Ingredients
Pastry
- 250 g flour,
- 125 g butter, cubed
- Pinch of salt,
Caramelized apples
- 8 apples, peeled, quartered and cored
- 120g butter
- 120g sugar
PREPARATION
Pastry dough
Put all ingredients in a
large bowl. Work butter from the tip of your fingers. Don’t allow it to be
fully integrated to the flour. Use a few table spoons of cold water to bring dough
together. Small pieces of butter must remain.
Wrap the dough in cling
film and place it in the fridge.
Caramelized apples
Preheat oven at 180°C.
Using an oven resistant dish,
make a caramel with butter and sugar.
Place apples inside – do
not hesitate to over garnish as they will collapse - and cook on low heat for
30 minutes.
Roll out pastry. Cover apples
and put remaining dough inwards. Perforate dough.
Bake for 35
minutes.
Remove dish from the
oven, let it cool slightly (10 minutes) and unmold.
Serve slices of tarte tatin with a generous dollop
of creme fraiche or ice cream.
Ingredients
Makes 20 brownies (+)
- 350g
unsalted butter, cut into chunks
- 350g coarsely chopped dark chocolate
- ½ vanilla bean cut lengthwise, seeds scraped
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 ½ cup flour, sieved
- Pinch
of salt
- ½ cup white chocolate chips
- ½ cup
dark chocolate chips
Preparation
Turn on
the oven (190C).
Grease
the sides of a baking tray and cover the bottom with baking paper.
Melt
the chocolate with butter. Transfer into a mixing bowl and let cool slightly.
Using a
hand whip, add in eggs one by one.
Using a
wooden spoon, stir in vanilla, salt, and sugar.
Once
chocolate mixture has an even consistency, add flour + chocolate chips.
Pour
chocolate mixture over baking tray and bake for 25 min. Once cooked take it out
from the oven and let it cool. Cut into slices and serve.
This Digging Easter Bunny cake is made of Triple chocolate brownie. It's perfect to carve 3D cakes; it holds very well together on the top of tasting amazingly good.
Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or
e-mail mlfc78@gmail.com
