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QUELQUES DESSERTS FRANÇAIS...

 

The following dessert recipes were collected from various internet sites, some of which are based in other countries. Although they are not alphabetized, they are numbered for ease of reference. When metric measurements are used, click below the recipe on "metric conversion table"

1--Crème Caramel
(,Caramel custard)

to serve 10-12 people
3/4 cup sugar
3 tablespoons water
1 quart milk
6 large eggs
5 egg yolks
3/4 cup sugar
2 teaspoons real vanilla
small pinch of saltPreheat oven to 350 degrees. In heavy bottomed saucepan, bring the sugar and water to the simmer, swirling the pan to dissolve the sugar completely. Cover. Boil just until it begins to darken, remove the lid, and cook until it turns golden brown. Pour half of the caramel into an 8 cup metal baking dish at least 4 inches deep, swirling it around slowly for several minutes, running caramel over the bottom and halfway up the sides until it stops moving. Set aside. Pour 1/3 cup of water into the cooking pan with the remaining caramel and simmer 2-3 minutes to dissolve the caramel. Set this syrup aside until serving time.
In glass measuring cup, heat the milk in microwave for 5-6 minutes, to warm it but not to boil. In another batter bowl, whisk the eggs, egg yolks, and sugar in a bowl. Gradually blend in the hot milk, adding the vanilla and salt. Pour through a strainer into the caramelized dish. Set the dish into a baking pan and place in the lower third of the oven. Pour boiling water around the dish to come halfway up the sides. Bake for about 50-60 minutes, or until custard is set. Do not ever let the custard boil. If so, reduce the oven temperature.
Allow to cool at least 30 minutes, and then chill for about 2 hours, or even overnight. To serve. invert onto a platter. Pour the extra caramel syrup around it to serve.

2--Genoise
(Sponge cake)

Preheat oven to 350 degrees.  Grease, line bottom of 9 inch cake or springform pan with parchment, and then grease again and flour. Warm the clarified butter until almost hot (110 degrees F).  Add vanilla and keep warm.
In a large mixing bowl set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent curdling. Transfer mixture to bowl of electric mixer and using the whisk beater, beat the mixture on high speed for five minutes or until triple in volume.   While the eggs are beating, sift together the flour and cornstarch. Remove l scant cup of the egg mixture and thoroughly whisk it into the clarified butter. Sift 1/2 the flour mixture over the remaining egg mixture and fold it in gently but rapidly with a large balloon whisk, or rubber spatula until all the flour has disappeared.  Repeat with the remaining flour mixture until the flour has disappeared completely.  Fold in the butter mixture until just incorporated. Pour immediately into the prepared pan (it will be about 2/3 full) and bake 25 to 35 minutes or until the cake is golden brown and starts to shrink from the sides of the pan.  (No need for a cake tester.  Once the sides shrink the cake is done.)  Avoid opening the oven door before the minimum time or the cake could fall.  Test toward the end of baking by opening the door slightly and, if at a quick glance it does not appear done, close door at one and check again in five minutes. Loosen the sides of the cake with a small spatula and unmold at once onto a lightly greased rack.  Reinvert to cool.  Trim the bottom and top crust when ready to complete the cake and sprinkle the syrup evenly on both sides. In a small saucepan with a tight fitting lid bring the sugar and water to a rolling boil, stirring constantly.  Cover immediately, remove from the heat, and allow to cool completely.  Transfer to a liquid measuring cup and stir in the liqueur.  If the syrup has slightly evaporated, add enough water to equal 3/4 cup. Store (without syrup) two days at room temperature or two months frozen.  After adding the syrup the flavors ripen and the moisture is more evenly distributed one day later.  The completed cake can be refrigerated up to five days and frozen up to two months.  Syrup can be refrigerated for one month in an airtight container. This cake would be great with either the Cream Frosting or Buttercream Frosting..   Split the cake in half horizontally and place on cake round.  Brush cake with 3 Tablespoons of syrup then a layer of frosting.  Frost the top and sides with frosting. Put remaining frosting in a pastry bag with a 4B tip and pipe rosettes around top of cake.  Another idea is to toast shaved almonds in a 350 degree oven for 5 minutes.  When cool cover the sides of the cake with the almonds.  

