French Cuisine

300 gr (0,66 lbs) fresh salmon + 4 fillets of sole + 2 egg whites + 1 yolk  75 gr (0,165 lbs) shelled pistachios + 250 gr (0,55 lbs) fresh cream + salt + pepper Fennel cream: 2 fennel bulbs + 30 cl fleurette + salt + pepper Preheat the oven th.120° (248). In the bowl, pour 8 cups of salted water and set 5 mn varoma vit.1 then, place the minced fennel in the basket and cook for 10 mins speed 1 v aroma. Empty the bowl and mix with the cream, correcting the seasoning 1 min. speed 6. Rinse the bowl, mix salmon and egg whites 40 sec. speed.6. Add the egg yolk, the peeled pistachios and set aside. Rinse the bowl, insert the whisk and beat the fresh cream for 30 sec. speed.2.5 and incorporate it into the salmon mousse that is waiting. Season. In a terrine, place the salmon mousse. Sleep over fillets of sole, then cover with the rest of the salmon mousse. Place in the oven and cook in a bain-marie for 1 hour. Leave to cool for 4 hours and serve in slices, heat in the oven for 5 minutes at ...

3 cl of rum 3 cl of sugar syrup 3 cl coconut liqueur 3 cl of banana cream 12 cl of pineapple juice 1/2 banana crushed ice Combine all the ingredients, banana included in the TM 21. Turbo speed, 20-30 seconds.  Serve in a tall glass, over ice passed through the thermomix, with straws.

2 kg (4,4 lbs) of elongated tomatoes + 1 clove of garlic + 3 bay leaves 2 tbsp black peppercorns + 50 cl olive oil Wash and cut the tomatoes in half and let them dry in the sun for a week on a wooden board. Come home in the evening to a cool place and airy. Put the tomatoes in an airtight jar. Add the peeled clove of garlic, pepper and bay leaves. Fill the jar with oil and place it in a dry, dark place for a few days before closing the container. You will be able consume the tomatoes after one month. Storage and in particular sterilization follow rules strict hygiene.  Failure to comply with these rules may result in food poisoning.

2 large potatoes + ½ onion cut in 4 + pinch vermicelli 1 knob of butter + pinch of salt + juice of ½ lemon (adults) chopped flat-leaf parsley (adults) + small pinch of cinnamon (adults)  Peel, wash and cut the potatoes, place them in the basket with onion pieces and salt. In the bowl, pour 3 cups of water, place the basket and set for 20 minutes 100° (212) speed 3. Pour the contents of the basket into the bowl, mix 30 sec. turbo in adding a little water if necessary. Add the vermicelli and cook for 3 mins at 100° (212) speed 1. *** For adults, add before serving the butter, black pepper, cinnamon, parsley and lemon juice.

150 gr (0,33 lbs) clementine + 110 gr (0,23 lbs) apple + 1 vanilla tip + 2 CC sugar Peel the fruits, cut them into pieces. Introduce them into the bowl with the rest of the ingredients and set for 3 minutes 40°(104) speed 4.

  Sweat 2 onions in the pan, same for smoked bacon, add charlotte or samba, peeled, washed, in large cubes, thyme, bay leaf, slices of a carrot and cover with broth made from fish stock, add large pieces of white fish and simmer for 10 to 15 minutes.  Rectify seasoning. 1) serve the broth on a slice of toasted country bread, 2) Rest of the pot as main course. Leftovers for the next day: crushed together, mix in the salad bowl with your hands, so as not to crush the potatoes any more, to make patties 2 to 3 cm thick, turn them over in a plate of beaten egg then in breadcrumbs and grill in the pan. Serve with salad and pepper sauce.

