1 puff pastry 1 pastry 250ml liquid whole cream 120g icing sugar 500 pastry cream more ... caramel 250sugar 25g glucose syrup start by making your puff pastry spread it in a rather thick circle and deposit it on a silpat ......
I use this terrine for the aperitif, each slice (thin) cut in half and served on a slice of toast and a slice of pickle. Ingredient: 1 rabbit with his liver, 509g sausage meat, salt, pepper, 1 glass of white wine, 1/2 bunch parsley ......
This is a recipe that I have already made, it is important to choose a good muesli, in the one I took, I had to add dried apricots and raisins. 500g of Muesli mixture 1 can of concentrated sweet milk mix all with wooden spoon and ......
For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......