3 tablespoons (37 grams) clarified butter
1 teaspoon (4 grams) vanilla extract
4 large eggs
1/2 cup (l00 grams) sugar
1/2 cup (50 grams) sifted cake flour
1/2 cup minus l tablespoon (50 grams) cornstarch, lightly spooned
(To make clarified butter take 4 tablespoons unsalted butter and put into a heavy saucepan.  Melt the butter over medium heat, partially covering to prevent splattering.  When the butter looks clear, cook uncovered, watching carefully until the solids drop and begin to brown.  Pour immediately through a fine strainer or a strainer lined with cheesecloth.)
SYRUP:
(Makes 3/4 cup (200 grams) syrup)
1/4 cup + 1 1/2 teaspoons (56 grams) sugar
1/2 liquid cup (118 grams) water
liqueur of your choice [2 tablespoons (28 grams)]

3--Pithiviers au Chocolat et aux Noisettes
(Puff pastry rounds with chocolate and hazelnut)

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but this version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.
1 17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
3/4 cup hazelnuts (about 3 ounces), toasted, husked, finely ground
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 large eggs
1 3/4 ounces bittersweet (not unsweetened) or semisweet chocolate,
 cut into small pieces
Preheat oven to 400°F. Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.
Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes. Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg. Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake pastry until puffed and golden brown, about 25 minutes. Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.
Serves 8.
 

4--Napoléons

(Puff Pastry with chocolate)

1 SHEET FROZEN PUFF PASTRY
1 RECIPE VANILLA CREAM
1 CUP POWDERED SUGAR
1 TBS MILK
1 OZ CHOCOLATE
1 TSP SHORTENING

NOTE: Pastry can be found in most grocery stores. Thaw folded
pastry sheet for 20 minutes. Roll onto floured surface to 18x11
inches. Cut crosswise into 6 rectangular sheets. Place each on
a cookie sheet and bake in 350°F oven for 18-22 minutes. Cool.

Prepare either chocolate or vanilla cream pudding recipe. To make
icing, mix powdered sugar with milk. Also melt chocolate with
shortening. Frost 2 sheets with icing and drizzle chocolate crosswise
on icing. Use knife to make swirls. Spread half of the pudding on 2
sheets. Cover each with another sheet and spread with remaining pudding.
Top with frosted sheets. Chill 30 minutes. Cut each sheet into 6 portions.

Keep refrigerated.

Yield: 12 Servings

5--Petits Fours
yields: 1 full sheetpan
ALMOND PASTE 14 OZ.
SUGAR 4 OZ.
EGG WHITES 1/2 OZ.
SUGAR 10 OZ.
BUTTER - room temperature 14 OZ.
EGGS - room temperature 15 OZ.
CAKE FLOUR - sifted 6 OZ.
METHOD:
1) Blend the almond paste and sugar together till broken up, then add the egg whites and blend till smooth.
2) Add butter and sugar and cream till light and fluffy.
3) Add eggs slowly.
4) Add sifted cake flour.
5) Spread into a sheetpan that has been parchment lined, buttered and floured.
6) Bake @ 350F until firm. DO NOT allow edge to become dry!!!

PROCEDURE FOR MAKING PETITS FOURS GLACES

1) Prepare the sponge recipe above. For a finished sheet of petits fours you will need 3 layers of sponge cake, each about 1/4" thick. The final assembled cake will be no thicker than an inch.
2) Lay one sheet of cake on the back of a parchment lined flat sheetpan, and spread a 1/8" thin layer of jam, ganache, buttercream, etc.on top. Top with a second sheet, and repeat by spreading on the filling.
3) Top with a third and final layer of cake, but this time spread a very thin layer of filling on top.
4) Roll out a 1/16" thick sheet of marzipan the same size as the cake. Roll it loosely around a rolling pin, transfer, and unroll on top of the cake. Run the rolling pin carefully over the top. Place a piece of parchment on top, then place a second sheetpan on top.
5) Flip the entire cake upside down, remove the sheetpan, and wrap the entire cake and bottom sheetpan with plastic wrap. Now place a flat sheetpan on top. Weigh this sheetpan down with a couple 4# weights. This procedure assures the layers are firmly sealed together, and will make cutting into portions easier.
6) Chill the cake for several hour to overnight.
7) Remove from the refrigerator, and cut out small squares, rounds, diamonds, ovals, rectangles, etc. Be exact with your cuts, and make sure your sizes do not exceed 11/4".
8) Prepare the fondant for icing. The fondant should be heated to 100F, and thinned with some simple syrup, corn syrup, and a little egg white for shine. The fondant should be of a consistency where it coats in very thin layers. The fondant may also be tinted in pastel colors.
9) Place the petits fours on an glazing rack about 11/2 inches apart. Place the glazing rack over a parchment lined sheetpan. Using a spoon, piping bag, or fondant funnel, pour the fondant over each piece. Make sure that the tops and sides of each piece are covered completely. Ideally, you should faintly see the cake layers through the fondant. Do Not Recoat, or the fondant will look clumpy!
10) When the icing has set, use writing chocolate, piping gel, buttercream, nuts, candied violets and fruit, to decorate the tops of the individual petits fours.

