INGREDIENTS
for 12 small
•5 egg yolks
• 125gr sugar
• 500ml fresh cream
• 1 vanilla pod
•brown sugar to “brulé”
PREPARATION
Turn your
oven on at 140°C.
In a saucepan
heat up cream and vanilla and bring it to the boil.
In a bowl,
cream egg yolks and sugar and stir in cream.
Slowly pour
cream into ramekins. Bain-marie bake for 1hour. Let cool and refrigerate.
At the
serving time caramelise your cream by sprinkling brown sugar on it and passing
it under your oven grill.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
Ingredients
for 6
- 120g sugar
- 50g almonds, flaked
- 75g dried fruits
- 2 egg whites
- 25g sugar
- 25g glucose
- 50g honey
- 250ml fresh cream
PREPARATION
Pour boiling water on dried fruits
and let stand. (Ideally, on the day before)
In a bowl, mount cream to a Chantilly
and reserve in the fridge.
Make a caramel using 125gr of sugar. Spread caramel on baking paper, add almonds
and let it cool. Crush nougatine into very small pieces and reserve.
Beat egg whites into stiff picks.
In a saucepan, put together sugar (25gr),
glucose and honey and bring syrup to 121C degrees.
Using a low speed, progressively add syrup
to egg whites. Once incorporated, return to high speed and beat until cool.
Gently fold fruits, crushed nougatine
and Chantilly into the meringue. Do not overwork the preparation.
Pour mixture into ramekins and place them
in the freezer for 2 hours (6 if you’re using a large container).
Serve as it is with a berry sauce or as a side. Enjoy!
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.
