250g almond powder 250 g caster sugar 1 lemon 2 small eggs 10 cl orange blossom water briouates: 16 brik leaves or filo paste 30 cl sunflower oil 75 g toasted sesame seeds honey syrup: 250 g of caster sugar ...

Almond briouats coated with honey syrup

250g almond powder
250 g sugar semolina
1 lemon
2 small eggs
10 cl of orange blossom water
briouates:
16 brik leaves or filo paste
30 cl of olive oil sunflower
75 g grilled sesame seeds
honey syrup:
250 g caster sugar
15 cl water and juice of 1 lemon | orange blossom
1 tablespoon liquid honey
Grate the lemon zest and add it to the almond powder. Then add the eggs and the orange blossom water, and the sugar, mix and knead the marzipan with the hands. Shape the almond paste into pellets and flatten them slightly: they must be 3 cm of diameter and 8 mm thick. Book them on an oiled tray.

Prepare the briouates:
cut each brik leaf into three strips of 5 cm wide. Trim one end into a square and the other sideways. Spread a strip of dough in front of you, place a ball of almond close to the edge of the vertical side, fold the dough on the pellet and continue to fold in one direction, then in the other, so as to form a triangle, until at the other end.

To close the briouate, insert the pointed end into a fold of pastry, like to close an envelope. Reserve the briouats on a platter as you prepare them and so on until the almond paste and/or the pastry leaves are used up.

At this point, you can freeze the briouats in a plastic container while waiting to fry them. If you are frying them immediately, heat the 30 cl of peanut oil in a pan and brown the briouats, about 2 to 3 minutes on each side, until golden and crisp.

Drain them on paper towels.

Prepare the syrup: put the sugar, honey and water in a heavy saucepan. Stir over medium heat to dissolve the sugar. Reduce the heat and cook gently for 10 minutes. Add lemon juice, mix and cook for another 10 minutes over very low heat.
Remove from heat, add the orange blossom water and mix thoroughly. The syrup should not darken or thicken.

Once all briouates fried and warmed, dip them in the hot syrup. Remove them with a skimmer and arrange them on a serving platter. You can sprinkle with toasted sesame before serving with a mint tea ...

Almond briouats coated with honey syrup
Almond briouats coated with honey syrup
 Poultry liver terrine of my grandmother

Ingredients 400g of chicken livers, 250g of sweet butter 10cl of white wine, salt, pepper, it does not put but I I add 1pincee of spices (not too much if it spoils the taste) 1 handful of trumpets death (optional) The day before, put the ......

 Fig tart

I double the proportions for a bigger pie ..... Ingredients for 6 people: 200 g puff pastry 20 ripe figs honey (from my brother Guillaume) Cream of almonds: 100 g almonds powder 50 g sugar ice cream 50 g of pomade butter 1 ......

Preview

For 1 brioche or 12 small: 250g of flour type 45, 3 Eggs at room temperature, 165g of soft butter, 10g of fresh yeast 30g of sugar 1cc of salt 1 egg for gilding In your robot, put all the flour, the yeast (do not dilute) sugar and ......

 Gateau & quot; Z & quot;

A recipe found from the bottom of my cookbooks ..... to always want to find "new" we forget what we already have ... I admit that it is not my favorite cake far from there, I think it's a very compact cake despite the fodder .......