6--Tarte au Citron

(Lemon Tarte)
 
 Makes 6 to 8 servings
 
The crust is almost a big shortbread cookie, not the easiest to work with, but worth the bother. If it tears when you roll it out, don't despair. Do the best you can to line your tart pan and piece together bits where necessary. Be certain that the pastry is well chilled before you bake it.
 
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
5 tablespoons chilled unsalted butter,
   cut into teaspoon-sized pieces,
   plus 1 tablespoon unsalted butter, melted
1 tablespoon ice water
3 large egg yolks
2 large eggs
Juice of 3 lemons (about 1/3 cup)
1/4 cup crème frâiche or heavy cream
 
1. Place the flour, salt, and 1/2 cup of the sugar in a mixer bowl. Add the chilled butter and mix at medium speed until the mixture resembles grainy meal. Add the ice water and 1 of the egg yolks and mix just until a mass begins to form. Remove from the bowl, roll into a disk, wrap in plastic wrap, and chill in the refrigerator for 45 minutes before using.
2. Meanwhile, in a medium bowl, beat together the remaining 2 yolks with the eggs. Beat in the remaining 1/2 cup sugar, the lemon juice, and the crème frâiche. Stir in the tablespoon of melted butter. Set the mixture aside.
3. Preheat the oven to 375 degrees F.
4. Flour a work surface and roll the pastry into a 10-inch circle. Line a 9-inch tart ring with the pastry. Prick the bottom of the pastry in a few places with a fork and place in the freezer for 5 minutes.
5. When the dough is well chilled, line it with aluminum foil, making sure to work the foil into the corners. Place the piecrust in the freezer to chill for 5 minutes, then transfer to the bottom rack of the oven and bake for 10 minutes.
6. Remove the tart pan from the oven and remove the foil. Place the tart shell on the middle rack of the oven and pour in the lemon mixture. Bake for 20 to 25 minutes, or until the lemon mixture is set. Remove the tart from the oven and cool completely before unmolding. (This can be made a day in advance and kept tightly wrapped at room temperature; do not refrigerate.)

 

7--Fondue au Chocolat
(Chocolate fondue)

3/4 cup whipping cream
3 tablespoons orange-flavored liqueur, brandy, or rum
1 pound Guittard's coating chocolate
2 medium bananas, peeled and sliced 3/4 inch thick
1-1/2 cups strawberries, cubed apples or seedless grapes
1-1/2 cups 1-inch cubes fresh pineapple (or use canned pineapple chunks, well drained)
pound cake, cut into 3/4-inch cubesMix cream and liqueur together, then microwave with chocolate in glass or ceramic fondue dish or other tempered glass serving dish, uncovered, on High 1 to 2 minutes, until chocolate melts. Whisk well.
To serve, spear fruits or pound cake and dip into hot chocolate mixture with fondue forks or long bamboo skewers. Keep fondue hot over candle or other warmer; return to microwave oven to reheat, if necessary, while serving. Makes 6 to 8 servings.

 

8--Torte au chocolat
(Chocolate torte)

