. Press gently to even out
the cake.
00:10 *FROST* the cake with the meringue.
Place in the preheated oven for a few minutes, until lightly browned.
Remove from the oven and allow to cool.
00:10 When the cake is cool, use a heated skewer (the tip should be
red-hot) to mark a crisscross pattern on the surface.
Decorate with the candied fruit.
---------------------------------------------------------------
** 62    YNYYY    Profiteroles    A    dough    choux pastry **

prep time : 01:00
cook time : 00:20
cost : 2

Ingredients:
<EGG>-GLAZE:
Egg    1
Salt    1 pinch





<CHOUX> batter:
Water    250 ml
Butter    100 g
Flour    150 g
Eggs    4 or 5
Salt    1 pinch


Vanilla ice cream    1/2 litre

Chocolate sauce:
Dark semisweet chocolate    150 g
Whipping cream    300 ml

Tools:
2 saucepans fitted for a
   BAIN-*MARIE*
1 wooden spatula
1 pastry bag with round tube
1 baking sheet *COVERED*
   with wax paper


1 serrated knife
1 small ice cream scoop
1 mixing bowl

Preparation:
Preheat the oven to 240 C.
00:05 *PREPARE* the egg-glaze.
00:20 *MAKE* the choux batter.
*FILL* a pastry bag fitted with a round tube with the choux batter.
On a covered baking sheet, *PIPE* balls, 2-3 cm in diameter.
00:05 Brush the egg-glaze on the balls, coating them entirely.
Bake for 10 minutes, until the pastry swells and begins to turn
golden, then lower the oven temperature to 200 C and prop open
the oven door slightly. Bake for 10 minutes longer. The dough
should become dry, firm, and crusty. Remove from the oven
to cool.
00:10 Make the chocolate sauce: bring the cream to a boil in a
saucepan.
*CHOP* the chocolate.
Pour the cream over the chocolate and whisk until the mixture is
completely blended. Set aside in a warm <BAIN>-MARIE.
00:15 When the choux have cooled completely, use a serrated knife
to slice them open without cutting them in half completely.
Spoon the vanilla ice cream into each profiterole and gently press
the sides together. If necessary, place each one in the freezer
after filling it. It is recommended to fill the profiteroles quickly,
avoid freezing them, and serve them as soon as possible.
00:02 To serve, arrange the profiteroles on a platter and pour the
warm chocolate sauce over them.
---------------------------------------------------
** 63    NYIYY    Baked Apples    A    fruit    ? **

prep time : 00:15
cook time : 00:40
cost : 1

Ingredients:
Apples    4
Butter    50 g
Sugar    80 g





Optional:
Calvados or rum
CrÅme <FRAICHE>
<QUINCE> or apple jelly
Raspberry jam

Tools :
1 apple corer
1 roasting pan

Preparation:
00:15 Preheat the oven to 180 C.
Wash the apples thoroughly and remove the cores with an apple
corer. Be careful not to break through the bottom of the apple with
the corer. Do not peel the apples.
Spread 30 g of butter, cut into small pieces, in the roasting pan and
arrange the apples in the pan. Put a piece of butter in the cavity of
each apple. Sprinkle the apples with sugar.
Bake for 30 to 40 minutes, depending on the type of apple.
Baked apples may be served hot or cold.
Optional serving ideas:
After baking, sprinkle the apples with calvados or rum, and then
<FLAMBE>.
Or, fill the warm apples with crÅme fraöche, quince or apple jelly, or
raspberry jam.
----------------------------------------------------------------
** 64    YNNYN    Mocha Cake    B    cake    genoese, butter cream**

prep time : 01:00
cook time : 00:15
cost : 1

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<BUTTER> cream:
Butter    375 g
Sugar    180 g
Eggs    3

Syrup:
Water    100 ml
Sugar    100 g
Strong coffee
Rum (optional)
Chopped roasted almonds    50 g

Tools:
3 saucepans
3 mixing bowls
1 <CANDY> thermometer
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan

1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 wire rack
1 serrated knife
1 pastry brush
1 metal blade spatula


1 pastry bag with small star tube
1 cardboard disc
   (diameter 24 cm)

Preparation:
00:17 *MAKE* a genoese cake.
00:08 *PREPARE* the butter cream. Flavor it with a few drops of
coffee.
00:05 Make a sugar *SYRUP*. Allow it to cool, then add some
coffee and, if desired, a little rum.
00:03 Using a serrated knife, *CUT* the genoese horizontally into 3
rounds. Place the bottom round, crust-side down, on the cardboard disc.
00:10 *SATURATE* this layer of cake with syrup, then use a blade
spatula to *SPREAD* 1/4 of the butter cream over it. *ADD* the
middle round, saturate with syrup, and spread on about 1/4 of the
butter cream. Set the third round on top, crust-side up, and press
lightly to even out the cake. Saturate with syrup.
00:10 *FROST* the cake with most of the remaining butter cream.
*FILL* the pastry bag (fitted with a star tube) with the rest of the
butter cream and decorate the cake.
00:05 Carefully *PRESS* the almonds all around the bottom half of
the cake.
-----------------------------------------------------------------
** 65    NNYYY    SablÄ Cookies    A    dough    pëte sablÄe **

prep time : 00:30
cook time : 00:10
rest time : 02:00
cost : 1

Ingredients:
Pëte <SABLEE>:
Flour    250 g
Butter    125 g
Sugar    125 g
Salt    5 g
Egg    1


<EGG>-GLAZE:
Egg    1
Salt    1 pinch

Tools:
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 bowl
1 rolling pin
Assorted cookie cutters
1 wire rack
1 baking sheet *COVERED*
   with wax paper

Preparation:
00:18 *MAKE* the pëte sablÄe. Refrigerate for 2 hours.
*PREPARE* the egg-glaze.
Preheat the oven to 180 C.
00:05 *ROLL* out the dough to a thickness of 2-3 mm.
00:05 Use the cookie cutters to *CUT* out various shapes. Place
these on a covered baking sheet and coat with egg-glaze.
Bake for 10 minutes, checking the color frequently.
00:02 Remove from the oven and transfer the cookies to a wire rack
to cool.
Store in an air-tight container.
--------------------------------------------
** 66    YYNYY    Diplomat Pudding    A    cream    lady fingers, genoese, crÅme anglaise **

prep time : 00:45
cook time : 00:45
cost : 1

Ingredients:
Raisins    100 g
Rum    150 ml
<CANDIED> fruit    100 g

<LADY> fingers or <GENOESE>
   cake    150 g
Milk    500 ml
Vanilla bean    1
Sugar    100 g
Eggs    4

CrÅme <ANGLAISE>:
Milk    250 ml
Sugar    60 g
Egg yolks    3
Vanilla bean    1/4

Tools:
3 saucepans
1 small knife
1 wire whisk
2 mixing bowls
1 strainer (fine mesh)
1 <CHARLOTTE> mold
1 large <GRATIN> dish

1 wooden spoon
2 bowls
1 serving plate

Preparation:
00:10 Gently heat the rum with the raisins in a saucepan over very
low heat.
Remove from the heat when the rum begins to evaporate. Allow
the raisins to <MACERATE> for 20 minutes.
Chop the candied fruit very finely and cut the lady fingers or the
genoese cake into 2 cm cubes. Set aside.
00:05 *SPLIT* the vanilla bean and scrape out the seeds.
Add the vanilla (bean and seeds) to the milk in a saucepan. Bring
to a boil, then turn off the heat and let <INFUSE> on the hot burner
for 10 to 15 minutes.
00:05 Whisk the eggs together with the sugar in a mixing bowl,
beating evenly and continuously until the mixture whitens and
becomes slightly frothy. It should be completely blended.
00:05 Slowly pour the hot milk through a strainer and onto the egg
mixture, while continuing to whisk.
Preheat the oven to 220 C.
00:10 Butter the charlotte mold and sprinkle it with sugar (as you
would with flour). Put the raisins, chopped candied fruit, and pieces
of cake into the mold. Add the cream slowly, allowing it to saturate
the cake. Set the mold in a gratin dish that is filled with water, then
place this <BAIN>-MARIE in the oven. Bake for about 45 minutes.
00:10 *MAKE* a crÅme anglaise.
Remove the pudding from the oven and from the bain-marie.
Allow it to cool, then unmold it onto a serving plate.
Serve accompanied by crÅme anglaise.
----------------------------------------
** 67    YYNNY    Strawberry Mousse Cake    A    cake    cake, whipped cream **

prep time : 01:30
cook time : 00:15
rest time : 02:00
cost : 2

Ingredients:
<CAKE>:
Eggs    6
Sugar    150 g
Flour    150 g
Butter    60 g



Strawberry or raspberry
   jam    250 g
Strawberries    500 g
Sugar    150 g
Gelatin sheets    4

<WHIPPED> cream:
Whipping cream    750 ml

Tools:
1 mixing bowl
1 wire whisk
1 drum sieve
1 rubber spatula
1 small saucepan
1 baking sheet,
   *COVERED* with wax paper

1 cake pan (diameter 22 cm),
   *BUTTERED* and floured
1 metal blade spatula
2 wire racks
Plastic wrap
Wax paper


