INGREDIENTS
serves 4
-
750ml white wine
- 1 cup of caster sugar
- 1 whole vanilla bean, split and scraped
-
1 cinnamon stick
-
½ lemon rind
-
4 firm pears, peeled and cored (leaving the stem intact)
-
Hot water
PREPARATION
Place
all ingredients but pears into a saucepan over medium-high heat and bring to a
boil.
Decrease
the heat to medium low, place pears in the liquid. Pears must be immersed - add
some hot water if needed - cover and cook for 40 minutes or until pears are
tender but not falling apart. Remove pears to a serving dish, standing them
upright, and reserve in the refrigerator.
Wine syrup
Sieve
cooking liquid and reduce it to syrup consistency. Place in the refrigerator
until cool.
Spoon
sauce over the pears just before serving.
CHOCOLATE
SAUCE ALTERNATIVE
INGREDIENTS
-
100gr dark - 30gr butter, cubed - ¼
cup hot water - roasted flaked
almonds
Place
15gr butter and chocolate in a saucepan over low heat and stir until melted. Add
water and keep stirring until homogenous and finish with the rest of butter.
Pour over pears just before serving and sprinkle a few roasted flaked almonds.
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INGREDIENTS makes 30
Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice
Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted
PREPARATION
Preheat oven in 170°C.
Line trays with baking paper.
Use an electric
beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually
add flour and ground rice, beating on low speed until almost combined. Use your
hands to bring the dough together in the bowl. Place between 2 sheets of baking
paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread
using an electric beater, beat butter and sugar in a bowl until light and
fluffy. Gradually add flour, ground rice and cocoa beating on low speed until
almost combined. Use your hands to bring the dough together in the bowl. Place
between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set
aside.
Gently place
chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate
for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking
trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.
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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!
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
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.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
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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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.