750 g (1,65 lbs) chard , 1 head of garlic, 12 to 15 anchovy fillets in salt or, default, in oil, 1 bunch of parsley, 1 onion, salt, pepper, oil, butter. Cut the ribs into chunks.  Blanch them in a large quantity of boiling water with a small teaspoon of salt and about ten cloves of garlic left whole in their skin. When it boils again, cover and cook for about 15 minutes on low broths.  If you use anchovies in salt (this is desirable, since their taste is sharper than that of anchovies in oil), remove bones and skins then wash them for a long time in running fresh and drain them. Peel 1 onion and chop very finely.  Warm it up 2 tablespoons of oil and as much butter in a cast iron or earthenware casserole dish, put the minced onion to brown gently, without however taking color.   Add, after 5 minutes, half of the anchovy fillets.  Strain the chard which is now cooked, and collect the garlic cloves.  Squeeze half of it, make a small puree, add it to the c...

  about 600 g (1,32 lbs) of cooked beets, 2 dl fresh cream; 30 g (0,066 lbs) of butter, salt and pepper. Peel the beets; cut them into slices.  Melt the butter in a saucepan; put the beets in it to cook for 5 minutes over very low heat with a lid.  Then add to it cream, salt and pepper, mix for 2 or 3 minutes over low heat.  Pour the beets into a hot meal; serve immediately.

600 g (1,32 lbs) of pork loin, 750 g (1,65 lbs) of mutton shoulder, one kg (2,2 lbs) of beef, a pig's trotter split in half (partially boneless), a small bouquet garni, 2 cloves of garlic, 2 cloves, a bottle of sylvaner, 3 tablespoons of lard, 500 g (1,1 lbs) of onions, 1.250 kg (2,75 lbs) of yellow-fleshed potatoes, salt and pepper. Cut the meat into pieces, except for the pig's trotter.  Arrange them in a terrine with the bouquet garni, crushed garlic cloves and cloves.  Season.  Get wet with the white wine which must cover the meats.  Leave to marinate for 12 hours.  In a casserole dish in the oven, melt the lard, add the chopped onions.  Let them barely turn blond then drain them.  Peel the potatoes, wash them, cut them into very thick slices. Turn on the oven (th 8, 250°C). Garnish the casserole with alternating layers of onions, potatoes earth, pieces of meat, placing the pig's trotter in the centre. Season and pour over these elements the wine o...

250 g (0,55 lbs) blanched almonds, 1/3 liter (11,26 oz) milk, 100 g (0,22 lbs) caster sugar, 4 gelatin sheets, 4 drops of bitter almond essence.  For the sauce: 2.5 dl of cream liquid, 60 g (0,132 lbs) caster sugar, 150 g (0,33 lbs) shelled pistachios. Put the gelatine leaves in cold water to soften them.  Reduce the almonds in the bowl of a blender, purée, add 2 dl of water and blend for another minute.  Pour the milk into one in a saucepan, add the sugar and heat for 5 minutes. Then add the mash almonds, mix and bring to a boil.  Remove from the heat and strain through a strainer top another saucepan, pressing to extract all the milk.  Put the pan on a fire soft , bring to a boil.  Remove from the heat, add the drained gelatine leaves and mix. Pour this preparation into 4 molds, let cool and refrigerate for 2 hours at least before serving.  Prepare the sauce. Finely chop the pistachios in a blender. Pour the cream into a saucepan, bring to the boil, ...

12 cloves of garlic, 2 sage leaves, 1 sprig of thyme, 2 eggs, 1 tsp coffee of wine vinegar, salt, pepper, chervil or flat-leaf parsley. Put a liter of water to heat in a saucepan with the thyme, sage, a pinch of salt and pepper.  While waiting for boiling, peel the garlic cloves and press them (crush them with a blow with the palm of the hand). Add them to the pan. Let the soup cook broth for 30 minutes until the garlic is tender, then, 5 minutes before the end of cooking, separate the yolks from the whites (keep the latter for another preparation).  Beat quickly the yolks with the vinegar and pour them into a soup tureen.  Bind the soup. For this, take a spoonful of liquid and gently incorporate it into the yolks, stirring briskly; continue with a second and then a third spoonful and, finally, pour the rest soup. It must be done slowly so that the yolks do not coagulate.  Sprinkle sprigs of chervil or chopped flat-leaf parsley and serve immediately, You can serve wi...