1 serrated knife
1 small knife
1 blender or food processor

Preparation:
00:30 *PREPARE* the cake batter. Spread 2/3 of the batter on the
covered baking sheet and 1/3 of the batter in the cake pan.
Spread the batter evenly with a blade spatula. Bake, then turn
the cakes out onto wire racks to cool.
00:12 Gently *PEEL* the wax paper from the rectangular cake, then
transfer the cake, crumb-side up, to a new piece of wax paper. Use
a blade spatula to spread the jam over the crumb-side of the cake.
Roll the cake as tightly as possible into the shape of a sausage: lift
and fold over the wax paper until the cake begins to form a roll.
Continue to roll it by hand. Cover with plastic wrap and place in the
freezer for about 45 mintues. The cake will harden slightly and thus
be easier to cut.
00:10 Carefully clean and hull the strawberries.
<PUREE> them in a blender or food processor, then *PRESS* them
through a drum sieve.
00:03 *SOFTEN* the gelatin sheets.
00:05 Combine the strawberry purÄe with the sugar in a saucepan. Heat
slightly, then add the gelatin sheets and make sure that they melt
completely.
Remove from the heat and allow to cool, but not to solidify.
00:15 Make a whipped *CREAM*.
Fold the whipped cream into the strawberry mixture just before the
latter begins to solidify. Continue to fold with a whisk until this
<MOUSSE> is well blended.
00:10 Clean the cake pan. *CUT* out a disc of wax paper (diameter 22
cm) and lay it in the bottom of the pan. Using a serrated
knife, cut 1 cm slices of the rolled cake and arrange them in the
pan, covering the bottom and sides completely. Set aside.
00:02 Pour the strawberry mousse into the cake pan and place the round
cake on top. Refrigerate for about 2 hours, until the cake sets.
00:02 Just before serving, unmold the cake onto a serving platter.
-------------------------------------------------------------
** 68    YNYNN    Saint-HonorÄ    B    dough    pëte brisÄe, choux pastry, mousseline cream **

prep time : 01:30
cook time : 00:25
cost : 2

Ingredients:
Pëte <BRISEE>:
Flour    125 g
Salt    1 small pinch
Water    25 ml
Egg    1
Butter    70 g


<CHOUX> batter:
Water    125 ml
Butter    50 g
Flour    75 g
Eggs    2 or 3
Salt    1 pinch


<EGG>-GLAZE:
Egg    1
Salt    1 pinch

<CARAMEL>:
Sugar    250 g
Water    100 ml

<MOUSSELINE> cream:
Milk    500 ml
Sugar    100 g
Cornstarch    70 g
Egg yolks    6
Vanilla bean    1/2
Butter    250 g

Tools:
1 sifter or drum sieve
1 mixing bowl
1 plastic bag
1 rolling pin
1 saucepan
1 wooden spatula
1 pastry bag with round tube

1 baking sheet *COVERED*
   with wax paper
1 pastry brush
1 wire rack
2 bowls
1 wire whisk
1 small saucepan
1 pastry bag with star tube

Preparation:
00:15 *MAKE* the pëte brisÄe.
00:15 Preheat the oven to 220 C.
*PREPARE* the choux batter.
00:10 *ROLL* out the pëte brisÄe dough into a circle, diameter 22 cm,
and place this on the baking sheet. *FILL* a pastry bag fitted with
a round tube with the choux batter, and pipe a circle inside the
edge of the dough. Pipe a smaller circle in the center of the dough,
and then *PIPE* at least 8 puffs on the baking sheet.
00:08 Prepare the EGG-*GLAZE*. Brush this over the entire surface
of the choux batter.
Bake for 10 minutes, until the choux swells and begins to turn
golden, then lower the oven temperature to 180 C and prop open the
oven door slightly.
Bake for 15 minutes longer. The choux should become dry and firm.
00:15 Make a caramel *SAUCE*.
Dip the top of the choux puffs in the caramel and set them, caramel
side up, on lightly oiled aluminum foil. Let sit until the caramel has
cooled and hardened.
Reheat the caramel sauce in the oven or over a very low heat. Dip
the other side of the puffs in caramel and press them around the
rim of the pastry.
00:27 Prepare the mousseline *CREAM*. If desired, flavor the
cream with liqueur.
*FIT* a pastry bag with a star tube and fill it with the cream. Pipe
rosettes to fill the center of the cake, and between each choux puff
around the rim.
----------------------------------------------------------------------
** 69    YNNYY    Sacher Cake    A    cake    ganache **

prep time : 00:55
cook time : 00:40
cost : 2

Ingredients:
Butter    250 g
Sugar    300 g
Chocolate    100 g
Eggs    10
Flour    100 g
<GROUND> almonds    150 g


<GANACHE>:
Dark semisweet chocolate    150 g
Heavy cream    150 ml

Cocoa powder

Tools:
1 <BAIN>-MARIE
3 mixing bowls
1 wire whisk
1 rubber spatula
1 sifter or drum sieve



1 <SPRINGFORM> pan
   (diameter 22 cm)
   *BUTTERED* and floured
1 chef's knife
1 saucepan

Preparation:
00:05 *MELT* the chocolate in a bain-marie.
00:05 *SEPARATE* the eggs.
Preheat the oven to 200 C.
00:10 *CREAM* the butter. Add 250 g of sugar and the egg yolks.
Whisk continuously until the mixture whitens and becomes frothy,
then whisk in the melted chocolate.
00:08 *WHIP* the egg whites into stiff peaks with the remaining
sugar. Use a rubber spatula to gently fold the egg whites into the
chocolate mixture.
00:06 *SIFT* the flour, then blend in the ground almonds. Fold the dry
ingredients into the egg and chocolate mixture.Pour the batter into
the cake pan and bake for 15 minutes. Lower the oven temperature
to 160 C and continue to bake for another 25 minutes. Remove from
the oven and allow to cool in the pan.
00:10 *MAKE* a ganache.
00:08 Unmold the cake when it is completely cool, then *FROST* it
with the ganache.
00:02 Sprinkle the cake with cocoa powder just before serving.
Note: For a Sacher resembling the Vienna original, cool the cake and
then *SLICE* it into 2 thin rounds. This is difficult and requires a
serrated knife. Spread 1/4 of the ganache on the bottom round, then
add the top round and frost the cake entirely with the remaining
ganache.
--------------------------------------------------------
** 70    NYNYY    Neapolitan    A    cake    ? **

prep time : 00:45
cook time : 00:35
rest time : 00:20
cost : 1

Ingredients:
Eggs    6
Sugar    450 g
Flour    600 g
<GROUND> almonds    450 g
Butter    450 g
Vanilla extract    1 tsp


Apricot jam    180 g
Apricot jelly    150 g
<CANDIED> fruit

Tools:
1 mixing bowl
1 wire whisk
1 rubber spatula
2 saucepans
3 cake pans (diameter 20 cm),
   *BUTTERED* and floured
1 cake pan (diameter 22 cm),
   buttered and floured
1 metal blade spatula
1 pastry brush
1 sifter or drum sieve

Preparation:
00:15 Preheat the oven to 180 C.
Whisk the eggs with the sugar in a mixing bowl, beating evenly and
continuously for 4 to 5 minutes. *SIFT* the flour, then blend in the
ground almonds. Fold the dry ingredients into the eggs.
00:10 Melt the butter in a small saucepan. Allow to cool but not to
harden, then blend into the batter. Flavor with vanilla extract.
00:05 Distribute the batter evenly into the 4 cake pans. Bake for 35
minutes. Remove from the oven and allow to cool, then unmold.
00:05 With a metal blade spatula, spread a thin layer of apricot jam
over the largest cake. Add the other layers, spreading apricot jam
on each one.
00:10 Melt the apricot jelly over a low heat.
Use a pastry brush to coat the entire cake with this <GLAZE>.
Decorate with candied fruit.
If desired, spread <ALMOND> cream on the largest layer before
mounting the others, and then on the top layer before glazing with
apricot jelly.
---------------------------------------------------------------
** 71    YYYNN    French Toast with Caramelized Apples    B    dough    brioche, crÅme anglaise **

prep time : 01:20
cook time : 00:25
rest time : 25:00
cost : 2

Ingredients:
<BRIOCHE>:
Flour    175 g
Salt    1 pinch
Sugar    25 g
Fresh yeast    5 g
Eggs    2
Butter    90 g
Milk    1 1/2 tbsp

Apples    2
Butter    40 g
Sugar    3 tbsp




CrÅme <ANGLAISE>:
Milk    250 ml
Sugar    60 g
Egg yolks    3
Vanilla bean    1/4

Wild blackberry jam

Tools:
1 sifter or drum sieve
1 mixing bowl
1 bowl
1 wooden spatula
1 damp cloth or plastic wrap
1 pastry brush


1 rectangular cake pan
   (length 20 cm),
   *BUTTERED* and floured
1 wire rack
1 vegetable peeler
1 small knife
1 cutting board
1 saucepan
1 mixing bowl
1 conical sieve
2 bowls
1 frying pan
1 serrated knife

Preparation:
00:25 ONE DAY IN ADVANCE:
*MAKE* the brioche dough. Mold it in a rectangular cake pan
and press lightly to flatten it. Set aside in a warm place for 1 hour.
The dough should double in volume. Preheat the oven to 200 C.
Bake for approximately 25 minutes, until the brioche is a deep golden
brown. Lower the oven temperature toward the end of the baking
time if the dough becomes too dark.
Remove from the oven and allow the dough to cool in the pan.
Unmold on a wire rack and let sit for approximately 24 hours.
00:07 THE NEXT DAY:
*PEEL*, core and halve the apples. *CUT* each half lengthwise
into quarters.
00:12 Melt 40 g of butter in a frying pan, add the apples, and
sprinkle with 3 tbsp of sugar. Cook until <CARAMELIZED>, and
then keep warm. Reserve the cooking juice (caramel sauce).
00:16 *PREPARE* the crÅme anglaise. Allow it to cool completely.
00:15 Using a serrated knife, cut the brioche into 12 slices, 2 cm
thick. Soak them individually in the crÅme anglaise, then fry with a
little butter until they are golden on both sides.
00:05 Just before serving, lay 3 slices of brioche on one side of each
plate. Set several pieces of caramelized apple, interspersed with
dollops of blackberry jam on the other side of the plate. Spoon some
caramel sauce around the brioche.
Serve immediately.
-------------------------------------------------
** 72    NYIYY    Wine Pear Rosette with Coulis    A    fruit    ? **

prep time : 00:50
rest time : 12:00
cost : 3

Ingredients:
Pears    7
Lemon    1/2
Sugar    100 g
Red wine    500 ml
Dried prunes    3
Cinnamon    1 pinch
Clove    1