1/2 pound (226 grams) unsalted butter
6 1/2 ounces (182 grams) semisweet chocolate, broken into small pieces
9 egg yolks
1 cup (200 grams) white sugar
4 egg whites
Preheat oven to 325 degrees.  Lightly coat 9 x 3 inch springform pan with 1 tablespoon of melted butter.  Line pan with parchment paper, then lightly coat the paper with more melted butter.  (I find using a pastry brush to brush on the melted butter is great.)
Place the butter and chocolate in the top half of a double boiler (I use a stainless steel bowl over a saucepan) over simmering water.  Melt chocolate, stir occasionally.  Remove from heat, stir until smooth, and hold at room temperature.
Place egg yolks and 1 cup sugar in bowl of electric mixer and beat on high until lemon-colored and slightly thickened, about 4 minutes.  Scrape down the sides of the bowl and beat on high for 2 more minutes.  (You want the eggs to triple in volume, and look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)
While the egg yolks are beating, whisk the egg whites in a large stainless bowl until stiff but not dry, about 3 minutes.  (Alternatively, whip them in your electric mixer. )
Using a rubber spatula, fold melted chocolate into beaten egg yolk mixture.  Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining whites.  (When folding in egg whites make sure you do not overmix.  You want to mix only until the white is incorporated.)
Pour mixture in pan, smoothing top.  Bake the cake for about l hour 15 minutes or until a toothpick inserted in the center comes out clean.  (During baking the surface of the cake will form a crust, this crust will collapse when the cake is removed from the oven.)  Let the cake cool on a rack.  Invert cake onto a cake circle (available at cake decorating stores) or rack and refrigerate for one hour.  (The top of the cake will have a cracked, hard surface with lots of crumbs.  This is the way it is supposed to look and since you invert the cake, bottom is now top, it will look fine when the ganache is poured over the top.)
Prepare Ganache.  If using a cake circle place cake on a rack.  Put the rack on a baking sheet.  In this way if the chocolate ganache drips it will end up on the baking sheet, which makes clean up easier.  Use a cake spatula to smooth the sides of the cake with 2 tablespoons ganache.  This will seal in any cake crumbs so that your cake will have a smooth finish.  Refrigerate cake for 5 minutes to set the crumb coat.  If you have any air bubbles or crumbs in your ganache, pour glaze through a strainer.  Pour the remaining ganache into the center of the cake.  Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache.   If there are any bare spots on sides of cake, use the spatula to scoop up excess ganache and touch up.  Refrigerate cake.  I find this cake is better served the next day as the flavors blend.
To serve, cut the cake with a serrated cake.  Heat the blade of the slicer under hot running water before cutting each slice. This way you get a nice even cut.
This cake is great served with raspberry or strawberry puree.
Note:  If additional decoration is desired you could cover the sides of the cake with toasted chopped almonds or hazelnuts.  Do this after you have refrigerated the cake for about 30 minutes. Hold the bottom of the cake in one hand and with the other hand gently tip the cake and press the nuts Another idea is to place chocolate curls or small truffles on the top of the cake.
Serves 10 to 12

9--Truffles aux Framboises
(Raspberry Truffles)

Rich, dark chocolate truffles with a hint of raspberry flavor
Yield: 20 one-inch truffles
1 cup (6 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
2 tablespoons unsalted butter
2 tablespoons heavy cream
2 tablespoons seedless raspberry jam
1 tablespoon rum
1/2 cup unsweetened cocoa powder (for coating truffles)
Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth. Chill at least 3 hours or until firm enough to handle.
Form into one-inch balls, using a scoop or teaspoon. Roll in cocoa until coated; refrigerate until ready to serve.
Microwave instructions: Combine all ingredients except unsweetened cocoa powder in small microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30-second intervals until mixture is smooth. Proceed as directed above.

10--Gâteau Basque
(Basque cake--see the cartes postales section of the web page)

Makes one 10-inch cake; serves 8 to 10
 
Ripe black cherries from Ixtassou in rugged French Basque country are picked by the bushel every summer and immediately preserved for use throughout the year. Sour cherry preserves are served often with cheese and bread, or as a filling in this moist, rich cake. Use sour cherry preserves made in France, if you can find them.
 
1 cup (2 sticks) unsalted butter, softened
1-1/3 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2-3/4 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup sour cherry preserves
1/8 teaspoon pure almond extract (optional)
1/4 cup sliced almonds (optional)
Confectioners' sugar for dusting
 
1. Place an oven rack on the middle shelf of the oven. Preheat the oven to 325 degrees F. Spray a 10-inch cake pan or spring-form pan with nonstick vegetable-oil cooking spray.
2. Using an electric mixer, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
3. Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough form and no white streaks of flour remain.
4. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract, if using, into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
5. Drop the remaining batter by large spoonfuls over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
6. Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners sugar.

 

11--Coeur à la Crème
(Heart in cream)

Serves 6
 
This creamy fresh cheese dessert is simple to prepare and requires no cooking! Although the traditional porcelain mold makes a charming heart-shaped dessert, the cream can also be drained in a large cheesecloth-lined sieve. Simply scoop as you would ice cream, drizzle with Raspberry Coulis (see recipe below), and garnish with fresh raspberries. This Coeur à la Crème is light and delicately creamy, and the variation that follows is denser and more luscious. Both are delicious.
 
