Recettes - Desserts

Pear cake

- Preheat the oven (350 F)
- Line the bottom of a Cake Pan with Removable Bottom with a circle of parchment paper
- Peel the pears, remove the cores and cut into slices
- Heat the honey in a saucepan and sauté the pear slices for a few minutes. Set aside
- melt the butter (3 cup) in microwave
- In a bowl, mix together eggs and sugar until foamy
- Add the melted butter, flour, baking powder, milk, cream, vanilla flavor and Mix thoroughly to a homogenous and smooth consistency
- Melt the remaining butter (1 ½ cup) in microwave and pour into bottom of pan and Sprinkle with 2 tbsp caster sugar
- Arrange pears and pour the batter over
- Bake in a hot oven for 45 mins
- Remove from oven and let cool before removing from pan

 

Pear Cake

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Alsatian cheesecake

- Preheat oven to 350 F (180 °)
- Line a removable bottom cake pan (about 9 ½ inch in diameter)
- Roll out the pastry into the pan and prick the bottom with a fork
- Roll out the dough, weigh down with baking beans and cook blind for 15 mins
- Separate the whites from the yolks
- In a bowl, blanch the yolks with sugar
- Add cream cheese, sour cream, cornstarch, lemon juice and mix well
- Beat the egg whites until stiff and gently fold into the dough
- Pour into pre-baked dough, Fit the oven temperature to 350 F (200 °) and bake for 40 mins
(if necessary cover with foil after 30 minutes of cooking)
- Remove the pan from the oven, wait a few minutes and invert the cake on a baking rack
 (put the backing rack on the top of the cake and return it with the mold)
- Allow the cake upside down on the backing rack for 10/15 mins and then back to the place

Tips and Suggestions:
- You can add finely chopped zest of ½ lemon
- Pour the pastry with fruit (plums, apples, plums, apricots, raspberries ...)

 

Alsatian cheesecake

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Rum and Raisin Apple Cake

- Preheat oven to 140 °
Place all raisins in a small bowl with warm water. Let soak about 15 mins
- Peel the apples, remove the core and cut into pieces
- In a pan, roast the apples with the butter, vanilla sugar and cinnamon for about ten minutes
- When cooked add the drained raisins and cool
- In a bowl, mix the eggs and sugar until whitens
- Add the cream, rum and mix
- Add the flour, cornstarch, baking powder and mix until a smooth mixture
- Add the roasted apples and mix
- Put the dough in a cake pan
- Bake in a hot oven for 45 minutes

 

Rum and Raisin Apple Cake

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easy milk chocolate fondant cake

- Butter a 9 inch (23 cm) round cake pan
- Preheat the oven (350 F)
- Melt the chocolate and butter in the microwave
- Add sugar, stir and let cool
- Beat the eggs, add the chocolate and mix
- Add the flour and mix to a smooth mixture
- Pour the mixture into the cake pan
- Bake in hot oven for 20-25 mins
- Remove from pan and let cool to room temperature

 

easy milk chocolate fondant cake

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Apple Pie Brulee

- Place the rack in the bottom of the oven and preheat (350 F)
- Peel the apples and cut into 8 wedges
- place the pastry (recipe here) in a pie plate and prick the bottom with a fork
- Arrange the apple wedges on the dough in concentric circles
- Sprinkle with sugar and bake in a hot oven for 40 mins
- In a bowl mix the egg yolks with 50g sugar and cornstarch until the mixture whitens
- Then add the full cream and vanilla
- Remove the pie from the oven after 40 mins cooking raise temperature to 400 F
- Pour the mixture over the pie and continue cooking for 15 mins
- Let cool, then refrigerate until chilled
- Before serving sprinkle with icing sugar and caramelize with a blowtorch

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Crème brûlée with chestnut cream

- Preheat the oven (120 °) and place rack in center of oven
- Place 4 Crème Brûlée dishes or ramekins in a roasting pan
- Mix together milk, cream, egg yolks and cornstarch
- Add the sugar, the chestnut cream  and mix
- Spoon into the individual ramekins
- Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins
- Bake in a water bath for 1:15 in hot oven until the crème brûlée is ok (cream should be firm to the touch)
- Immediately remove the ramekins from the water bath and cool to room temperature
- Refrigerate until cold and firm (about 4 hours)
- Before serving, Sprinkle an even, not too thick, layer of brown sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown

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Bolzano Apple Cake

- Preheat the oven (350 F)
- Line the bottom of a Cake Pan with Removable Bottom with a circle of parchment paper
- Peel the apples, cut into quarters, remove the core, cut into the thin slices(very important), and sprinkle with lemon juice
- Melt the butter in the microwave and let cool
- Beat eggs and sugar with electric mixer on maximum power for about 6 minutes (the mixture should double in volume and should thicken)
- Add the melted butter, vanilla and mix
- Mix together the flour and baking powder and add to the mixture alternately with milk in small amounts, mixing well between each addition, until a smooth paste
- Fold in apple slices  while being careful not to break
- Pour into the pan, smooth top with a spatula and bake in a hot oven for 60 mins
- Allow to cool before serving

 

Bolzano Apple Cake

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Pear and Almond Tart

- Preheat the oven (350 F)
- place the pastry in a pie plate and prick the bottom and sides with a fork
- beat eggs and sugar until foamy
- Add almond powder, cream and mix to a smooth mixture
- Peel the pears, remove the core, slice into thin slices
- Divide the pears over the entire dough surface
- Top with the almond cream
- Sprinkle with slivered almonds
- Bake in a hot oven for 35 mins

Pear and Almond Tart

Pear and Almond Tart

Pear and Almond Tart

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Panna Cotta with vanilla and fruit coulis

- soak the gelatine in a little cold water until soft
- Place the cream, sugar and vanilla flavoring into a pan and bring to a simmer. Remove from heat
- Squeeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved.
- Squeeze the gelatine by hand, add the sour cream and quickly stir with a whisk until dissolved gelatin
- Divide the mixture among ramekins and leave to cool. Place into the fridge for at least 3 hours
- Pour over rasperry sauce

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Coconut Flan

- Preheat the oven (410 F)
- Separate the egg whites from the yolks
- Beat the egg whites with a pinch of salt
- Put the two milks in a bowl
- Add the yolks and mix
- Add the grated coconut and mix
- Gently fold the egg whites and mix again
- Place in a water bath and bake in hot oven for 60 mins

 

Coconut Flan

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