DRUNKEN PRUNES FLAN - FAR BRETON

INGREDIENTS
• 20 à 25 pitted prunes
• 120g flour
• 130g sugar
• 1 pinch of salt         
• 4 eggs
• 50g butter
• 500ml milk
• 1ltr water
• 2 tea bags
• 200ml Rum

PREPARATION
Tips: For a better result, I like to marinate the prunes overnight and prepare my flan batter on the day before – keep it in the fridge and give it a last minute stir just before pouring into your oven dish.

Using tea bags make 1 litre of tea. Add rum and pitted prunes and let them soak for 2 hours.
Turn your oven on at 200°C.
Grease an oven ceramic dish.
Drain prunes. Beat sugar and eggs until they turn into a light foamy consistency. Using a wooden spoon, stir in flour. Then add melted butter, milk and some more Rum if wanted. Pour preparation in the oven dish. Dip in drained prunes.
Bake for 10 minutes at 200°C and then lower to 170°C and cook for 1 additional hour.
Serve warm or cold.

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ORANGE QUATRE-QUART

INGREDIENTS

• 3 eggs (separated)

• 250 g sugar (+100 g for syrup)

• 250 g butter

• 250 g flour

• 1 orange, rind grated & juiced

PREPARATION

Grease cake form and preheat oven on 180/200°C

Using an electric mixer, beat egg whites into firm picks. Reserve egg whites in the fridge.

Now, beat sugar and butter until it turns into a light foamy consistency. Add egg yolks one by one and keep beating until it turns light and foamy again. Stop mixer.

Using a wooden spoon, stir in flour. Finish by adding grated orange rind.

Add ¼ of the egg whites. Once incorporated, add all the rest.

Pour mixture into cake form and bake for 40 to 45 min.

Orange syrup (optional)

In a small sauce pan, heat up orange juice and sugar. Stir to dissolve sugar.

When "Quatre-Quart" is still warm, damp it with syrup. Serve cold.

It's a great cake for breakfast... it's even better at tea time.

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CHICKEN LIVER AND PORT WINE PATE

INGREDIENTS 
• 1 tablespoon oil 
• 2 shallots, chopped
• 1 garlic clove
• 100gr bacon, chopped) 
• 300gr chicken liver 
• 3 tbsp. port 
• 100 ml cream 
• Salt & pepper, to taste 
• 50gr butter, room temp
• 50gr butter, clarified

PREPARATION
On medium heat sauté shallots and bacon until the shallots of softened (not brown).

Add liver and cook until it just changes color. Pour in the Port; allow it to cook before adding the cream. Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes. Leave it to cool.
Place mixture into a food processor with the butter, process until smooth.
Transfer to a serving bowl, flattening the pate out before you cover with clarified butter (or Clingfilm) to stop discoloring.
Keep in the fridge for 24 hours before serving for flavors to develop. This pâté keeps up in the fridge for about a week.

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PARIS-BREST

INGREDIENTS
Choux pastry

Praline cream
·         8 egg yolks, room temperature
·         250g sugar
·         250g unsalted butter, softened
·         Almond and hazelnut praline
Finish:
·         100g flaked almonds
·         50g icing sugar
·         1 egg yolk (glaze)

PREPARATION

Preheat the oven to 210°C.
(Wheel) Pipe two circles of pastry next to each other and finally a third one overlapping the first two. Glaze with egg wash and sprinkle flaked almonds over the entire surface.
Bake for approximately 20 minutes.
Place egg yolks in mixing bowl.
In a saucepan, combine sugar with a little water. Bring to a boil and cook until the temperature reaches 121°C. When the sugar is ready, gradually pour it over the egg yolks, with the mixer on low speed. Once sugar is completely combined, beat on high speed until mixture has cooled down. Then gradually incorporate softened butter. Add praline last.
Scoop praline cream into a piping bag.
With a serrated knife, cut wheel in half crosswise. Forming big swirls pipe cream preparation on lower part.
Top with the upper part of the wheel. Leave in the fridge to set.
Dust some icing sugar over it just before serving.
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ALMOND TUILES

INGREDIENTS makes 3 dozens
- 2 egg whites
- 1 egg yolk
- 100g sugar
- 50g flour
- 50g butter
- 40g shaved almonds, grinded
+ 10g for decoration

PREPARATION

Preheat oven in 190°C
Line a baking tray with baking paper.
Beat firmly egg whites with sugar.
Delicately add in flour and butter, and then the grinded almonds.
Using a teaspoon put little amounts of batter on your tray and spread to the size and shape you want.
Sprinkle a few silver almonds for decoration.
Bake the Tuiles for 5 minutes or until they are lightly brown.
Working quickly, lift the Tuiles off the tray and press over the outside of the tray to bend, then allow to cool for 30 seconds until hardened.
Enjoy it for tea or use it as a decorating element for desserts!