1 cup heavy cream
2/3 cup sugar
2 egg whites
1 cup (8 ounces) plain organic or
   low-fat natural yogurt (without any
   added thickeners such as carrageenan or pectin)
1 teaspoon pure vanilla extract
Raspberry Coulis
Fresh raspberries for garnish
 
1. Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
2. In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
3. Line 1 large or 6 individual Coeur à la Crème molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
4. Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
5. Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the Coeur à la Crème(s) with Raspberry Coulis and a few fresh raspberries.
Variation:
In a medium bowl, using a wooden spoon, beat 8 ounces softened mascarpone cheese, 1/2 cup sugar, and 1 teaspoon pure vanilla extract together until smooth and creamy. In a large bowl, beat 1 cup heavy cream until it forms soft peaks. Fold the whipped cream into the mascarpone cheese mixture. Mold, drain, and serve as in the above recipe.

12--Coulis aux Framboises
(Raspberry coulis, to accompany various desserts, including cœur à la crème above.)

Makes 1-1/2 to 2 cups
 
The gorgeous color and tangy flavor makes this vibrant sauce a delightful accompaniment to many desserts.
 
1 pound frozen unsweetened raspberries, thawed
2 tablespoons sugar, or to taste
1 or 2 tablespoons Grand Marnier
   or other orange liqueur (optional)
 
1. Puree the raspberries and any accumulated juice in a blender or food processor until smooth. Using the back of a large spoon, press the puree through a fine-meshed sieve into a bowl. Discard the seeds.
2. Stir the sugar and liqueur, if using, into the puree. Taste and adjust the sweetening, if necessary. The raspberry sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

 

 

13--Profiteroles
(Cream puffs)

Is there any better dessert. Proper profiteroles, made from choux pastry, filled with cream and smothered in warm chocolate sauce.
* 7 1ž2 fl ozs/200ml water
* 3 ozs/80g butter
* 3 3ž4 ozs/100g plain flour
* 3 eggs
* 1 egg (separated)
* 1 egg yolk
* 2 ozs/55g caster sugar
* 3ž4 oz/20g plain flour
* 1ž2 oz/14g cornflour
* 10 fl ozs/280ml milk
* 3 ozs/80g plain chocolate
* 6 ozs/170g dark 70% chocolate
* 10 fl ozs/280ml water
* 4 ozs/110g granulated sugarMake the choux pastry.
Put the water and butter in a pan and bring to the boil. Sift the flour into a bowl. Take the pan off the heat and let the bubbles subside before briskly beating in the flour to form a paste that does not stick to the sides of the pan. Leave to cool for 5 minutes and then beat in the eggs one by one ensuring the paste is smooth.
Put the paste into a piping bag and pipe small balls on to a baking tray. Bake in the oven at gas mark 6, 200° C for 25-30 minutes. Once cooked, remove from the baking tray and pierce with a skewer to allow any steam to escape.
Whilst baking prepare the chocolate cream. Cream the egg yolks with the caster sugar until light and fluffy. Add the flours and enough milk and mix well to form a smooth paste. Simmer remaining milk in a pan and melt the chocolate. Add egg mixture to this mixture, stirring all the time until it comes to the boil. Whisk the egg white until stiff. Add a tablespoon or two of the cream mixture to the egg white and them mix together completely with a metal spoon. Allow to cool until stiff.
Make the chocolate sauce by melting the chocolate in a bowl of simmering water. Add the sugar, dissolve and simmer until it has reduced to half its quantity and has a good shine.
To serve, split the choux buns and fill them with the chocolate cream. Pile high in a bowl and spoon the chocolate sauce over.

metric conversion table

14--Gâteau de Noël au Chocolat et aux Noix de Coco
(Chrismas chocolate and coconut shortbread)

A very easy shortbread dish with the absence of a round tin with tartan on it.
* 7 ozs/200 g butter
* 3 1ž2 ozs/100 g dark brown sugar
3 1/2 ozs/100 g desiccated coconut
5 1ž2 ozs/150 g plain wholemeal flour
2 ozs/50 g cocoa powder
Preheat the oven to 200° C, gas mark 5.
Mix all the ingredients in a food processor until they form a dough. Roll out into a 10"/250mm baking tray, prick the top with a fork and bake in the middle of the oven for 20-25 minutes.
Remove from the oven and score the top gently into 12 segments and allow to cool. Remove from the tin and break into the pieces.
If you want to add to the glitz, serve with strawberries and fresh whipped cream, but strawberries are not too easy to find in December, I guess.

