Easy pastry
- Take the peel of oranges, chop them finely and reserve. Squeeze the juice of half an orange.
- In a bowl, mix with a whisk, 150 gr. icing sugar, chopped almonds and flour. Add the egg whites lightly beaten with a fork, then 40 gr. melted butter, juice and orange peel. Let stand 30 minutes.
- Preheat oven to 180 ° C. (th.6)
On a buttered baking sheet, place small piles of dough tile (half a tablespoon approx.). Spread with the back of a spoon, so as to obtain 10 cm circles. diameter approx.
- Put egg whites in a bowl and the egg yolks in a soup plate. Beat up the yolks and whites of snow closes. Then in a small saucepan melt butter over low heat, without letting it brown.
- Flour and powdered sugar, whites of eggs in snow. Work them gently with a wooden spoon, mixing from bottom to top. Add gradually always delicately the egg yolks and melted butter. Lemon or bitter almonds (optional).
- Preheat oven to 180 ° C. (th.6).
- Remove the peel of oranges, chop it finely and set aside.
- Squeeze the juice of an orange and remove the segments of the second. Using a whisk, soften butter, add the juice and the chopped orange zest. Stir and add eggs one by one. Add the flour and yeast together. Work with a whisk and flavor with the Grand Marnier.
Preheat oven to 210 ° C. (th.7).
- In a bowl or a bowl, mix the flour and salt. Form a well in center. In a soup plate, beat egg omelette with powdered sugar and orange flower water, until mixture is well sparkling. Pour this mixture into the well formed earlier. All work with a wooden spoon, Delayed gradually with the milk.
- Peel apples, remove core and cut into thick slices. Pour lemon juice on apple slices to prevent them from blackening.
Preheat oven to 210 ° C. (th.7).
- Prepare the choux dough, shape the dough sticks to 7 cm. long and 1 cm. wide. Bake like the recipe for choux pastry, space them at least 3 cm. in all directions so that they will not bind to them when cooking, because they must be able to inflate without hesitate. let cool.
- In a large pot or bowl work the butter and sugar until the mixture blanchisse.Ensuite add the whole eggs, flour and yeast. Divide the dough in half and add to one half of the cocoa. Using a rubber spatula, spread the preparation on the nature of the oven buttered plate, and cover with cocoa preparations.
Preheat oven to 175 ° C. (th.6)
- Drain cherries thoroughly by applicant on a double thickness of paper towel. Then divide them evenly over the dough, pushing does only slightly. Bake for 30 minutes.
- The day before, boil the milk with vanilla bean split in half lengthwise. Let infuse in refrigerator for 12 h.
- The next day remove the cloves in a small saucepan melt butter. Mix together the sugar egg yolks and whole eggs, then rum, butter, flour and vanilla milk cold. Book still in charge for 24 h. (optional!)
- After this time, butter molds grooved 4.5 cm. in diameter. Set aside a few minutes in freezer.
Preheat oven to 210 ° C. (th.7)
- Peel the apples with 3 / 4, keeping the skin of the lower (opposite side to the tail) Remove the heart to dump apple without digging to the bottom, about half only.Preheat oven to 200 ° C. (th.6 1 / 2).On a lightly flour work, lay the puff pastry cold, into a rectangle 32 x 48 cm. approx. Cut 6 squares of 16 x 16 cm approx.
- Pour in 1 tablespoons each apple. tablespoons calvados, 1 cui. tablespoons of brown sugar and 1 stick of butter hazelnut.
- In a bowl put the egg whites and another egg yolks. For the egg yolks then add the powdered sugar and vanilla sugar, whisk until mixture is smooth and laundry and sparkling.
- Add rain in the flour and starch, while continuing to whisk vigorously. Beat the white snow firm and incorporate them gently to the previous preparation, lifting the mixture from the bottom up with a wooden spoon.
- Preheat oven to 180 ° C. (th.6).
- In a bowl mix the raisins and dark rum. In a container made inflate the yeast in lukewarm milk. Then mix the flour, sugar and 1 / 2 tsp. coffee salt. Form a well in the middle of the flour. Pour in the yeast, 2 tablespoons. tablespoons of warm water and 1 egg.
Mix with a wooden spoon, gradually incorporating flour little to the egg. Add the remaining eggs one by one. Work the dough well in the stretch for 10 minutes. It must be smooth, very elastic.