Sugar syrup:
Water    300 ml
Sugar    150 g

Sugar    150 g
Pear liqueur    300 ml
Mint leaves

Tools:
1 vegetable peeler
1 small knife
2 deep frying pans, unlined
1 wire whisk
1 saucepan
1 electric mixer (or a blender or
   food processor)
1 conical sieve

Preparation:
00:07 THE EVENING BEFORE:
*PEEL*, core, and halve the pears. Rub them with lemon and
set aside.
00:05 Put 100 g of sugar in a deep frying pan or large, heavy
saucepan. *MAKE* a <CARAMEL>.
00:03 Lower the temperature of the caramel by adding the red wine:
set the caramel on a low heat and add the wine in small amounts,
while whisking rapidly. The wine must be added slowly to prevent it
splashing or boiling too rapidly.
00:02 Bring the caramel and wine mixture to a boil over a high heat.
Add 4 pears, the prunes, cinnamon, and the clove. Return to a boil
and then reduce to a <SIMMER>. Cover and cook for about 30
minutes. Remove from the heat and allow the pears to cool in the
wine. Refrigerate for at least 12 hours.
00:05 Make a *SYRUP* by bringing 300 ml of water to a boil
with 150 g of sugar. Immerse the remaining 3 pears in the
syrup and refrigerate for at least 12 hours.
00:05 THE NEXT DAY:
*PREPARE* a caramel with the remaining sugar.
00:03 Lower the temperature of the caramel by adding 100 ml of pear
syrup: set the caramel over a low heat and add the syrup in small
amounts, while whisking rapidly.
00:08 Make the pear <COULIS>: drain the pears from the syrup.
Add the pears to the pear caramel and beat with an electric mixer.
Bring to a boil and then strain the sauce through a conical sieve.
Allow to cool. Add the pear liqueur.
00:08 Just before serving, thinly slice the 4 pears that were steeped in
wine. Arrange the slices in an overlapping, circular pattern (rosette)
in the center of each plate. Pour some coulis around each rosette
and garnish with a few mint leaves.
-------------------------------------------------
** 73    YNIYY    Noces Blanches     A    cake    meringue, whipped cream **

prep time : 00:50
cook time : 02:00
cost : 1

Ingredients:
<MERINGUE>:
Egg whites    3
Sugar    180 g

<WHIPPED> cream:
Whipping cream    300 ml


Chopped roasted almonds    80 g
Confectioners' sugar

Tools:
1 mixing bowl
1 wire whisk
1 pastry bag with round tube,
   diameter 2 cm
1 baking sheet
1 large shallow bowl
1 metal blade spatula

Preparation:
00:10 Preheat the oven to 80 C.
*PREPARE* the meringue.
00:10 *FILL* a pastry bag, fitted with a large round tube, with
meringue. *PIPE* 2 spiral meringue discs, diameter 24 cm.
Place in the oven to dry for 1 to 2 hours. The meringue must
become hard. Remove from the oven and allow to cool.
00:12 Make the whipped *CREAM*.
00:10 Use a blade spatula to spread the whipped cream on one of the
meringue discs. Place the other disc on top and even out the sides
of the cake with the spatula.
00:05 Carefully *PRESS* the chopped roasted almonds all around
the sides of the cake.
00:03 Just before serving, sprinkle the top of the cake heavily with
confectioners' sugar.
-------------------------------------------------
** 74    YNYNN    Chantilly Savarin    B    dough    savarin, chantilly cream **

prep time : 01:15
cook time : 00:25
rest time : 01:00
cost : 1

Ingredients:
<SAVARIN> dough:
Flour    350 g
Fresh yeast    10 g
Milk    20 ml
Sugar    25 g
Eggs    4
Butter    100 g
Salt    1 pinch

Syrup:
Water    500 ml
Sugar    300 g
Rum    50 ml



<CHANTILLY> cream:
Whipping cream    250 ml
Confectioners' sugar    30 g

Tools:
1 straight-sided, deep bowl
1 wire whisk
1 large savarin or ring mold
1 pastry brush
1 baking sheet with a raised edge
1 wire rack
1 ladle
1 pastry bag with star tube
1 bowl
Plastic wrap
1 cake plate

Preparation:
00:30 *MAKE* the savarin dough.
Preheat the oven to 200 C.
00:10 Butter and flour the savarin or ring mold. Shake off the excess flour.
*PUNCH* down the dough and place it in the mold. Set in a warm
place (about 30 C) for 30 minutes. The dough should rise at least to
the height of the mold.
Place the mold on a baking sheet and bake for 25 minutes, until the
savarin is firm and golden brown. Remove from the oven and allow
to cool slightly in the pan, then unmold onto a wire rack and let cool
completely.
00:05 Prepare a sugar *SYRUP*. Allow to cool and add half of the rum.
00:10 Set the wire rack (with the cake on it) on a baking sheet with raised
edges. Spoon the rum syrup over the cake with a ladle. Repeat 2 or 3
times in order to saturate the cake. Reheat the syrup if necessary.
Sprinkle the cake with the remaining rum, then allow it to drain and cool.
00:15 *PREPARE* a chantilly cream.
00:05 Place the savarin on a cake plate. *FILL* the pastry bag with
chantilly cream and decorate the center of the cake.
----------------------------------------------------
** 75    YYIYY    Orange SoufflÄ    A    cream    ? **

prep time : 00:45
cook time : 00:10
cost : 1

Ingredients:
Orange <SOUFFLE>:
Eggs    8
Oranges    5
Lemon    1
Sugar    220 g
Cornstarch    50 g
Grand Marnier    2 tbsp
Salt    1 pinch

Tools:
2 mixing bowls
1 grater
1 juicer
1 saucepan
1 wire whisk
1 small knife


1 strainer (fine mesh)
1 rubber spatula
1 round or oval <GRATIN> dish

Preparation:
00:10 *SEPARATE* the eggs. *WHISK* the egg yolks with 100 g of
sugar in a mixing bowl. Beat evenly and continuously for 4 to 5
minutes, then blend in the cornstarch.
00:08 *REMOVE* the <ZEST> of 1 orange, and squeeze 4 1/2 oranges and the
lemon. Combine all of the juice with the orange zest in a saucepan
and bring to a boil. Set aside the remaining unpeeled half orange for
decoration.
00:10 Slowly pour the boiling juice through a strainer and onto the
egg mixture, while whisking vigorously. Once the mixture is
smooth, transfer it to a saucepan and bring to a gentle boil over a
medium heat, while stirring continuously. Remove from the heat and
allow to cool for 5 minutes. Blend in the Grand Marnier. Set aside to
cool. Stir occasionally.
00:05 Preheat the oven to 230 C.
Butter the gratin dish and sprinkle it with sugar (as you would with
flour). Shake off and save the excess sugar. It is essential to coat
the sides so that the soufflÄ does not stick as it rises.
Cut the orange half lengthwise into quarters and slice these very
thinly. Set aside.
00:06 *WHIP* the egg whites into stiff peaks with a pinch of salt.
When the whites are firm, fold in the remaining sugar.
00:04 Use a rubber spatula to fold the whipped egg whites into the
orange mixture. Pour this into the gratin dish. Decorate with orange
slices. Bake immediately for 10 minutes and serve the soufflÄ as
soon as it is done.
Note: Handle and set the soufflÄ down on the table very carefully so
that it does not cave in.
--------------------------------------------------------
** 76    YNNNN    Walnut Cake    B    cake    genoese, butter cream **

prep time : 01:30
cook time : 00:15
rest time : 01:00
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<PRALINES>:
Almonds    75 g
Hazelnuts    75 g
Sugar    150 g




<BUTTER> cream:
Butter    125 g
Confectioners' sugar    60 g
Egg    1




Syrup:
Water    100 ml
Sugar    100 g

Strong coffee
Walnuts (whole)    80 g
Thinly sliced, roasted almonds    40 g

Almond <PASTE>, *GREEN*    50 g

Icing:
Confectioners' sugar    200 g
Water    2-3 tbsp

Tools:
2 saucepans
1 mixing bowl
1 wire whisk
1 baking sheet, lightly oiled
1 rubber spatula
1 small saucepan


1 square cake pan
   (14 cm per side),
   *BUTTERED* and floured
1 wire rack
1 serrated knife
1 bowl
1 sifter or drum sieve
1 pastry brush
1 metal blade spatula
1 wooden spoon
1 rolling pin
1 small knife
1 cardboard square
   (the same size as the cake pan)
1 food processor