40 g (0,088 lbs) sifted flour 40 g (0,088 lbs) sugar 20 g (0,044 lbs) melted butter 10 cl of olive oil 25 g (0,055 lbs) maple syrup 25 g (0,055 lbs) ground almonds 1 large handful of almonds 15 g (0,033 lbs) melted dark chocolate 2 eggs 1/2 packet of baking powder 1 tablespoon cocoa powder 2 tablespoons of orange blossom water Preheat the oven to 160°C (320) (th.5). Whisk together the eggs, sugar, maple syrup and flower water orange tree. Add the ground almonds, flour, baking powder and cocoa. Stir in butter, oil and chocolate. Pour into a mold and bake.  

110 g (0,015 lbs) flour 110 g(0,015 lbs) of sugar 50 g ground almonds 120 g (0,017 lbs) butter 2 eggs 10 g (0,0014 lbs) matcha tea powder Preheat the oven to 170/180°C-352 (th.6). In a stainless steel bowl, mix the eggs with the sugar, then place it in a water bath.  Continue to whisk, 7 to 8 minutes. Remove the bowl from the bath and add the flour/almond powder mixture. Mix everything gently, still with a whisk, so as not to make it fall the sparkling device. Add the melted butter and the green tea previously mixed with a little water hot. Mix everything gently. Pour into individual silicone or non-stick molds and bake.  

1.5 kg (3,3 lbs) of assorted freshwater fish: pike, perch, carp, tench, eel, scaled and gutted by the fishmonger.   100 g (0,22 lbs) smoked bacon without rind 20 pearl onions or small shallots 1 dozen garlic cloves 2 pieces of butter, about 25 g (0,055 lbs) each 1 spoon of flour 25 cl of dry white wine Salt & Pepper from the mill Peel the garlic cloves (removing the germ) and the pearl onions and the cut in 2. Cut the bacon into thin slices. Melt 1 piece of butter in a casserole and over low heat, brown the onion and garlic halves and the bacon for 5 minutes.  Rinse and dry the fish and cut them into pieces, removing as much possible small edges.   Heat the white bin with the addition of water (about 1 litre).  Add the pieces of fish, the bacon, the garlic and the onions and simmer over a very high heat for  fifteen minutes.  Salt and pepper. With a slotted spoon, carefully remove all the ingredients and place them in a pre-heated serving plat...

1.2 kg (2,64 lbs) of fresh sandre fillets 1 dozen stalks of chives 2 shallots 1 tablet of court bouillon 120 g (0,26 lbs) butter 2 egg yolks 1 small lemon Salt pepper Dissolve 1 tablet of court-bouillon in 1/2 L (16,80 oz) of hot water. Peel the shallots and wash the chives, before scattering them on a dish buttered in advance. Prepare the fish fillets, cut them into nice slices and place them in flat without overlapping. Drizzle with Riesling and court-bouillon then let the fish poach for ten minutes over low heat, leaving reduce. Sauce preparation: In a thick pan, put 2 egg yolks, 2 tablespoons of cold water, a few drops of lemon juice then season with salt and pepper. Over very low heat, stir vigorously with a sauce whisk until the mixture thickens. Remove from the heat and add the butter in small pieces, stirring gently. Remove the remaining liquid with the still hot poached fish slices and cover with sauce. Serve with Alsatian noodles (if possible fresh) and Riesling.  

