I chose to present my pies tatin with a caramel cage that I tried to do, but hey, it was not great as you can see in the photo ...... Also served with a quenelle of unsweetened vanilla whipped cream. Ingredients ...

Tarte tatin way Christophe michalak

I chose to present my pies tatin with a caramel cage that I tried to do, but hey, it was not great as you can see in the photo ...... Also served with a quenelle cream chantilly vanilla unsweetened. Ingredients for 12 tatin: four golden apples, 50 g of honey, 30 g of butter, 100 g of sugar, 45 g of liquid cream, gelatin leaves. For 12 Breton shortbreads 100 g butter, 70 g sugar, 125 g flour, half a teaspoon yeast, egg yolk, a pinch of salt. Or simply use Breton shortbread already quite trade. Peel the apples and cut in small dice or use the Tornado giving 12 strokes. In a frying pan, put the honey and butter, start to heat everything to melt the butter. As soon as the butter is melted, add the apples. Cook until translucent and well coated, be careful not to grill them. Book. Soften the gelatin sheets in cold water. In a large saucepan, put half of the sugar and start to melt dry. When it starts to melt and caramel add the remaining sugar, finish making a good brown caramel. Add the cream and the gelatine leaves before squeezing well. Mix well. Then add the caramel apple cubes. Mix well to coat the apple cubes. Spread the mixture of apples and caramels in the imprints Demi-sphere. Put all to cool, then in the freezer (which allows to make this preparation well in advance) preparation of the sands work the butter ointment with sugar and salt . Mix the flour and yeast in another container and add to the butter. Then add the egg yolks. Garnish the 12 right muffin imprints and place in a cool place for about an hour. Preheat the oven to 200 ° Cook for about 15 minutes. Take out of the oven and wait five minutes before unmolding on a rack. Assembly: unmold the tatin 1:30 to two hours before serving them on a shortbread thawed at room temperature. Serve with unsweetened vanilla chantilly cream.

Cake "Z"

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 .......

Fast couscous

This recipe is made from the rest of the freezer's vegetables, so the proportions are all about "about." ... Ingredient for 5 carrots Leeks in rounds Small peas Chick peas (I love chickpeas they were dry. Not frozen ...) ......

Raspberry/chocolate crunch

Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch .......

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 ......