Preparation:
00:17 *MAKE* a genoese cake.
00:15 Make the pralines: toast the almonds and the hazelnuts in a
preheated oven.
Make a *CARAMEL* by melting 150 g of sugar in a large
saucepan. Once the caramel begins to color, add the almonds and
hazelnuts and stir with a wooden spoon. Remove from the heat and
pour the mixture onto a lightly oiled baking sheet. Allow to cool.
00:08 When the pralines have cooled and hardened, crush them
gently using a rolling pin or a pestle. Place in the food processor and
grind into powder. Set aside.
00:08 *PREPARE* a butter cream and add the pralines.
00:05 Reserve 3 whole walnuts for decoration. Finely chop the rest
of the nuts.
00:05 Make a sugar *SYRUP*. Allow to cool.
00:02 Using a serrated knife, *CUT* the genoese horizontally into 2 rounds.
Place the bottom round, crust-side down, on the cardboard disc.
00:08 *SATURATE* this layer of cake with syrup, then use a blade spatula
to *SPREAD* the praline butter cream over it. Sprinkle the chopped
walnuts all around. *SET* the second round on top, crust-side up,
and saturate with syrup.
00:10 Make the icing: sift the confectioners' sugar into a bowl and, while
stirring with a wooden spoon, gradually add the water until the
desired consistency is obtained. Blend in a few drops of coffee to
color the icing. If the icing must sit, cover it immediately with plastic
wrap.
00:03 Use a clean blade spatula to *ICE* the top of the cake. Allow to
harden.
00:06 Make *LEAVES* of almond paste.
00:03 Carefully *PRESS* the sliced almonds around the sides of the cake.
Decorate the center with the walnuts and almond paste leaves.
----------------------------------------------
** 77    NYYNN    Apricot Surprise    B    dough    pëte feuilletÄe **

prep time : 01:40
cook time : 00:25
rest time : 01:45
cost : 1

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g



<EGG>-GLAZE:
Egg    1
Salt    1 pinch

Apricot jam    200 g
Dried apricots    10
Confectioners' sugar

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 bowl
1 soup spoon
1 baking sheet, sprinkled
   lightly with water

Preparation:
01:00 *MAKE* the pëte feuilletÄe.
00:15 Preheat the oven to 400 F.
*ROLL* out the dough in the shape of a rectangle, 5 mm thick.
Cut the dough into 10 squares (8 cm per side). Place a large
spoonful of apricot jam and a dried apricot in the center of each
square.
00:10 Using a pastry brush, moisten the corners of each square with
cold water. Pull the corners up towards the center and press them
together. Transfer to a baking sheet and refrigerate for 15 minutes.
00:05 *PREPARE* the egg-glaze.
00:05 Using a pastry brush, coat the pastry with egg-glaze. Bake
for 15 minutes, then lower the oven temperature to 150 C and bake
for 10 minutes longer. Remove from the oven and allow to cool.
00:02 Sprinkle with confectioners' sugar just before serving.
----------------------------------------------------
** 78    YNIYY    Vanilla SoufflÄ    A    cream     ? **

prep time : 00:40
cook time : 00:10
rest time : 00:15
cost : 1

Ingredients:
Vanilla <SOUFFLE>:
Eggs    8
Milk    500 ml
Vanilla bean    1-2
Sugar    220 g
Cornstarch    50 g
Salt    1 pinch
Thinly sliced almonds

Tools:
2 mixing bowls
1 saucepan
1 wire whisk
1 strainer (fine mesh)
1 rubber spatula
1 large soufflÄ mold

Preparation:
00:10 *SEPARATE* the eggs. *WHISK* the egg yolks with 100 g of
sugar in a mixing bowl. Beat evenly and continuously for 4
to 5 minutes, then blend in the cornstarch.
00:05 *SPLIT* the vanilla bean and scrape out the seeds.
Combine the milk and the vanilla (bean and seeds) in a saucepan and
bring to a boil. Turn off the heat and let <INFUSE> on the hot
burner for 10 to 15 minutes.
00:10 Slowly pour the hot milk through a strainer and onto the
whipped egg yolks while whisking vigorously. Once the mixture is
smooth, transfer it to a saucepan and bring to a gentle boil over a
medium heat, while stirring continuously. Remove from the heat and
allow to cool. Stir occasionally.
00:05 Preheat the oven to 230 C.
Butter the soufflÄ mold and sprinkle it with sugar (as you would
with flour). It is essential to coat the sides so that the soufflÄ does
not stick as it rises. Shake off and save the excess sugar.
00:06 *WHIP* the egg whites into stiff peaks with a pinch of salt.
When the whites are firm, fold in the remaining sugar.
00:04 Use a rubber spatula to fold the whipped egg whites into the
vanilla cream. Pour the mixture into the soufflÄ mold. Decorate
with sliced almonds. Bake immediately for 10 minutes and serve
the soufflÄ as soon as it is done.
Note: Handle and set the soufflÄ down on the table very carefully so
that it does not cave in.
---------------------------------------------------
** 79    YNNNN    PralinÄ    B    cake    genoese, butter cream **

prep time : 01:20
cook time : 00:15
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<PRALINES>:
Almonds    150 g
Hazelnuts    150 g
Sugar    300 g




<BUTTER> cream:
Butter    375 g
Confectioners' sugar    180 g
Eggs    3




Syrup:
Water    100 ml
Sugar    100 g

Tools:
3 saucepans
3 mixing bowls
1 <CANDY> thermometer
1 baking sheet, lightly oiled
1 wire whisk
1 sifter or drum sieve
1 rubber spatula
1 small saucepan
1 cake pan
   (diameter 24 cm),
   *BUTTERED* and floured
1 serrated knife
1 pastry brush
1 metal blade spatula
1 food processor

1 cardboard disc
   (diameter 24 cm)
1 pestle or rolling pin

Preparation:
00:17 *MAKE* a genoese cake.
00:15 Make the pralines: toast the almonds and the hazelnuts in a
preheated oven.
Prepare a *CARAMEL* with 300 g of sugar in a large saucepan.
Once the caramel begins to color, add the nuts and stir with a
wooden spoon. Remove from the heat and pour the mixture
onto a lightly oiled baking sheet. Allow to cool.
00:08 When the pralines have cooled and hardened, crush them
gently using a pestle or a rolling pin. Place in the food processor
and grind into powder. Set aside.
00:08 *PREPARE* the butter cream. Add half of the pralines.
00:05 Make a sugar *SYRUP*. Allow to cool.
00:03 Using a serrated knife, *CUT* the genoese horizontally into 3
rounds. Place the bottom round, crust-side down, on the cardboard
disc.
00:10 *SATURATE* this layer of cake with syrup, then use a blade spatula
to *SPREAD* 1/4 of the praline butter cream over it. *ADD* the
second round, saturate with syrup, and spread on about 1/4 of the
butter cream. Set the third round on top. Press lightly to even out
the cake, then saturate with syrup.
00:10 Use a blade spatula to *FROST* the cake with the rest of the
praline butter cream.
00:03 Sprinkle the remaining pralines evenly over the top and
sides of the cake.
-----------------------------------------------
** 80    YYYNY    Lemon Meringue Tart    A    dough    pëte sablÄe, meringue **

prep time : 01:10
cook time : 00:25
cost : 1

Ingredients:
Pëte <SABLEE>:
Flour    250 g
Butter    125 g
Sugar    125 g
Salt    5 g
Egg    1


Lemon filling:
Lemons    2
Butter    180 g
Sugar    320 g
Eggs    4



<MERINGUE>:
Egg whites    4
Sugar    240 g

Tools:
1 sifter or drum sieve
2 mixing bowls
2 bowls
1 fork
1 plastic bag
1 tart pan (diameter 22 cm),
   *BUTTERED* and floured
Wax paper
Dried beans
2 saucepans
1 wire whisk
1 strainer (fine mesh)
1 pastry bag with star tube

Preparation:
00:15 *MAKE* the pëte sablÄe.
Preheat the oven to 200 C.
00:05 *ROLL* out the dough and *LINE* the tart pan. Refrigerate
for about 15 minutes.
00:05 *COVER* the bottom and the sides of the tart shell with wax
paper, then fill the tart shell with dried beans. Bake for about 15
minutes, until the crust is golden. Remove from the oven and allow
to cool.
Raise the oven temperature to 220 C.
00:12 *PEEL* the <ZEST> of half of a lemon. Squeeze both of the
lemons. Put this juice and zest in a saucepan and bring to a boil.
00:10 Whisk the eggs with the sugar in a mixing bowl. Beat evenly
and continuously for 4 to 5 minutes.
00:05 Pour the hot lemon juice through a strainer and onto the egg
mixture, while whisking vigorously. When the mixture is smooth,
place the bowl in a saucepan full of boiling water, thus making a
<BAIN>-MARIE. Cook until the sauce thickens, stirring
occasionally.
00:03 Remove the mixing bowl from the bain-marie and add the butter
in small pieces. Whisk until the butter is completely melted and
the mixture is blended. Pour this lemon cream into the tart shell.
00:10 *PREPARE* the meringue.
00:05 *FILL* the pastry bag with meringue and decorate the
top of the tart. Place in the oven until the meringue turns golden
(about 10 minutes). Remove and allow to cool before serving.
-------------------------------------
** 81    YYNNN    Regent's Cake    B    cake    genoese, butter cream **

prep time : 01:10
cook time : 00:15
cost : 2

Ingredients:
<GENOESE>:
Eggs    4
Sugar    120 g
Flour    120 g
Butter    60 g



<BUTTER> cream:
Butter    125 g
Confectioners' sugar    60 g
Egg    1




Syrup:
Water    100 ml
Sugar    100 g

Kirsch
<CANDIED> fruit (diced)    80 g
Apricot jelly    150 g

White icing:
Confectioners' sugar    300 g
Water    3-4 tbsp

Thinly sliced almonds

Tools:
2 saucepans
1 mixing bowl
1 wire whisk
1 rubber spatula
1 small saucepan
1 cake pan (diameter 24 cm),
   *BUTTERED* and floured
1 serrated knife
1 bowl
1 sifter or drum sieve
1 pastry brush
1 metal blade spatula
1 wooden spoon
1 cardboard disc
   (diameter 24 cm)
Plastic wrap