100 g (0,22 lbs) flour, salt, 1 pinch of cayenne pepper, 50 g (0,11 lbs) butter, 50 g (0,11 lbs) finely grated Gruyère cheese, 1 beaten egg yolk. Mix the flour and seasonings in a bowl. Add the butter in small pieces and, with your fingertips, crush everything to obtain a mixture having the consistency of  breadcrumbs. Then add the grated cheese and the egg yolk. Knead the dough a little more so that it is smooth, adding a little cold water if the mixture is too dry.  Leave to cool for at least 30 minutes in the refrigerator.  On a floured board, roll out the dough and cut out matchsticks 12 cm long and 0.5 cm wide approximately.  Arrange them on a baking sheet and bake. very hot oven (200°C-392) for 10 to 15 minutes: the matches should be golden brown. Remove from oven, let cool slightly before putting the matches on a rack where they will finish to dry. Store them in a metal box.

800 g (1,76 lbs) of egg whites squid, 400 g (0,88 lbs) snow peas, 150 g (0,33 lbs) bean sprouts, 1 clove of garlic, 1 tbsp of sesame seeds, 1 piece of fresh ginger of 2 cm, 6 cl of dry sherry (fino, par example), 6 tbsp soy sauce, 3 tbsp peanut oil, pepper. Place the calamari rings in a bowl.  Drizzle them with soy sauce. Sprinkle them  finely chopped ginger squid. Pepper lightly. Mix. Cover the bowl with  stretch film. Place it in the fridge. Leave to marinate for at least 1 hour, stirring 2 or 3  times using a wooden spoon, so that the squid soak up the flavor of the herbs. Cut the larger peas in half, cutting them diagonally.  Keep the others whole.  Dive  the bean sprouts in a saucepan of simmering salted water and let them blanch for 3 minutes. Rinse them under cold water to stop the cooking and let them drain.  Drain them  calamari and reserve the marinade for cooking. Heat the peanut oil in a wok. Fry the squid rings over high heat for...

200 g (0,44 lbs) carrots - 200 g (0,44 lbs) onion - 1 leek - 1 fennel - 100 g (0,22 lbs) green beans - 4 eggs - 2 tbsp 8% fresh cream - 2 tsp chopped parsley - 2 tsp chopped chives - ½ can of peeled tomatoes - 2 tsp oregano salt/pepper Preheat the oven th 5 (180°-352). Peel, wash and coarsely grate the carrots. Peel and slice the onion and fennel into julienne strips. wash and chop the green beans. Coarsely chop them. Blanch the vegetables for 10 minutes in 1.5 liters (50,72 oz) of water. Drain and let cool. beat them eggs. Add the cream, chives, parsley, salt and pepper. Place the vegetables in a spring-form pan lined with 1 baking sheet. Pour the previous preparation and put in the oven for 35 minutes. Prepare the coulis, mix the peeled tomatoes, oregano and salt. Unmold the pie on a dish and serve with the tomato coulis.

150 gr(0,33 lbs) clementine + 110 gr (0,24 lbs) apple + 1 vanilla tip + 2 CC sugar Peel the fruits, cut them into pieces. Introduce them into the bowl with the rest of the ingredients and set for 3 minutes 40°(104) speed 4. Replace the clementine with pear.  

70 cl whipping cream 140 g (0,30 lbs) sugar 35 g (0,077 lbs) cocoa 2 eggs + 5 yolks 2 large spoonfuls of brown sugar 2 vanilla pods Preheat the oven to 150°C-302 (th.5). Slit the vanilla pods to remove the seeds. Whisk the eggs, egg yolks, vanilla seeds, cocoa and sugar. Add the whipping cream and mix. Pour into ramekins. Place the ramekins in a dish with 1 cm of water in the bottom to make a cooking in a bain-marie. Bake for 40 minutes in the oven. Cover with cling film and refrigerate. Before serving, sprinkle with brown sugar and caramelize under the grill of the oven.

750 g (1,65 lbs) pumpkin after peeling 4 spoonfuls of olive oil 800 g (1,76 lbs) fresh gnocchi 6 sage leaves Grated parmesan Salt pepper Cut the pumpkin flesh into small cubes. In a frying pan, heat the olive oil and brown the diced pumpkin 10 minutes. Salt and pepper. Cook the gnocchi according to the instructions given on the packet, then drain. Rinse, dry and chop the sage leaves to add them to the gnocchi. Mix with the pumpkin and sprinkle with grated parmesan. Check the seasoning and serve immediately. Trick : To vary the pleasures, try replacing the parmesan with cheese from grated sheep... it's delicious!  