metric conversion table

15--Brulée Amandine aux Framboises
(Almond and Raspberry brulée)

Raspberry and almond is a classic combination of flavours, and nowhere better than in a brulee
Serves 4
* 12 ozs raspberries
* 2 ozs caster sugar
* 4 tablespoons water
* A teaspoon allspice
* A short length of vanilla pod
* 10 fl ozs cream
* 4 egg yolks
* I tablespoon Amarillo
* 1 fl oz water
* 7 ozs caster sugar
* 11/2 ozs flaked almonds
* A little corn oilPut the water and the caster sugar in a pan and dissolve. Add the raspberries and allspice and cook for two minutes. Remove and divide the mixture between four ramekin dishes.
In a pan, warm the 6 fl ozs of the cream with the vanilla pod and leave to infuse for 10 minutes. Remove the pod. In a bowl whisk the egg yolks and 5 ozs of caster sugar. Continue whisking as your gradually pour in the vanilla cream. Return the mixture to a gentle heat and stir until it thicken. Leave to cool.
Whisk the remaining 4 fl ozs of cream and whisk in the amaretto, then mix well with the egg mixture. Divide into the ramekins, over the raspberries and cover and place in the fridge to cool.
In a pan heat the water and dissolve the sugar. Cook until it begins to caramelise and then add the almonds. Mix well and then pour the caramel onto a cooled baking tray that has been brushed with the oil. Leave to set. After 20 minutes break it up and put it in the liquidiser and whizz to turn to powder. Sprinkle the powder over the ramekins and place under a hot grill for 30 seconds until the caramel reforms. Remove from the heat and cool for 30 minutes before serving.

16--Paysanne Voilée
(Peasant girl in a veil)

A very traditional French recipe for plums
* 2 lbs/900g ripe red plums, stoned and halved
* 4 ozs/110 g caster sugar
* 8 tablespoons breadcrumbs
* 2 ozs/55g butter
* 5 fl ozs/140ml double cream
* 1 egg whiteSet the oven at gas mark 4, 180° C.
Place the plums in an ovenproof dish and sprinkle the caster sugar over them. Cook for 35-40 minutes until soft. Allow to cool.
Fry the breadcrumbs in the butter until they brown and crisp. Sprinkle over the plums. Whisk the cream until it begins to stiffen. Whisk the egg white until it stands in peaks. Combine the egg and cream and pour over the plums. Chill before serving.

metric conversion table

17--Crème de Noël avec une Crème au Chocolat

(Chrismas pudding with chocolate cream)

Chestnuts, for the French, are a big thing at Christmas. This is a delightful pudding with a good texture and flavour and makes an interesting change from the traditional Christmas fruit pudding.
* 1lb/450g marrons glaces pieces  (chestnuts) crushed finely. (Chestnut Puree is just as good bought in a tin)
7 tablespoons butter
2 tablespoons double cream
8 egg yolks
6 egg whites, beaten very stiffly
vanilla essence or the seeds from 2" of vanilla pod

Heat the oven to gas 170° C, gas mark 4Crush the chestnut pieces between two sheets of greaseproof paper with a rolling pin until you have a fine powder. (if not the lumps will go to the bottom of the pudding and not be very nice at all) or mix the chestnut puree to a manageable paste and then mix in the cream. Stir in the egg yolks.
Beat the egg whites to stiff peaks. Fold one tablespoon of egg white into the chestnut mix and then fold in the remaining egg white. (This retains the air that has been beaten in). Pour into a spring sided 9"/230mm cake tin and bake for 30-35 minutes until it is well risen and bounces back when you press gently with your finger. Allow to cool for 5 minutes and remove from the tin.
When cold, cover with:-

Chocolate cream sauce.
* 5 ozs/125g cocoa
3 fl ozs/80ml cold water
6 fl ozs/180ml single cream
2 tablespoons butter
4 ozs/112g sugarMix the cocoa and water in a small saucepan and then add the sugar and simmer until it is dissolved. Take off the heat and, just prior to serving, add the cream and butter and then whip for a couple of minutes until it thickens a little.
Buche de NoelIngredients:
6 eggs
1 cup cake flour
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
Ganache
1 cup powdered sugar
3T. milk
3T. flavored liqueur of choice,
2 ounces semi-sweet chocolate
6 oz (1 1/2 sticks) butter, unsalted

metric conversion table

18--Buche de Noël
(Christmas log cake)