Preparation:
00:17 *MAKE* a genoese cake.
00:08 *PREPARE* the butter cream. Flavor it with a few drops of
kirsch.
00:05 Make a sugar *SYRUP*. Allow it to cool, add some kirsch.
00:02 Using a serrated knife, *CUT* the genoese horizontally into 2 rounds.
Place the bottom round, crust-side down, on the cardboard disc.
00:10 *SATURATE* this layer of cake with syrup, then use a blade
spatula to *SPREAD* the butter cream over it. Scatter the diced,
candied fruit all around. *ADD* the second round, crust-side up, and
saturate with syrup.
00:10 Melt the apricot jelly over a low heat. When completely melted,
brush this <GLAZE> all over the cake. Allow to cool.
00:10 Make the icing: sift the confectioners' sugar into a bowl. Add
the water gradually, while stirring with a wooden spoon, until the
desired consistency is obtained. If the icing must sit, cover it
immediately with plastic wrap.
00:05 UsE a blade spatula to *ICE* the cake. Use all of the icing.
Allow to harden.
00:02 Just before serving, decorate the cake with sliced almonds and
a candied cherry.
----------------------------------------------------
** 82    YYYYY    Strawberry Tart    A    dough    pëte sucrÄe, crÅme pëtissiÅre **

prep time : 00:55
cook time : 00:15
rest time : 02:00
cost : 2

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

CrÅme <PATISSIERE>:
Whole milk    500 ml
Sugar    100 g
Flour    50 g
Egg yolks    6
Vanilla bean    1/2
Butter    10 g

Fresh strawberries    1 kg
Strawberry (or redcurrant) jelly    150 g

Tools:
1 sifter or drum sieve
2 mixing bowls
2 bowls
1 fork
1 plastic bag
1 tart pan (diameter 22 cm),
   lightly buttered
1 saucepan
1 wire whisk
1 conical sieve
1 pastry brush
Wax paper
Dried beans
1 metal blade spatula

Preparation:
00:12 *MAKE* the pëte sucrÄe.
Preheat the oven to 180 C.
00:18 *PREPARE* the crÅme pëtissiÅre. Set aside.
00:06 *ROLL* out the dough and *LINE* the tart pan. Refrigerate
for about 15 minutes.
00:08 *COVER* the bottom and sides of the tart shell with wax paper,
then fill the tart shell with dried beans. Bake for 10 to 15 minutes.
Remove from the oven.
00:05 Carefully wash and hull the strawberries.
Spread a layer of crÅme pëtissiÅre in the tart shell and arrange the
strawberries on the cream.
00:05 Melt the jelly in a saucepan over a low heat. Using a pastry
brush, coat the strawberries heavily with jelly. Allow to cool before
serving.
------------------------------------------------------------
** 83    YYNNY    Raspberry SuprÉme    A    cake    cake, whipped cream **

prep time : 01:20
cook time : 00:15
cost : 2

Ingredients:
<CAKE>:
Eggs    4
Sugar    100 g
Flour    100 g
Butter    40 g



Raspberries    500 g
Sugar    150 g
Gelatin sheets    3

<WHIPPED> cream:
Whipping cream    750 ml

Tools:
1 mixing bowl
1 wire whisk
1 drum sieve
1 rubber spatula
1 small saucepan
1 baking sheet *COVERED*
   with wax paper
1 metal blade spatula
1 pastry bag with star tube
1 blender or food processor
1 strainer (fine mesh)

Preparation:
00:30 *MAKE* the cake.
00:08 Set aside 30 of the nicest raspberries.
<PUREE> 2/3 of the raspberries in a blender or food processor, then
*PRESS* them through a drum sieve. Do not add any lemon or
sugar.
00:03 *SOFTEN* the gelatin.
00:05 Combine the raspberry purÄe with the sugar in a saucepan.
Heat slightly, then add the gelatin sheets, making sure that they
melt completely. Remove from the heat and allow to cool, but
not to solidify.
00:15 Make a whipped *CREAM*.
Fold 3/4 of the whipped cream into the raspberry mixture just
before the latter begins to solidify. Continue to fold with a whisk
until this <MOUSSE> is well blended. Reserve the rest of the
whipped cream for decoration.
00:15 Carefully *PEEL* off the wax paper and cut the cake
horizontally into 3 equal layers. Place one layer on a piece of
cardboard or a large plate, and use a blade spatula to *SPREAD* half
of the raspberry mousse over it. Cover with another layer of cake,
press lightly to even it out, and spread on the rest of the raspberry
mousse. Scatter all but 8 of the whole raspberries and then place the
third cake layer on top. Spread a thin layer of whipped cream to
cover.
00:03 *FILL* a pastry bag with the remaining whipped cream.
Decorate the cake with whipped cream roses and the remaining
raspberries.
-------------------------------------------------
** 84    YYYNY    Redcurrant Meringue Tart    A    dough    pëte brisÄe, meringue, almond cream **

prep time : 01:15
cook time : 00:55
rest time : 00:30
cost : 2

Ingredients:
Pëte <BRISEE>:
Flour    250 g
Salt    5 g
Water    50 ml
Egg    1
Butter    125 g


<ALMOND> cream:
Butter    50 g
Sugar    50 g
Egg    1
<GROUND> almonds    50 g
Rum    1 tbsp


Redcurrant filling:
Egg whites    4
Sugar    200 g
Redcurrants    450 g
Ground almonds    150 g



<MERINGUE>:
Egg whites    4
Sugar    240 g

Redcurrant jelly

Tools:
1 sifter or drum sieve
2 mixing bowls
1 plastic bag
1 tart pan (diameter 24 cm),
   *BUTTERED* and floured
1 bowl


1 wire whisk
1 metal blade spatula
1 pastry bag with star tube

Preparation:
00:20 Make the *PATE* brisÄe. Refrigerate for 30 minutes.
00:10 *PREPARE* the almond cream.
Preheat the oven to 180 C.
00:08 *ROLL* out the dough and *LINE* the tart pan. Using a
blade spatula, spread the almond cream in the tart shell.
00:10*WHIP* the egg whites into stiff peaks with a pinch of salt.
Fold in 100 g of sugar and continue folding until it has dissolved
completely.
00:05 Mix the redcurrants with the ground almonds and 100 g of
sugar. Fold in the whipped egg whites. Pour this filling into the
tart shell and bake for 45 minutes.
00:10 *MAKE* a meringue.
00:10 Raise the oven temperature to 220 C.
*FILL* the pastry bag with meringue and decorate the top
of the tart. Place in the oven until the meringue turns golden
(about 10 minutes). Remove from the oven and decorate
the meringue with some redcurrant jelly.
Allow to cool before serving.
-----------------------------------------------
** 85    YYIYY    Vacherin     A    cake    meringue, chantilly cream **

prep time : 01:00
cook time : 02:00
rest time : 00:30
cost : 1

Ingredients:
<MERINGUE>:
Egg whites    4
Sugar    240 g

Vanilla ice cream    400 g



<CHANTILLY> cream:
Whipping cream    80 ml
Confectioners' sugar    10 g

Fresh berries (strawberries,
   raspberries, blueberries,
   blackberries)    80 g

Tools:
1 mixing bowl
1 wire whisk
1 pastry bag with round tube,
   diameter 12-14 mm
1 pastry bag with star tube
1 baking sheet


Plastic wrap
1 large shallow bowl
1 metal blade spatula

Preparation:
00:10 Preheat the oven to 100 C (maximum).
*PREPARE* the meringue.
00:10  Fill  a pastry bag, fitted with a large round tube, with
meringue. *PIPE* a disc, diameter 24 cm, in a spiral design.
Pipe 3 rings of equal diameter, one on top of the other, on the edge
of the disc. Place in the oven to dry for 1 hour.
Cover the remaining meringue with plastic wrap and reserve in the
refrigerator.
00:10 Remove the meringue shell from the oven and use a blade
spatula to cover the sides with most of the remaining meringue,
then pipe some designs around the sides. Return to the oven for 1
hour. Remove from the oven and allow to cool completely.
00:15 Make the chantilly *CREAM*.
00:15 Fill the meringue shell with vanilla ice cream, and even this out
with a blade spatula. Arrange the berries on top of the ice cream.
Decorate with chantilly cream.Serve immediately.
-----------------------------------------------
** 86    YYYNN    Fresh Oranges in Saffron and Orange Jelly    B    fruit    pëte feuilletÄe **

prep time : 01:35
rest time : 01:45
cook time : 00:10
cost : 1

Ingredients:
Pëte <FEUILLETEE>:
Flour    100 g
Salt    1 pinch
Water    50 ml
Butter    75 g



Gelatin sheets    2
Oranges    12
Saffron threads    6
Sugar    100 g
Confectioners' sugar    100 g
Vanilla ice cream    1/2 litre