2 lemons 4 egg yolks 70 g (0,154 lbs) of sugar 2 sheets of gelatin 120 ml (4,05 oz) whipped cream For the beet mousse 250 ml (8,45 oz) beet puree 50 g (0,11 lbs) sugar 100 ml (3,38 oz) water 4 sheets of gelatin 120 ml (4,05 oz) whipped cream A dozen shortbread cookies Crumble the biscuits into the bottom of the verrines. For the lemon mousse: Soak the gelatin in cold water. Squeeze the juice from the lemons and heat it. Meanwhile, whisk the yolks and sugar. Pour the lemon over the mixture yolks/sugar, while whisking. Return to low heat, whisking constantly, and allow to thicken. Get rid in a mixing bowl, add the drained gelatin and gently incorporate the cream whipped. Divide into verrines and refrigerate. For the beet mousse: Soak the remaining gelatin in cold water. Bring the water and sugar to a boil, then add the gelatin off the heat. Add the syrup to the beet purée, then gently fold in the cream whipped. Distribute in the verrines. Decorate with a slice of candied beetroot and lem...

2 peaches or nectarines (1 white – 1 yellow) 4 limes 6 sprigs of basil 30 cl of armagnac 10 cl of white martini 15 cl of peach nectar 3 large spoonfuls of sugar Cut the washed but unpeeled peaches into thin slices. Add the armagnac, the martini, and 10 cl of lemon juice. Refrigerate for 2 hours. Just before serving, dip the rims of the glasses in lemon juice then in sugar. Crush 1 to 2 ice cubes in each glass and pour the cocktail, then decorate with basil leaves. Bake for 40 minutes.  

Seasonal fruits (eg apple, pineapple, strawberries…) 125 g (0,27 lbs) round rice 1/2 liter (16,80 oz) of milk + 12 cl 2 egg yolks 50 g (0,11 lbs) sugar 1 vanilla pod. Heat the milk with the vanilla pod seeds and half the sugar. When boiling, add the rice and the rest of the sugar. Cook for about 20 minutes then let cool. Then make a custard: bring 12 cl of milk to the boil. Remove from fire. Whisk 25 g of sugar with 2 egg yolks then incorporate the milk while whipping. Return to the saucepan and cook over very low heat without boiling, and stirring constantly with a wooden spatula, until thickened. Once cooled, stir the custard into the rice pudding and keep cool. With fresh seasonal fruit, make a brunoise of diced fruit using the mandolin. Present the rice pudding on a plate using a cookie cutter and place the fruit around.  

Caramel: a packet of ready-made caramel or 15 sugar cubes and 2 tbsp water. 1 can 4/4 pear halves or syrup. Thick pastry cream: 4 egg yolks, 60 g (0,132 LBS) of sugar, 60 g (0,132 LBS) of flour, 1/4 liter (8,60 OZ) of milk, 1 vanilla pod; 1/2 dl pear syrup, 2 tbsp pear liqueur soup (optional), 50 g (0,11 LBS) fresh cream. Caramelize a small charlotte mold with the ready-made caramel. If you use sugar in pieces, melt it with the water until it reaches a medium brown color, pour it into the mold and tilt it in all directions so that the caramel coats the whole wall. Heat the mold in the oven beforehand so that the caramel does not freeze not immediately. Drain the pears and line the bottom and sides of the pan with them. Reduce the juice from the can into syrup. Prepare the cream: pour the egg yolks into a saucepan, add the sugar and work into a whitish and frothy mixture. Incorporate the flour in rain, mix well so that there are no lumps. On the other hand, boil the milk with the vanill...

