Recipe of Christophe Michalack súr "in the skin of a chef" There are things that I did not put because I did not have like, combawa mango, lemon yellow .... Diplomatic cream 250 grs of milk 40 grs of sugar 40 grs of egg yolk 20 grs of cornstarch ...

Tropezienne revisits Christophe Michalack

Christophe Michalack's recipe súr "in the shoes of a chef "

There are things I did not put because I did not like, mango combawa, lemon yellow ....

Diplomat cream

250 g of milk

40 g of sugar

40 g of egg yolk

20 g of cornstarch

20 grams of orange blossom aroma

10 grams of kirsch

1 lemon

1 vanilla pod

p> 1 combawa

50 grams of butter

2 sheets of gelatin

100 grs of 35% liquid cream mat. grasse mini.montee

Nougatine

125g of sugar

75g of pine nuts

Fleur de sel

1 Brioche

1 ripe mango

Boil the milk with the zest of lemon and combawa, and a scraped vanilla bean. In a bowl, mix the egg yolks with the sugar and the cornstarch. Pour the hot milk over with a sieve in several times, so as not to have lumps, while mixing energetically. Return to heat always stirring until thickened with this custard. Pour the kirsch and the orange blossom, the butter, then the gelatin sheets previously dipped in cold water, add a pinch of fleur de sel. Ridding, filming on contact and book cool. Once cooled, gently fold in the cream, fill a pastry bag with and set aside.





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Roasting pine nuts in a pan, and start a caramel with sugar in parallel. Once the sugar is caramel, add the pine nuts and mix with a spatula. Salt with a pinch of fleur de sel, then flush on a plate between 2 sheets of parchment paper. Using a 4 cm cookie cutter, cut out circles of nougatine once cooled.





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Slicing the brioche into slices quite thick (two cm thick), then toast these slices. With a cookie cutter, the same as for nougatine, detail circles.


















Peel the mango, and using a Parisian apple spoon (or root spoon), detail the mango balls.


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On a plate, place the circles of brioches, then a mango ball on it. Cover the balls with diplomat cream, then finish with the nougatine discs. Mix the rest of the nougatine and sprinkle on the plate, as well as icing sugar (codineige).

Roast pork with prunes

Recipe found on a nutrition website. At the end I forgot to add the cream, cetais super bon ... Ingredients for 6 people: (273Kcal/person) • 800 g of roast pork in the tenderloin • 12 prunes • 1 tablespoon and a half of honey lavender ......

Chicken with lemon

Tomorrow is a big cheeks, I will know if I am received or not to my oral .... for 4 to 6 people: 12 drumsticks of chicken or thighs or white or wings ... At least 12 potatoes 2 lemons 12 cloves garlic 4 cases of olive oil paprika or turmeric or ......

Rolled pizza for the aperitif

Ingredients: a puff pastry, a small can of tomato paste, some pitted black olives, a finely chopped onion, a handful of Gruyère Rapée, salt pepper, herbes de Provence. Preheat your oven to 180 °. Spread out your puff pastry, ......

Tagine of pigeons

Thanks to my brother Guillaume for these farmer pigeons. for 3 people: * 3 farmer's pigeons * 50g of butter * 2 tablespoons of olive oil * 100g of flaked almonds * 1 teaspoon of raz el hanout * 50g of raisins * ginger powder ......