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
2 bowls
Paper towels


1 filleting knife
1 saucepan
1 wooden spoon

Preparation:
01:00 *MAKE* the pëte feuilletÄe. Refrigerate.
00:02 *SOFTEN* the sheets of gelatin.
00:15 *PEEL* 10 oranges and cut out the sections, saving all juice
that drips. Reserve the sections in another bowl.
Squeeze the remaining oranges and add this juice to the rest.
Pour the orange juice into a saucepan and add the saffron threads
and the sugar. Bring to a boil while stirring gently with a wooden
spoon. Remove from the heat and add the softened gelatin. Mix well,
then place in the refrigerator to chill until firm.
Preheat the oven to 200 C.
00:12 *ROLL* out the pëte feuilletÄe very thinly, then dust it with
confectioners' sugar. Use a small knife (or cookie cutter) to cut out 6
equal circles of pastry. Place these on a baking sheet that has been
sprinkled lightly with water, and refrigerate for at least 15 minutes.
Bake the pastry rounds for about 10 minutes. They should become
deep golden brown. Set aside.
00:05 Just before serving, arrange the orange sections in a circular
pattern on each plate. Cover them with the orange and saffron jelly,
and set a scoop of vanilla ice cream in the center. Stick a pastry
round in each scoop of ice cream. Serve immediately.
-----------------------------------------------
** 87    YYYNN    Apricot Tart    B    dough    pëte feuilletÄe, almond cream **

prep time : 01:30
cook time : 00:30
rest time : 01:30
cost : 2

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g



<ALMOND> cream:
Sugar    60 g
Butter    60 g
<GROUND> almonds    60 g
Egg    1



Fresh apricots    1 kg
Apricot jelly
Confectioners' sugar

Tools :
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 tart pan with removable
   bottom (diameter 20 cm)
1 bowl

1 wire whisk
1 small knife
1 pastry brush

Preparation:
01:00 *PREPARE* the pëte feuilletÄe. Refrigerate for at least 15
minutes after the final turns.
00:05 Sprinkle the tart pan lightly with water. *ROLL* out the dough
and *LINE* the tart pan. Refrigerate for at least 15 minutes.
Preheat the oven to 200 C.
00:15 *MAKE* the almond cream. Spread the almond cream in the tart
shell and bake for about 20 minutes. Remove from the oven.
Lower the oven temperature to 180 C.
00:05 Wash the apricots thoroughly, then cut them in half and
remove the pits. Arrange the apricot halves in a circular pattern
in the tart shell. Bake the tart for about 10 minutes.
00:05 Using a pastry brush, coat the tart with apricot jelly. Sprinkle
with confectioners' sugar. Serve warm or cold.
------------------------------------------------
** 88    YNYYY    Seven Fruit Tart    A    dough    pëte sucrÄe, almond cream **

prep time : 01:10
cook time : 00:20
rest time : 02:00
cost : 3

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

<ALMOND> cream:
Sugar    125 g
Butter    125 g
<GROUND> almonds    125 g
Eggs    2

Strawberries    150 g
Apricots    6
Kiwis    2
Peaches    2
Pears    2
Lemon    1/2
Fresh figs    4
Cherries    10
Apricot jelly

Tools :
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 rolling pin


1 tart pan with removable
   bottom (diameter 20 cm),
   lightly buttered
2 bowls
1 wire whisk
1 small saucepan
1 slotted spoon
1 small knife
1 vegetable peeler
1 pitter
1 pastry brush

Preparation:
00:12 *PREPARE* the pëte sucrÄe.
00:05 *ROLL* out the dough and *LINE* the tart pan.
Preheat the oven to 220 C.
00:15 *MAKE* the almond cream. Spread the almond cream in the tart
shell and bake for about 20 minutes. Remove the tart from the
oven and allow to cool completely.
00:25 Carefully wash, drain, and hull the strawberries.
Wash the apricots thoroughly, then cut them in half and remove the
pits. Cut each half into 2 pieces.
Peel the kiwis and slice them into rounds.
Peel the peaches with a vegetable peeler or, if soft enough, by hand.
Halve them, remove the pits, and then cut each half into quarters.
*PEEL* the pears with a vegetable peeler and rub them with lemon.
Halve the pears, removing the cores, and then cut each half into
quarters.
Peel the figs and cut them into quarters.Wash the cherries.
Break off the stems and remove the pits with a pitter.
00:10 Arrange all of the fruit in the tart. Using a pastry brush, coat
the fruit and the rim of the tart with apricot jelly. Serve chilled.
----------------------------------------------------------------
** 89    NYYYY    Pineapple Tart with Sugar Pearls    A    dough     pëte sucrÄe **

prep time : 00:45
cook time : 00:25
rest time : 02:30
cost : 2

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

<STREUSEL> :
Butter    100 g
Sugar    100 g
Flour    100 g
<GROUND> almonds    100 g
Salt    1 pinch


Fresh pineapple    200 g
<CANDIED> pineapple    100 g
Large white crystal sugar    80 g

Tools:
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 bowl
1 rolling pin
1 food processor, optional
1 tart pan with removable
   bottom (diameter 22 cm),
   lightly buttered
1 chef's knife

Preparation:
00:12 *MAKE* the pëte sucrÄe.
00:10 Prepare the streusel: in a bowl, combine the butter, sugar,
flour, ground almonds, and a pinch of salt. Start mixing the
ingredients with your fingers, then <CRUMBLE> lightly between
your palms to form coarse bits. (This can be done in a food
processor.) The dough should remain granular; do not press it
together. Refrigerate for at least 15 minutes.
00:05 Use a rolling pin to *ROLL* out the pëte sucrÄe dough and
then *LINE* the tart pan. Refrigerate for at least 15 minutes.
Preheat the oven to 180 C.
00:08 *PEEL* the fresh pineapple and cut into quarters.
Slice the quarters into small triangular pieces. Set aside.
Dice the candied pineapple. Reserve separately.
Spread the fresh pineapple in the bottom of the tart. Bake for 15
minutes, watching the color. Remove from the oven and allow to
cool. Lower the oven temperature to 150 F.
00:10 Crumble the streusel evenly over the top of the tart. Sprinkle
the cubes of pineapple confit and the preserving sugar all around.
Bake for about 10 minutes, then allow to cool before serving.
------------------------------------------
** 90    YYYYY    Pear Tart with Four-spice Syrup    A    dough    pëte sucrÄe, flan **

prep time : 00:55
cook time : 00:25
rest time : 12:15
cost : 2

Ingredients:
Pears    1 kg
Lemon    1/2






Spiced syrup:
Water    1 1/2 litre
Sugar    400 g
Vanilla beans    2
Star anise    20 g
Ground cinnamon    5 g
Ground ginger    40 g

Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

<FLAN> mixture:
Spiced syrup (prepared
   in recipe)    1/4 litre
Powdered milk    25 g
Egg yolks    4
Sugar    20 g
Flour    15 g

Tools :
1 vegetable peeler
2 saucepans
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag

1 rolling pin
1 tart pan with removable
   bottom or <SPRINGFORM>
   pan (diameter 22 cm),
   lightly buttered
Disc of wax paper
   (diameter 26 cm)
Dried beans
1 bowl
1 wire whisk
1 slotted spoon

Preparation:
00:12 THE EVENING BEFORE:
*PEEL*, halve, and core the pears, then rub them with lemon.
Cut each half into two pieces and rub again with lemon.
In a saucepan, bring the water, sugar, and spices (vanilla beans, star
anise, cinnamon, and ginger) to a boil. <POACH> the pears: add the
pear quarters, return to a boil, then remove from the heat.
Refrigerate in this spiced syrup for at least 12 hours.
00:10 *MAKE* the pëte sucrÄe. Refrigerate until ready to use.
00:05 THE NEXT DAY:
Preheat the oven to 200 C.
*ROLL* out the pëte sucrÄe and *LINE* the tart pan. Refrigerate for
at least 15 minutes.
00:05 *COVER* the bottom and sides of the tart shell with wax
paper and fill with dried beans. Bake for 10 minutes until the dough
is slightly golden. Remove from the oven and allow to cool.
00:05 Remove the pears from the syrup with a slotted spoon and set
them aside. Pour 1/4 litre of syrup into a saucepan. Add the
powdered milk.
00:08 *PREPARE* the flan, however in step 1, substitute the
mixture of spiced syrup and powdered milk for milk, and use 4 egg
yolks instead of whole eggs.
00:10 Pour this spiced flan mixture into a saucepan and bring to a
boil while stirring continuously with a whisk. When the mixture
boils, remove it from the heat and set aside.
Arrange the pears in the tart shell, then pour in the spiced flan
mixture. Bake at 200 C for 15 minutes. Unmold and serve warm.
----------------------------------------------
** 91    NYYYY    Tarte bonne femme (Country Tart)    A    dough    pëte brisÄe **

prep time : 01:00
cook time : 01:05
rest time : 02:00
cost : 2

Ingredients:
Pëte <BRISEE>:
Flour    250 g
Salt    5 g
Water    50 ml
Egg    1
Butter    125 g


Apples    750 g
Juice of 1/2 lemon
Butter    50 g
Sugar    50 g
Shelled walnut halves    50 g
Armagnac    50 ml
Confectioners' sugar    50 g

Tools:
1 sifter or drum sieve
1 mixing bowl
1 plastic bag
1 rolling pin
1 tart pan with removable
   bottom (diameter 20 cm),
   *BUTTERED* and floured

1 vegetable peeler
1 small knife
1 sautÄ pan
1 wooden spoon

Preparation:
00:13 *MAKE* the pëte brisÄe.
00:07 *ROLL* out the dough and *LINE* the tart pan. Refrigerate
for at least 15 minutes.
00:10 *PEEL*, core, and halve the apples. Using a small knife, dice
the halves into 1 cm cubes.
Preheat the oven to 200 C.
00:25 Melt the butter in a sautÄ pan, then add the apples and sprinkle
with sugar. Cook for 15 minutes over a low heat, stirring
occasionally with a wooden spoon. Do not brown. Add the walnuts,
raisins, and Armagnac. Reheat and <FLAMBE>. Remove from the
heat and allow to cool until lukewarm.
Fill the tart shell with the apple mixture and bake for 45 minutes.
Be careful not to overcook the tart. The crust should remain golden
brown.
00:05 Just before serving, sprinkle the tart with confectioners' sugar
and place it under the broiler for a short time, until
<CARAMELIZED>.
----------------------------------------------
** 92    YNYYY    Carrot and Honey Tart    A    dough    pëte sucrÄe, almond cream, meringue **

prep time : 00:55
cook time : 00:50
rest time : 02:00
cost : 2

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

<ALMOND> cream:
Butter    50 g
Sugar    50 g
Egg    1
Flour    1 tsp
<GROUND> almonds    45 g