16 servings

------------------------------------CAKE------------------------------------
1 c Cake flour - sifted 1 c Sugar
1/4 ts Salt 1/4 c Water
1 ts Baking powder 1 tb Lemon juice
4 ea Egg

-----------------------------MERINGUE MUSHROOMS-----------------------------
2 ea Egg white 1/4 c Sugar
1/4 c Cream of tartar Cocoa, powdered

--------------------------------BUTTER CREAM--------------------------------
1 c Butter, sweet; softened 3 ea Egg yolk

-----------------------------------ICING-----------------------------------
1 tb Espresso, powdered 3 c Sugar, confectioner - sifted
1 tb Milk Food coloring, green

Grease a jelly roll baking sheet. Line with parchment paper. Grease the
parchment paper. Sift dry ingredients together. Beat eggs at high speed
about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until
the butter is very thick. Then add lemon juice and water. Fold in dry
ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking
sheet.
Bake at 375 F. for 15 minutes or until the sponge springs back when
tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean
tea towel. Remove parchment paper. Trim edges of the sponge if they are
crispy. Roll up gently, leaving towel inside, while still warm. Let cool.
Beat egg whites, and when foamy add the cream of tartar. When soft peaks
form, gradually beat in the sugar. Beat until meringue is stiff and
glossy. Pipe meringue through a pastry bag, making and equal number of
stems and caps to resemble small mushrooms.
Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them
together with butter cream icing and dust lightly with cocoa in a fine
strainer. Beat egg yolks and butter together until smooth. Add coffee and
milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup
to 1/2 cup of the frosting with green food coloring for the ivy
decoration.
TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake with
butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is
the tree stump. Frost the outside, then add the stump and frost. Make ivy
patterns. Add the mushrooms. Dust the whole cake very lightly with
powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated
knife.

19--Clafoutis aux Myrtilles

(Fresh Blueberries in Baked Custard)
 
A clafoutis is traditionally made with cherries in France, but may be made with almost any fruit in season. Delicious blueberries that are in season now have the advantage of not having to be pitted or sliced, making this the easiest of desserts!
 
INGREDIENTS:
1 cup + 4 tablespoons Confectioner’s Sugar
4 large Egg Yolks
1 large Egg
2 sticks Unsalted Butter, softened
2 cups All Purpose Flour
2 cups Hot Milk, brought to the boil
4 tablespoons Chambord liqueur
5 cups fresh Blueberries, washed and dried thoroughly
GARNISH:
Additional Confectioner’s Sugar
SPECIAL PREPARATIONS:
None
SPECIAL EQUIPMENT:
Two 9-inch nonstick cake pans
DIRECTIONS:
1. Preheat over to 400° F. and butter 2 nonstick cake pans.
2. Taste the berries. If they are not sweet, toss them with 1ž4 cup of confectioner’s sugar and let sit for half an hour while preparing the batter. If they are very sweet, use little or no sugar in this step.
3. Beat 1 cup of sugar with the egg yolks for several minutes, until thick. Beat in the whole egg and gradually beat in the softened butter. Beat in the flour, hot milk, and Chambord, and mix until smooth.
4. Pour the batter into the two greased 9-inch cake pans, and distribute the blueberries evenly over the batter.
5. Place in preheated oven on lower rack and bake for 40 minutes, until the top is golden brown and the center is set.
6. Cool for 10 minutes. Sprinkle with confectioner’s sugar just before serving.
PRESENTATION SUGGESTIONS:
Serve hot with a dusting of confectioner’s sugar or a dollop of cold crème fraîche alongside each serving.
SERVES: 12

20--Tarte aux Pommes

(French Apple Tart)
 
Easier and less formal than traditional American fruit pies, tarts like this are a favorite homemade dessert.  They are so easy to make because there is no crust to prepare and roll out, that it really takes no time at all to make this.  It's quicker than driving to the bakery!  Keep the puff pastry in your freezer and you'll be prepared with an elegant dessert for unexpected guests at any time.
 