Sort, wash the green olives. Using a knife, make 2 or 3 notches in the direction of the length, penetrating to the core.  Then throw the olives in a basin and cover of water. Change this water twice a day. After a few days, taste an olive.  Whether it has lost its bitterness, put the olives in a large jar, add the leaves of bay leaf, orange peel and lemon slices. Cover with boiled water, cooled and added with salt. Sear the jar tightly. You can start consuming the olives about a week later.  

  4 veal grenadins (slices in the tenderloin), a quarter of a liter of milk, 5 tenderloins salted anchovies, 50 g (0,11 LBS) of walnut kernels, 4 slices of sandwich bread, 40 g (0,088 LBS) of butter, 1 tbsp cornstarch coffee, pepper and nutmeg powder. Melt 30 g (0,066 LBS) of butter in a saucepan to brown the flour.  Add the cold milk once. Pepper and nutmeg.  Cook until the first broth.  Off the heat. Bring back the pounded anchovy fillets (desalted if necessary), and chopped walnut kernels. Slices of bread in the pan (or for a lighter recipe under the broiler). Cook the meat on the grill.  Then place each pomegranate on a slice of French toast, pepper.  The place in a baking dish and cover with sauce. Gratin-ate in a hot oven (230°-446 th 7). Be careful, they must be golden... but not burnt.  You can prepare a little more sauce and present it separately, in a sauce boat. To reinforce everything, provide a few nuts more than you'll chop and sprinkle o...

4 veal cutlets, salt, pepper, 50 g (0,11 lbs) butter, 150 g (0,33 lbs) mushrooms layer, 1 tablespoon of calvados or cognac, 100 g (0,22 lbs) of fresh cream. Season the cutlets, cook them in the butter on both sides, without letting the fat.  Add the cleaned mushrooms, whole if they are small, sliced ​​if they are fat. Count about 15 minutes of cooking, then remove the meat and the mushrooms, put them warm on the serving platter.  Deglaze the sauce with the alcohol, scraping up the juices cooking, then add the fresh cream.  Allow to heat without boiling. Pour this sauce into the dish.  Serve immediately with a green salad at will.

200 g (0,44 lbs) of round rice, 1 liter (33,80 oz) of milk, 1 vanilla pod, a pinch of salt, 125  g (0,27 lbs) of sugar, 2 eggs, 2 tbsp of fresh cream, 2 cans of apricots in syrup, 2 tbsp of  sugar.  To decorate : angelica or candied cherries as desired. Throw the rice in 3 liters of boiling water, leave it for 3 minutes, drain. Then immerse it in the boiling milk where you will have put the split vanilla pod and the pinch of salt. Cover and cook very gently for about 45 minutes. When the rice has absorbed all the milk, add the sugar, then the egg yolks, the beaten egg whites and the fresh cream. Pour everything into a mold (brioche, crown or charlotte) and put in a hot oven for 15 min.  On the other hand, drain the apricots, mash half the fruit and dilute it with a little juice from the can.  To serve, unmold the cooled rice cake, coat with mashed apricots, garnish with drained apricot mumps and pieces of angelica at will.  Variation: you can incorporate sm...

Shortcrust pastry or shortbread 1 C. c. coarse salt 1 C. at s. powdered sugar 4 tomatoes 4 shallots 1 knob of butter 4 slices of coppa Salt pepper Preheat the oven to 210°C-420 (th. 7). In a saucepan, melt the sugar and salt until the caramel blonde. Cut the tomatoes into slices using the mandolin, mince the shallots and brown everything over high heat in the caramel, adding a knob of butter. Line the bottom of the mold with the caramel and the vegetables.  Salt, pepper.  To pile coppa slices and cover with the dough. Bake for around 20 mins. Serve warm with a green salad.  