Carrot filling:
Carrots    200 g
Honey (creamy)    50 g

Egg whites    4
Sugar    50 g
Confectioners' sugar

Tools:
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 wooden spoon
2 bowls
1 wire whisk
1 small knife
1 vegetable peeler
1 saucepan
1 vegetable ricer
1 rolling pin



1 tart pan with removable
   bottom (diameter 20 cm)
   lightly buttered
1 large mixing bowl
1 metal blade spatula

Preparation:
00:12 *MAKE* the pëte sucrÄe.
00:12 Prepare the almond *CREAM*.
00:15 Make the carrot filling: *PEEL* and wash the carrots.
 Cook  them A <LANGLAISE>. Do not add salt to the water.
Drain and press the carrots through a vegetable ricer into a bowl.
Add the honey and mix well. Set aside.
Preheat the oven to 180 C.
00:08 *ROLL* out the dough and *LINE* the tart pan. Fill halfway
with the almond cream, then add the carrot mixture. Bake for
about 40 minutes, checking the coloring as the tart cooks.
00:08 *WHIP* the egg whites with the sugar until they form stiff
peaks. Use a long spatula to spread this <MERINGUE> evenly over
the tart while it is warm. Sprinkle with confectioners' sugar, and
return to the oven for about 10 minutes, or until the meringue turns
golden.Serve the tart warm, preferably on a warm plate.
------------------------------------
** 93    NYYNN    Carrot Rum and Raisin Tart    B    dough    pëte feuilletÄe **

prep time : 01:25
cook time : 00:20
rest time : 01:30
cost : 3

Ingredients:
Dried currants    150 g
Rum    100 ml






Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g



Carrots    200 g
Flour    50 g
Baking powder    15 g
Eggs    8
Sugar    65 g
<GROUND> almonds    65 g

Tools :
1 bowl
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 tart pan with removable
   bottom (diameter 20 cm)
1 small knife
1 vegetable peeler
1 <MANDOLINE> or
   food processor
1 mixing bowl
1 wire whisk
1 wooden spoon

Preparation:
00:02 THE EVENING BEFORE:
Put the currants in a bowl with the rum, and allow to
<MACERATE> overnight.
01:00 THE NEXT DAY:
*MAKE* the pëte feuilletÄe. Refrigerate for 30 minutes after
the final turns.
00:05 Sprinkle the tart pan lightly with water.
*ROLL* out the dough and *LINE* the pan. Refrigerate.
00:05 *PEEL* and wash the carrots. Grate them using a mandoline
or food processor. Set aside.
Preheat the oven to 210 C.
00:02 Drain the currants.
00:02 *SIFT* together the flour and the baking powder.
00:08 Combine the eggs, sugar, and ground almonds in a mixing bowl.
Beat with a wire whisk until the mixture is well blended, then
add the currants and grated carrots. Stir with a wooden spoon.
Continue stirring and fold in the sifted flour and baking powder.
Pour this mixture into the tart shell until it is 3/4 full.
Bake for about 20 minutes. Remove from the oven
and allow to cool. Unmold before serving.
--------------------------------------------
** 94    YYYNN    Chocolate Apple Tart with Saffron    B    dough    pëte sucrÄe, meringue **

prep time : 01:10
cook time : 00:25
rest time : 02:00
cost : 3

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

Apples    2
Lemon    1/2
Butter    50 g
Honey    25 g




Saffron cream:
Whipping cream    125 ml
Honey    1 tsp
Sugar    15 g
Egg yolk    1
Saffron threads    3


Chocolate cream:
Milk    60 ml
Whipping cream    65 ml
Egg yolks    3
Cornstarch    10 g
Baking chocolate    150 g
Egg whites    3
Sugar    75 g
Fresh strawberries
Fresh mint leaves

Tools:
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 rolling pin


1 tart pan with removable
   bottom (diameter 20 cm),
   lightly buttered
1 vegetable peeler
1 rubber spatula
1 small knife
1 frying pan
1 bowl
1 wire whisk
1 saucepan
1 chef's knife
1 metal blade spatula
1 mixing bowl with base

Preparation:
00:12 *MAKE* the pëte sucrÄe.
00:05 *ROLL* out the dough and *LINE* the tart pan. Refrigerate
until ready to use.
00:08 *PEEL* and core the apples, then *QUARTER* them and rub
with lemon.
Melt 50 g of butter in a frying pan. Add the apples and 25 g of
honey. Cook for a few minutes until golden. Set aside.
Preheat the oven to 200 C.
00:05 Prepare the saffron cream: in a bowl, mix the whipping cream
with the honey, sugar, egg yolk, and saffron threads.
Arrange the cooked apples in the bottom of the tart pan. Pour the
saffron cream over the apples and bake for about 20 minutes. Allow
to cool until lukewarm.
00:22 Prepare the chocolate cream: use a chef's knife to finely
*CHOP* the chocolate. Set aside.
Combine the milk and cream in a saucepan and bring to a boil.
Whisk the egg yolks together with the cornstarch, then add the
boiling cream and continue to whisk briskly. When the mixture is
smooth, return it to the saucepan and cook over a medium heat for
about 5 minutes. Remove from the heat and add the chopped
chocolate.
00:05 *WHIP* the egg whites into stiff peaks with a whisk, adding 75
g of sugar. Using a rubber spatula, gently fold the egg whites into
the hot chocolate cream. Preheat the broiler.
00:10 Spread the chocolate cream evenly over the tart, using a metal
blade spatula. Sprinkle with the remaining sugar and pass rapidly
under the broiler for a short time, until lightly <CARAMELIZED>.
00:02 Decorate with a few sliced strawberries and mint leaves.
----------------------------------------------------
** 95    YYYYY    Lemon CrÅme Br₧lÄe Tart    A    dough    pëte sucrÄe **

prep time : 00:45
rest time : 03:00
cook time : 01:05
cost : 1

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

Lemons    2
Milk    80 ml
Whipping cream    250 ml
Egg yolks    3
Sugar    50 g
<DEMERARA> sugar    30 g

Tools:
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 rolling pin


1 tart pan with removable
   bottom (diameter 20 cm),
   lightly buttered
Wax paper
Dried beans
Paper towels
1 vegetable peeler
1 chef's knife
1 saucepan
1 bowl
1 wire whisk

Preparation:
00:12 *MAKE* the pëte sucrÄe.
Preheat the oven to 200 C.
00:10 *ROLL* out the dough and *LINE* the tart pan.
*COVER* the bottom and sides of the tart shell with wax paper and
fill with dried beans. Bake the tart shell for 15 to 20 minutes,
checking its color often. Remove from the oven and allow to cool.
Lower the oven temperature to 100 C.
00:07 Wash and dry the lemoms thoroughly. *PEEL* the <ZEST>
and slice it into <JULIENNE> strips. Set aside.
In a saucepan, combine the milk, whipping cream, and julienned
lemon zest.
Bring to a boil, then remove from the heat and let cool for 1 hour.
00:08 Combine the egg yolks and sugar in a bowl. *WHISK*
vigorously for several minutes until the mixture becomes frothy.
00:02 Pour the lemon cream over the egg mixture, while stirring
continuously. Stir until well blended. Pour this filling into the tart
shell.
Bake for 40 minutes, then remove from the oven and let cool.
Preheat the broiler.
00:03 Just before serving, sprinkle demerara sugar over the tart,
and place it under the broiler for a short time, until lightly
<CARAMELIZED>.
------------------------------------------------
** 96    NNYYY    Pecan SablÄ Tart     A    dough    pëte sablÄe **

prep time : 00:35
cook time : 00:25
rest time : 24:00
cost : 2

Ingredients:
Pëte <SABLEE>:
Flour    250 g
Butter    125 g
Sugar    125 g
Salt    5 g
Egg    1


Whole pecans    340 g
Sugar    400 g
Salt    10 g
Melted butter    120 g
<VANILLA> sugar    10 g
Corn syrup    10 g
Eggs    6
Flour    80 g

Tools :
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
2 bowls
1 chef's knife
1 wooden spoon
1 rolling pin
1 porcelain tart
   mold (diameter 22 cm),
   lightly buttered

Preparation:
00:18 TWENTY-FOUR HOURS IN ADVANCE:
*MAKE* the pëte sablÄe. Refrigerate until ready to use.
00:03 Set aside 8 unblemished pecan nuts for a garnish.
Using a chef's knife, coarsely chop the rest of the pecans.
00:05 In a bowl, combine the sugar, salt, melted butter, vanilla
sugar, and corn syrup. Mix with a wooden spoon. Add the eggs,
flour, and finally the chopped pecans.
Refrigerate for 24 hours before using.
00:05 ON THE DAY:
Preheat the oven to 160 C.
*ROLL* out the dough and *LINE* the tart mold.
00:03 Spread the pecan filling evenly in the tart shell. Decorate with
the 8 whole pecans. Bake the tart for about 25 minutes.
Remove from the oven and allow to cool before serving.
--------------------------------------------------------------
** 97    YYYYY    Country Tart with Prunes    A    dough    pëte sucrÄe **

prep time : 00:55
cook time : 00:25
rest time : 24:00
cost : 2

Ingredients:
Syrup:
Water    300 ml
Sugar    100 g
Rum    50 ml

Prunes    200 g


Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

Vanilla bean    1
Whipping cream    250 g
Rum    25 ml
Egg yolks    3
Sugar    75 g
Flour    30 g