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CARAMELIZED FRENCH SHALLOT TARTE TATIN

Ingredients for 6

- 1kg French shallots, peeled
- 200 ml milk
- 80g butter
- 2 tablespoons brown sugar
- 3 fresh lemon thyme sprigs
- 3 sheets puff pastry (6 small tins)

PREPARATION

Cook shallots in milk for 10 minutes. Drain and set aside for 5 minutes to cool. Dry shallots with kitchen paper. Use your fingers to remove the skin.
In a large heavy-based frying pan over medium heat, melt the butter and sugar until you obtain a colored caramel. Add shallot and season with salt, pepper and thyme sprigs. Cook, gently until shallots are just tender.
Preheat oven to 200°C. Line 6 small tart molds or a large one with puff pastry. Crumble goat cheese and divide evenly among pans. Spoon shallots preparation over goat cheese.
Bake in oven for 10-12 minutes or until the pastry is puffed and golden.

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APPLE & DRUNKEN CHERRIES STRUDEL

 

Ingredients for 6
- 1kg apples, peeled, cored, sliced
- 1tin Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 150ml Kirsch or Cherry
- ½ tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
Pure icing sugar, to dust
Whipped cream, to serve

PREPARATION

Soak cherries into Cherry and set aside overnight to macerate.
On the next day, drain cherries and keep Cherry. Pre-cook apples with lemon juice, Cherry, cinnamon and sugar. Add cherries when done.
Preheat oven to 180ºC. Line a tray with baking paper. Place the filo on a clean work surface. Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.

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TARTE TATIN

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.

TRIPLE CHOCOLATE BROWNIES

 

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. 

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BANANA BREAD

Ingredients

- 300g plain flour
- 2 tsp baking powder
- 150g brown sugar
- ¼ tsp salt
- 75g finely chopped dates
- 150g coarsely chopped toasted pecans
- 60ml (¼ cup) milk
- 125g unsalted butter, cut into chunks
- 125ml (½ cup) buttermilk
- ½ vanilla bean cut lengthwise, seeds scraped
- 2 eggs, lightly beaten
- 3 medium sized ripe bananas, mashed
 
Preparation
Preheat your oven to 180C. Grease a 14cm X 24cm loaf tin and line with baking paper.
Combine flour, baking powder, sugar and salt into a large bowl. Add dates and pecans. Toss to combine.
Heat the milk and butter in a small saucepan until melted and combined. Pour into a large bowl. Whisk in the buttermilk and vanilla seeds. Whisk in eggs. Whisk in bananas.
Make a well in the middle of flour mixture. Add banana mixture. Stir to combine. Spoon mixture into prepared pan.
Bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
Leave it to cool in the tin for 5 minutes before turning onto a wire rack.

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CHOCOLATE MOUSSE

Do you have these 2 ingredients and 15 spare minutes for the best chocolate mousse?
Too good... Let's make it now!

Ingredients (6 to 8 serves)
- 6 eggs, separated
- 200gr of very good quality dark chocolate
- 25gr butter (facultative)

PREPARATION
Add a pinch of salt to the egg whites and beat until stiff picks. Reserve.
Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water (Bain Marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and quickly stir in the egg yolks.
Gently fold in 1/3 of the egg whites until well combined. Then carefully add in the rest.
Spoon mousse into individual ramekins and place them into the refrigerator to set overnight

I love it plain but you could have it garnished with whipped cream, fresh raspberries/strawberries, shaved chocolate, etc
Enjoy!

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CREPES

It’s pancake Day ! Grab your aprons and start making your own crêpes.

Ingredients (for 20 crêpes)
- 250gr of flour
- 500 ml of milk
- 100 ml of water
- 2 Tbsp. of sugar
- ½ vanilla bean cut lengthwise, seeds scraped
- 3 Tbsp. Grand Marnier or Rum
- 100 gr of salted butter, melted
- 4 eggs

PREPARATION
In a large mixing bowl, combine flour, sugar and eggs.
Add milk little by little. Whisk until well combined. Add Grand Marnier and melted butter and stir again. Refrigerate for 1 hour (overnight is best)  
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turnover and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Voilà! You just made crêpes! Enjoy…