INGREDIENTS:
1ž2 package frozen Puff Pastry
4 large Granny Smith Apples
1ž2 fresh Lime
1 tablespoon Honey
2 tablespoons White Sugar
2 teaspoons Ground Cinnamon
2 tablespoons Milk
2 tablespoons Unsalted Butter
GARNISH:
None
SPECIAL PREPARATIONS:
None
SPECIAL EQUIPMENT:
None
DIRECTIONS:
1. Preheat over to 400° F.
2. Prepare the crust: Remove the pastry from the package and roll out on a floured board to a 10x14 rectangle. Brush excess flour off and place on a nonstick cookie sheet. Chill in refrigerator while apples are being prepared.
3. Wash, peel, core and halve the apples, rubbing cut sides with the cut end of a lime. Cut the apple halves into 1ž4-inch slices.
4. Save all center slices and coarsely chop the end slices of the apples. Place the chopped apples in the center of the chilled pastry, staying 1-inch away from all edges. Drizzle the honey over the apple pieces. Arrange the apple slices in a decorative pattern, completely covering the chopped apples.
5. Fold the edges of the pastry over about 1 inch toward the apple filling, covering a bit of the apples. Brush the turned pastry with some milk.
6. Mix the sugar and cinnamon well. Sprinkle the mixture evenly over the apple slices and the milk-brushed crust. Dot the apple filling with butter.
7. Place in preheated oven on bottom rack. Reduce heat to 350° F. and bake for one hour.
PRESENTATION SUGGESTIONS:
This tarte really needs nothing more, but, if you want to "gild the lily",  serve it hot with cold cinnamon ice cream, whipped cream, or crème fraîche.
SERVES: 6 - Prepare two to serve 12.

21--Tarte aux Pommes (deuxième recette)
Ingredients
(8 servings)
1 (9-in) pre-cooked tart shell
2 lb Apples preferably Golden Delicious
1/2 Lemon, juiced
2 tb Sugar (or more if needed)
3/4 c Apricot jam
1/4 c Calvados =OR=- Dark Rum or Cognac
2 tb Butter Instructions
PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm.

22--Tarte au Cerises
(Cherry tarte)

Taste and tang sensations in a sponge base must be served with big dollops of cream.
* 3 eggs
* 4 ozs caster sugar
* 4 ozs plain flour
* 1ž2 teaspoon salt
* 1 teaspoon grated nutmeg
* 1 teaspoon dried yeast combined with 4 fl ozs warm milk, or 1 teaspoon fresh yeast, 1 teaspoon sugar and 4 fl ozs warm milk
* 1 lb fresh ripe cherries, de-stalked and stoned.Beat the eggs and sugar together till light and creamy. Add the flour, salt, nutmeg and yeast. Mix well with enough milk to make a smooth batter.
Grease a 10" flan dish and pour in the mixture. Place the cherries on top evenly spaced.
Bake in a hot oven at gas mark 7, 220° C for 40 minutes until, when skewered, it comes out clean. Dust with sugar and serve with custard.

metric conversion table

23--Crème Brulée

Recipe By : Food and Wine - Dec85
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Heavy Cream
1 Vanilla bean
Pinch Salt
8 Egg yolks
3/4 Cup Sugar
2 Tablespoons Sugar
8 Tablespoons Brown sugar

Preheat the oven to 300F. In a heavy medium saucepan, combine the cream,
vanilla bean and salt. Warm over moderate heat until the surface begins
to shimmer, about 5 minutes. In a large bowl, stir the egg yolks and
sugar until blended. Pour in the hot cream and stir gently to avoid
forming air bubbles. Strain the custard into a large measuring glass and
skim off and surface air bubbles. (Rinse the vanilla bean and reserve for
future use.) Place 8 3/4-cup ramekins in a roasting pan. Pour the custard
into the ramekins, filling them up to the rim. Place the roasting pan in
the oven and pour in enough warm water to reach halfway up the sides of
the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until
the custard is firm around the edges. (It may still be wobbly in the
center but it will firm up as it chills.) Remove the ramekins from the
water bath and let cool.

Cover and refrigerate until cold, at least 3 hours. (The custards can be
prepared to this point up to 2 days ahead. If small pools of liquid
develop on the surfaces, blot with a paper towel before
proceeding.)Preheat the broiler or a salamander. Set the ramekins on a
baking sheet. Sieve 1 tablespoon of brown sugar over the top of each
custard in a thin layer. Using a spatula or knife, spread the sugar
evenly. Broil the custards as close to the heat as possible until the
sugar is caramelized, 30 seconds to 2 minutes; watch carefully. Let cool
and serve immediately or refrigerate for up to 4 hours.

 

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