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The strawberry tart

I copied the base of this recipe at Camille's Blog Cake in the City http / / cakesinthecity.blogspot.com/2006/07/tarte-italienne-framboises- mascarpone.html .

This pastry is really falling And Cream hiding under strawberries is how to say .... Hummmmm.

For my part I chose to make this pie with strawberries first.

For pastry: I have changed nothing is perfect.

200 gr flour 30 gr ground almonds

100 grams of softened butter

60 gr icing sugar

1 egg yolk 1 pinch of salt

For the cream: 250 g

mascarpone 200 ml cream liquid (whipped up)

4 tbsp icing sugar 50 g

strawberries blended

For strawberries:

450 grams of strawberries

sugar, honey or whatever you want

Make dough: Combine butter, sugar, salt, ground almonds, add the egg yolk and 2 tablespoons of flour. When the mixture is smooth, add in 2 or 3 times the flour. Please note that the dough is quite soft and does not take very well.

The rush directly into a pie plate (not roll), 28 cm for mine. or 8 small molds of 10 cm.

Bake at 200 degrees for 15 minutes

Cool

Meanwhile prepare the cream: mount the cream and reserve in refrigerator.

Mix the mascarpone mixed with strawberries and keep in fridge

Prepare the strawberries: I personally prefer to cut, and sweeten the book to assembly of the pie. Strawberries make a juice that is very nice tasting.

Half an hour before serving your pie, gently mix the two creams. Put in the fridge.

Just before serving, spread a layer of cream (2 / 3 tbsp) on each tart shells and arrange strawberry salad attractively on top.

Devour!

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A sudden desire to make a cake I made this morning! But a great desire for sweets! But not like still make a complicated Trux. So I wandered on and latoile blog blog does not you there now that I found myself face to face with a pie brioche In Zapbook
http://zapbook.canalblog.com/archives/2008/03/31 / 8558153.html

A casseroles:

For a mold of 28 cm in diameter:

250g of flour for me

T55

1 teaspoon baking powder vanilla

100 gr

sugar 100g of ground almonds

30 cl of cream (semi-thick and lightened for me: sorry that's all I hand)

100-150g of fruit as you want! frozen whole raspberries for me

Beat the eggs with the cream, add sugar, ground almonds, flour, baking powder and vanilla. Pour

without a cake pan to cover the surface with fruit ( more chopped chocolate for me) and bake 30-40 minutes in a moderate oven (175 °).

and devour!

is a very moist cake but not very sweet, if you like sweet, Increase amount.

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Chinese chocolate-based Chinese

The Chinese Taste Buds and Pupils had so much success last week that I had to furnish it !

But this time the pins have decided to trim: custard and chocolate chips!

So I did the same mixture as for Chinese praline but I replaced the beaten egg, sugar and praline by: a layer of custard and a layer of chips chocolate.

For the custard:

1 / 4 liter milk

50 gr sugar 12 gr of

wholefome

15 gr cornstarch 2 egg yolks

1 / 2 vanilla bean

Heat the milk with sugar and vanilla (pod open, seeds scraped and placed in milk). Whisk the yolks with the flour and cornstarch. When milk is hot, pour over the yolks and return to heat, whisking. Stop cooking when cream is thick enough.

Cool.

and this is the result

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Tuesday I felt like a brioche, and Chinese on several blogs that I myself was terribly exciting ... I finally opted for Recipe of papillae and Pupils ( Active link in the title ). Well I do not regret it, but really!

Super easy to do, especially delicious and perfect result.

To take action:

350 g of milk

40 g butter 60 g sugar

1 teaspoon salt

30 g potato flakes (mashed dehydrated)

470 g wheat flour (T55)

1.5 tablespoon coffee dried yeast

For "farce": 1 egg

70 g brown sugar (brown sugar complete bio for me)
100 g praline powder

Mix all dough ingredients in the bowl of a dough mixer, turn until the dough is smooth and elastic. Let rise in warm place (for months it took 4 hours) until I doubled in size.

After this time, flour your work surface and roll out your dough. Fold and 3 in the lengthwise, and again to spread. Repeat the operation.

Then re-roll out to get a rectangle of 30X40 cm.

Break the egg and beat it. Roll the brush across the surface of the cake.

Sprinkle sugar and praline, and roll the long side

cut into 7 equal parts and place in a well buttered cake pan. Let rise 45 minutes.

Bake in an oven heated to 180 ° C. Bake for 20 to 25 minutes. Unmold warm.

And enjoy!

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Praline Shortbread Apricot

.
.
Shortbread very inspired (literally copied and pasted!) A blog that I love:


"Cake in the City"

The recipe is one of Cranberry shortbread.

So it is much easier to ride in Camille and realize its fabulous biscuits.
The only ingredient that I changed here is the dried fruit. I used dried apricots instead of soft cramberries recommended because I did not. The result is very nice crisp biscuit
soft as I like. Thank

camille!

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Nice Long gratin with potatoes

Today in the amap, we had a piece of pumpkin that I did not know: "Nice long. For
taste while enjoying all the taste, I wanted to make a gratin:




You need potatoes and squash (quantities depending on your appetite)


Cut all vegetables into slices of equal thickness, alternating in a baking oven.
Pour chicken broth or vegetable halfway
Bake in a hot oven at 180 ° C. Let the vegetables are stewed.
(1.5kg For each vegetable, it took me about 1:30 in my oven)

Verdict: This pumpkin is excellent, although I find it a little taste like pumpkin musk.