Tools :
2 saucepans
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 rolling pin

1 tart pan with removable
   bottom (diameter 22 cm),
   lightly buttered
1 circle of wax paper
   (diameter 26 cm)
Dried beans


1 small knife
1 conical sieve
1 bowl
1 wire whisk

Preparation:
00:05 TWENTY-FOUR HOURS IN ADVANCE:
*MAKE* a sugar syrup. Allow to cool slightly, then add the rum.
00:05 Remove the pits from the prunes. Place the prunes in the rum
syrup to <MACERATE> for approximately 24 hours.
00:12 *PREPARE* the pëte sucrÄe. Refrigerate until ready to use.
00:05 THE NEXT DAY:
Preheat the oven to 200 C.
*ROLL* out the dough and *LINE* the tart pan. Refrigerate for 15
minutes.
00:05 *COVER* the bottom and sides of the tart shell with wax
paper and fill with dried beans. Bake for 10 minutes, until the dough
is slightly golden. Remove from the oven and allow to cool.
Raise the oven temperature to 220 C.
00:03 *SPLIT* the vanilla bean and scrape out the seeds.
00:08 Bring the whipping cream to a boil in a saucepan with the
vanilla (bean and seeds). Remove from the heat and allow to
<INFUSE> for a few minutes on the hot burner.
Strain the cream through a conical sieve. Add the rum.
00:05 *WHISK* the egg yolks with sugar in a bowl. Blend in the
flour, then add the cream and rum mixture.
00:05 Drain the prunes and arrange them in the tart shell, then pour in
the cream mixture.
Bake at 220 C for 15 minutes. Remove from the oven and allow to
cool in the pan. Unmold before serving.
------------------------------------------------
** 98    YNYYN    Pine Nut Tart with Orange Blossom    B    dough    pëte sucrÄe **

prep time : 00:50
cook time : 01:15
rest time : 02:00
cost : 2

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

Vanilla bean    1/4
Milk    350 ml
ORANGE-<FLOWER> water    1/2 tsp
Egg yolks    2
Sugar    20 g
Whipping cream    75 ml


Sugar syrup:
Water    200 ml
Sugar    100 g

Pine nuts    150 g
Confectioners' sugar

Tools :
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 tart pan with removable
   bottom (diameter 22 cm),
   lightly buttered
1 rolling pin
Wax paper
Dried beans
2 saucepans
1 mixing bowl
1 conical sieve
1 rectangular cake pan

Preparation:
00:12 *MAKE* the pëte sucrÄe.
00:05 Preheat the oven to 200 C.
*ROLL* out the dough and *LINE* the tart pan.
00:03 *COVER* the bottom and sides of the tart shell with wax
paper and fill with dried beans.
Bake the tart shell for 15 to 20 minutes, checking as it colors.
Remove from the oven and allow to cool.
Raise the oven temperature to 220 C.
00:02 *SPLIT* the vanilla bean and scrape out the seeds.
00:07 Put the milk in a saucepan with the vanilla (bean and seeds).
Bring to a boil, then turn off the heat and add the orange-flower
water. Let <INFUSE> on the warm burner for about 10 minutes.
00:03 *WHISK* the egg yolks with the sugar in a mixing bowl.
When the consistency becomes frothy, add the whipping cream.
Pour the milk through a conical sieve and onto the egg yolks while
continuing to whisk. Allow to cool.
00:08 Make a sugar *SYRUP*. Pour the syrup into the rectangular
cake pan and add the pine nuts.
00:07 Place in the oven and bake until the syrup has completely
evaporated. Remove from the oven when the pine nuts are lightly
<CARAMELIZED>. Spread the orange-flower cream in the tart shell
and bake for 45 minutes.
00:03 Upon removing the tart from the oven, sprinkle the
caramelized pine nuts over the top and dust with
confectioner's sugar. Serve warm.
----------------------------------------------------
** 99    NYYNN    Apple and Almond "tarte rustique"    B    dough    pëte feuilletÄe **

prep time : 02:05
cook time : 00:25
rest time : 01:30
cost : 3

Ingredients:
Pëte <FEUILLETEE>:
Flour    250 g
Salt    5 g
Water    125 ml
Butter    185 g



Apple and apricot <COMPOTE>:
Red apples    500 g
Fresh apricots    150 g
Sugar    150 g
Lemon    1



Cooking apples    500 g
Fresh apricots    150 g
Apricot jelly
Sliced almonds    50 g
Confectioners' sugar

Tools:
1 sifter or drum sieve
1 plastic bag
1 rolling pin
1 pastry brush
1 tart pan with removable
   bottom (diameter 24 cm)
1 vegetable peeler
1 cutting board
1 small knife
1 saucepan
1 wooden spoon

Preparation:
01:00 *MAKE* the pëte feuilletÄe. Refrigerate for at least 20 minutes
after the final turns.
00:05 *ROLL* out the dough and *LINE* the tart pan. Refrigerate
for 15 minutes.
Preheat the oven to 220 C.
00:10 *PEEL* the red apples with a vegetable peeler, then core, halve and
dice them.
Wash 150 g of the apricots. Remove the pits and dice them.
00:30 Put the diced apples and apricots in a saucepan with the sugar
and the juice of half of a lemon. Cook over a low heat for 20
minutes, in order to produce a compote, while stirring occasionally
with a wooden spoon. Allow the compote to cool, then pour it into
the tart shell and spread evenly. Bake for about 10 minutes.
Remove the tart from the oven and raise the oven temperature
to 245 C.
00:15 Peel and halve the cooking apples.  Slice  them thinly.
Carefully wash and halve the remaining apricots, removing the pits.
Arrange the apple slices in a circular pattern around the
circumference of the tart, and place the apricot halves in the
center. Finish baking for about 15 minutes.
00:05 Just before serving, unmold the tart and place it on a serving
plate. Using a pastry brush, <GLAZE> the apricots with apricot
jelly. Sprinkle sliced almonds and confectioners' sugar evenly over
the tart. Serve warm.
-------------------------------------------------
** 100    YYYYY    Rhubarb Tart    A    dough    pëte sucrÄe **

prep time : 00:40
cook time : 00:35
rest time : 02:00
cost : 2

Ingredients:
Pëte <SUCREE>:
Flour    250 g
Butter    125 g
Sugar    100 g
Salt    5 g
Egg    1
Egg yolk    1

Rhubarb    1 kg
Sugar    360 g
Butter    60 g
Eggs    3
Whipping cream    250 ml

Tools :
1 sifter or drum sieve
1 mixing bowl
1 small bowl
1 fork
1 plastic bag
1 rolling pin


1 tart pan with removable
   bottom (diameter 20 cm)
   lightly buttered
Wax paper
Dried beans
1 small knife
2 saucepans
1 wooden spoon
1 mixing bowl
1 wire whisk

Preparation:
00:12 *PREPARE* the pëte sucrÄe.
00:05 Preheat the oven to 200 C.
*ROLL* out the dough and *LINE* the tart pan.
00:05 *COVER* the bottom and sides of the tart shell with wax
paper and fill with dried beans. Bake the tart shell for 10 to 15
minutes, checking as it colors. Remove from the oven and allow
to cool. Leave the oven temperature at 200 C.
00:05 Wash the rhubarb and trim the ends of each stalk. Carefully
pull off the outer threads. Cut the rhubarb into 3-4 cm lengths.
00:03 Put the rhubarb and 300 g of sugar in a covered saucepan
over a low heat. Cook, stirring occasionally with a wooden spoon,
until the rhubarb breaks apart easily (10 to 20 minutes). Set aside.
00:02 Melt the butter in a saucepan over low heat. Let cool.
00:03 In a mixing bowl, combine the eggs, the remaining sugar, the
whipping cream, and the melted butter. Whisk lightly. Set aside.
00:03 Spread the rhubarb evenly in the tart shell and pour the cream
mixture over it. Bake for about 20 minutes. Serve warm.
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** 101    NYYYY    Tarte Tatin    A    dough    pëte brisÄe **

prep time : 00:55
cook time : 02:00
rest time : 01:30
cost : 2

Ingredients:
Pëte <BRISEE>:
Flour    250 g
Salt    5 g
Water    50 ml
Egg    1
Butter    125 g


Butter    80 g
Sugar    160 g
Vanilla bean    1
Cooking apples    2 kg
Juice of 1 lemon

Tools:
1 sifter or drum sieve
1 mixing bowl
1 plastic bag
1 rolling pin
1 pastry brush
1 chef's knife


1 nonstick tart pan
   (diameter 22 cm,
   depth 6 cm),
   without removable
   bottom
1 vegetable peeler
1 serving plate

Preparation:
00:15 *PREPARE* the pëte brisÄe.
Preheat the oven to 140 C.
00:15 Cut the butter into small pieces and distribute them in a
nonstick tart pan. Sprinkle with sugar. Add the whole vanilla bean.
*PEEL*, core, and halve the apples, then *SPRINKLE* them with
lemon juice.
00:15 Arrange the apple in the tart pan, standing them up and fitting
them closely together. Lay the remaining halves on top. Bake for 1
hour. After approximately 1/2 hour, remove the apples that are on
top and stand them up with the others. Remove from the oven and
let cool for 1 1/2 hours.
00:05 Preheat the oven to 180 C.
*ROLL* out the pëte brisÄe into a circle, 26 cm in diameter.
00:05 Cover the apples with the dough, pushing the edges inside the
pan. Return to the oven for about 1 hour. Remove from the oven and
unmold immediately onto a serving plate. Serve lukewarm.
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