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
 Filling red fruit macaroons

I made these macaroons but the fodder is done at "pif" I have no exact proportions .... I'll do the best ... Ingredients for fodder: 300 g frozen red fruit, 100g icing sugar , 150g white chocolate. In a saucepan put ......

Marshmallow

Water: 5 cl Sugar powder: 125 g Honey: 25 g Gelatin sheet (s) of 2 g: 4 piece (s) White (s) of egg: 2 piece (s) Pink dye: 2 pin (s) Ice sugar: 50 g Corn starch: 50 g In a saucepan, mix the water with the sugar and the honey, and cook ......

 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 ......

 Pear/speculos improvised verrine

For 5 generous verrines (I use glasses ... so it's very generous ......) 1 box of pears in syrup 1 package of speculos roughly crushes a little liquid caramel 500g of milk 6 yellow 70g of caster sugar 1 packet of vanilla sugar......