2 melons 1 untreated lime 40 cl of Muscat from Beaumes de Venise 1 sprig of fresh verbena 1 vanilla pod 1 teaspoon of sliced ​​ginger Take the lime zest, blanch it for 1 minute in boiling water, refresh and set aside. Cut the melons in half, no seed them. Cut the flesh into cubes and put in a small salad bowl with the verbena leaves. In a small saucepan, bring the wine to a boil and flambé to eliminate the alcohol. Add the julienne zest, the slices of ginger and the pod of vanilla that has been split along its entire length to let the seeds. Simmer for 5 minutes and pour over the melon cubes. Let cool then refrigerate for at least 2 hours. Serve very chilled with a few verbena leaves as a garnish.  

3 apples A dozen pink biscuits from Reims 1 vanilla pod, cut in half and seeded 6 tbsp. at s. cottage cheese at least 20% fat 1 C. at s. of rum 1 sachet of vanilla sugar 1 C. at s. powdered sugar 10 g (0,022 lbs) butter Peel and cut the apples into quarters, then into cubes. Put them in a pan with butter and vanilla sugar. Heat for 2 minutes to let set beautiful color. Add half a glass of water and the vanilla pod cut in half and shelled. Heat for 10 minutes over very low heat, stirring gently. Leave to cool and drain for 15 mins. Remove the vanilla pods. Put the apples in a bowl and add the cottage cheese and sugar, stir delicately. Mix the rum with 3 tbsp. at s. of water.  Dip the biscuits in this liquid, without let them soak.  Cover the sides of a large verrine, the sweet side of the biscuits facing the walls. Pour the apple-cottage cheese mixture into the center.  Cover with a weight for pack and leave in the fridge for at least 4 hours. The ideal is to make this rec...

For the asparagus mousse: 500 g (1,1 lbs) asparagus 3 whole eggs 150 g (0,33 lbs) fresh cream Salt, ground pepper For the mussels: 2 tbsp. pistachios 20 g (0,044 lbs) of butter For the pistachio sauce: 1 teaspoon of pistachio paste 2 egg yolks 3 tablespoons of water 250 g (0,55 lbs) clarified butter (melted butter in a bain-marie from which the whey is removed) ½ lemon juice Salt, ground pepper Peel and wash the asparagus. Cook them in plenty of salted water for 25 mins approximately, cold start. Stop the cooking by immersing them in water very cold. Mix the asparagus then pass them through a fine sieve to eliminate the any fibers.  Let them cool completely. Generously butter the molds and line them with crushed pistachios. Reserve cold. Put the asparagus in the robot, add 3 whole eggs, fresh cream, salt and pepper.  Mix to obtain a homogeneous mixture. Pour into the molds and bake in the oven for around 25 to 30 minutes at 200°C-392 (thermostat 6 - 7) in a bain-marie. Dilute ...

400 g (0,88 lbs) crozets 100 g (0,22 lbs) smoked bacon without rind 1 reblochon 1 pot au feu broth tablet 2 large spoonfuls of breadcrumbs 25 g (0,055 lbs) butter Salt pepper Cook the crozets according to the instructions on the box, then  drain. Preheat the oven to 220°C-428 (th. 7-8). Brown the bacon for 5 minutes over medium heat. Remove the rind from the reblochon and cut it into small dice. Dissolve the stock tablet in 1/4 liter (8,45 oz) of hot water. Butter a gratin dish and place half of the crozets and sprinkle with  diced reblochon, then cover with the rest of the crozets. Sprinkle with hot broth, scatter the breadcrumbs and small pieces of  butter.  Bake and broil for twenty minutes. Serve right out of the oven with a green salad. Salt and pepper to taste when tasting.  

200 g (0,44 lbs) milk chocolate 50 g (0,11 lbs) shelled hazelnuts 20 cl fresh cream 1 spoon of rum Gently melt the chocolate in a bain-marie, stirring to obtain a smooth cream. Bring the cream to a boil, and off the heat, add the chocolate and the rum. Return to low heat for 5 minutes, stirring until a paste forms. Add the hazelnuts, stir and spread on parchment paper. Let cool and refrigerate for 4 to 5 hours. Break into random pieces or make squares with a thin knife.