Ingredients
Pie Ingredients
- 95g powdered sugar
- 150g butter at room temperature
- 30g almond powder
- 1 pinch of salt
- 225g of flour
- 15g of cocoa powder
- 1 egg
Caramel sauce
- 150g 30% cream
- 60g of butter
- 2 pinch of salt
- 150g of caster with sugar
- 3 tbsp of water
Chocolate mousse
- 200g semi-sweet baking chocolate
- 400g 35% cream
- 200g of whole milk
- 20g of cocoa powder
Direction
- Mix together, by hand, powdered sugar, butter and almond powder.
- Add the flour, salt and cocoa.
- Add the egg.
- Mix the dough with the palm of your hand.
- Roll out the dough, make small holes in it with a fork – if the dough is too soft, put it in the fridge a few minutes and try to roll it out.
- Place it in a pie pan.
- Bake at 335F for 20 min
Caramel sauce preparation (step 2)
- Make a caramel with the sugar. In a saucepan, pour the sugar with the water and mix over medium heat until caramel color.
- Add the butter and mix.
- Once well mixed, progressively add the cream in 3 times.
- Add the salt.
- Pour the mixture into the cooked pie crust.
- Put this preparation in the fridge while you prepare the chocolate mousse.
Chocolate mousse preparation (step 3)
- In a pan, warm up the cocoa and milk until it starts bubbling.
- Add the baking chocolate in the pan out the fire
- Separately, whip the cream by hand or with a mixer until the mixture whitens and doubles in volume to form a thick and smooth cream, which flows like a ribbon and falls back into folds when you lift the whisk.
- Add the cream to the first mixture.
- Pour into the pie, over the caramel sauce
- Sprinkle with cocoa
Wine and Food
paring
Côté Mas,
Brut Rosé
AOP Crément de Limoux
Truite ardéchoise confite, accompagnée d’un risotto automnal: girolles, butternut, et noix.
Truite ardéchoise confite, accompagnée d’un risottoautomnal: girolles, butternut, et noixIngrédients pour 4 personnes 4 filets (ou pavés) de truite, désarêtés et sans peau• Sel, poivre du moulin• Huile d’olive (quantité suffisante pour la cuisson)• 200 g de...
Confit Ardèche trout with autumn risotto: chanterelles, butternut squash, and walnuts.
Confit Ardèche trout with autumn risotto: chanterelles, butternut squash, and walnuts.Ingredients for 4 personnes• 4 trout fillets (or portions), deboned and skinless• Salt and freshly ground black pepper• Olive oil (enough for cooking)• 200 g chanterelle...
Tiramisu tartlet
Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients Pie Crust - 75 g sugar - 2 egg yolks - 135 g flour - 15 g bitter cocoa powder - 90 g butter Coffe Mascarpone Mousse - 375 g mascarpone - 3 eggs - 75 g sugar - 3 teaspoons coffee extract -...
Duck breast inred wine sauce & its squash puree
Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients Duck breast inred wine sauce - 3 duck breasts- Salt- 1 tbsp. black pepper- 4 garlic cloves, sliced- Fresh thyme sprigs- 2 tbsp. unsalted butter- 1 large shallot, sliced- 1 tbsp. tomato...
Fried foie gras, roast apples and a reduction of raspberry vinegar
Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients Roast apples - 3 apples- 50 g butter- 15 g sugar- 40 g shelled walnuts The vinegar reduction - 50 ml raspberry vinegar- 35 g sugarThe foie gras - 500 g foie gras, deveined and with the...
Strawberries wtith basil, lemon cream, whipped cream, and swiss meringue
Strawberries wtith basil, lemon cream, whipped cream, and swiss meringueIngredients Swiss meringue - 200 g sugar- 100 g egg whites Basil and lemon cream - 2 eggs- 90 g sugar- 90 ml lemon juice- 10 leaves basil- 110 g butter- 1 sheet gelatine The whipped cream...
Toast topped with iberian ham and grilled seasonal vegetables
Ingredients 1 courgette 1 aubergine 1 red onion 1 tomato (any kind) 4 slices Iberian ham 1 farmhouse loaf Olive oil, for instance, Les Tannes en Occitanie from the Domaines Paul Mas) A few fl akes of Parmesan 1 clove garlic Direction Cut the courgette and...
Marinated turbot cooked in olive oil with ginger
Marinated turbot cooked in olive oil with gingerIngredients 1 turbot, about 2 kg 2 limes 2 lemons 1 orange 200 g fresh ginger 5 litres olive oil Salt, pepper, Espelette pepper This recipe can used for any kind of fish: cod, salmon, John DoryPreparation Remove...
Tagliolini with truffles
TAGLIOLINI WITH TRUFFLESIngredients 4 eggs Truffle from the Aude or Uzès 400 g fresh Taglioni 100 g lean bacon 3 tablespoons crème fraîche 3 tablespoons olive oil Parmesan flakes Salt Preparation A few days (ideally five days) before preparing the recipe,...
Chocolate ganache and tonka cake roll
Ingredients1ST MIXTURE 1 egg 1 egg yolk 60g of sugar 2ND MIXTURE 1 egg white 60g of sugar 3RD MIXTURE 60g of flour 5g of starch (corn flour Ganache 150g of dark baking chocolate 40g of sugar 3 egg yolks 150g of milk 150g of heavy cream 1 tonka bean Syrup 150g of...
