about 400/425 gr pumpkin pulp (cut into cubes, then steam for 35 mn)

2 eggs

3/4 cup white sugar (~150 gr)

1/4 teaspoon salt

1/2- 1 teaspoon cinnamon

1/4 teaspoon nutmeg powder

1 can evaporated milk (lait concentré non sucré nestlé)

short crust pastry (=pâte brisée)

Mix the ingredients with a blender.

Bake for 15 mn in a very hot oven (215 °C)

Then bake for 35/40 mn in a hot ovenn (180°C)

Leave to cool, then leave in the refrigerator until cold.

You can add some custard, or whipped cream.

For breakfast… You have to eat them when they are very hot.

butter or oil for greasing

2 eggs

225 ml milk

1/2 teaspoon salt

100 g plain flour

1 tablespoon melted butter

Generously grease 12 custard cups set on a baking sheet or a bun tin with wells 4 cm deep. The tins must be deep as the Popovers rise so much.

Break the eggs into a bowl and add the milk, salt and sifted flour.

Stir in the melted butter and half-fill the cups with the butter.

Place them in a cold oven and set it at Gas Mark 200°C.

Bake them for 30 mn and they should then be puffed up and ready to eat.

Eat with butter and jam !

For about 25 macarons :                       

- 125 g almond powder

-205  g  icing sugar

- a pinch of salt

- 65 g caster sugar

- 100 g egg whites

- a few drops of yellow colouring

Vocabulary : poche à douille / papier sulfurisé / garniture

For the caramel filling :

-12 carambars ( French caramel toffees)

- 10 cl cream

-30 g butter

For the biscuits :

1 Mix the almond powder and the icing sugar, and pass the mixture through a sieve. You’ll get a powder.

2 Beat the egg whites with the salt abd stir in half the sugar when the eggs have started to get firmer, and add the other half in the end.

3 Mix the egg whites to the powder so as to get a smooth mixture.

4 Set 2 flat pastry dishes in the oven one on top of the other and cover one with parchment paper.

5 With a pastry bag, pour the mixture into circles.

6 Leave on the dish for 30 mn, then bake at 150°C for 9 to 10 mn.

For the filling :

1 Put the carambars and the cream in a pan.

2 Heat slowly for about 5 mn and stir regularly.

3 Stir in the butter.

4 Wait for the the mixture to harden.

5 Spread the mixture on a biscuit and cover with another biscuit.

Leave to cool in the fridge for one night…and enjoy !

Ingredients :                                                                                                         

500g cherries

armagnac  : 4 tablespoonfuls

vanilla : 1 pod

liquid cream* : 20cl

milk : 20cl

eggs : 4

brown sugar : 140 g + 1 tablespoonful

flour : 70g

salt : 1 pinch*

butter : 20 g

1/ Heat* the oven at 200 °C. Stone* the cherries (you will get about 450 g fruit left). Pour* the fruit into a  bowl with armagnac and mix.  Slit* the vanilla pod open, grate* the seeds off it and pour them into a big bowl. Stir* the cream and the milk into the bowl and whisk* for a while.

2/ In a 3rd bowl, pour the eggs and the sugar and beat* until the mixture whitens*. Stir into the flour and the salt. Pour the cream and vanilla mixture and whip* to get a smooth batter*.

3/ Butter a clafouti dish and sprinkle* with the tablespoon of brown sugar. Arrange the cherries in the dish and pour the batter.

Bake* for about 20 to 25 mn. Serve warm or hot.

liquid cream : crème fleurette

pinch : pincée

heat : chauffer / stone : dénoyauter /  pour : verser / slit : fendre / grate  : gratter / stir : mélanger/  whip: fouetter /  beat : battre / whiten : blanchir /  batter : pâte /  sprinkle : saupoudrer /  bake : cuire au four / whisk : battre

(serves 6)

- 4 eggs

- 100 grammes meringue

- 25 cl  cream (crème fleurette)

- 3 table spoons of vanilla –  flavoured sugar

-  liquid caramel

-chopped almonds

Separate the egg yolks from the whites. Crush the meringue and mix in the four egg yolks.

Beat the egg whites and stir them slowly into the first mixture.

Whip the cream with the vanilla – flavoured sugar.

Stir the whipped cream into the first mixture.

Pour into a cake dish and leave to freeze for 24 hours.

Serve  with the liquid caramel and the almonds.

photo credit: halighalie

Ingredients :

200 g flour

150g sugar

3 ripe bananas

50g butter

5g baking powder

1 pinch of salt

1 egg

 10 cl milk

Mix flour, baking powder and salt into a bowl.

Mix sugar, egg,  melted butter  and milk into another bowl.

Mix well and pour into the first bowl.

Peel and mash the bananas.

Stir slowly with a wooden spoon.

Bake in the oven for 45 mn at 180°C.

ENJOY !

 Ingredients :         photo credit: Andrew Currie                                                   

250g flour

1 tablespoon sugar

1teaspoon baking soda

3 eggs

30 g butter

1/2 l Ribot milk (you can find it in any supermarket)

1/2 teaspoon salt

Mix flour, sugar, salt and baking powder in a bowl.

Beat the eggs and add to the mixture.

Stir in the melted butter, and the milk.

Leave for 45 minutes.

Heat a lightly oiled frying pan and pour a little batter onto it. Brown on both sides.

Serve hot with mapple syrup, jam,  whipped cream or sugar. Yummy yummy !

-        180g black chocolate                                                              
          

-        100g   butter.                                           

-      -        100g  icing sugar

-      -        1 egg

-        8  marshmallows                        

-        150g  biscuits ( petits beurres)

-        some  foil. 

Melt the chocolate with the butterand mix well.

 Add the egg into the mixture and then, stir in the icing sugar. 

Crumble the biscuits and chop the chamallows into little cubes . Mix in and pour the preparation on the foil in a 30 cm line (like a sausage). 

Roll the foil around it and give it a sausage shape. Leave to cool in the refrigerator for 6h.

 
 ground hazelnuts

-200g sugar
-100g flour
-110g melted butter

-100g  ground hazelnuts

-5 egg whites

Mix  the melted butter and the sugar in a bowl.

Add the  hazelnut powder and the flour, beat well.

 Beat the egg whites until stiff, stir into the mixture.

Pour into a tin.

Bake for 35 min at 160°.

Ingredients :

Black chocolate : 200 gr

Milk : 2 tablespoons

Butter : 100 gr

Sugar : 150 gr

Flour : 30 gr

Eggs : 6

Melt the chopped chocolate with milk in a pan, set in a hot bain -marie. Pour melted butter and sugar. You must get a smooth and shiny mixture. Add the egg yolks one by one, and stir in the flour. Mix until smooth.

Beat the egg whites into a firm mixture with a pinch of salt.

Stir  a quarter of the egg whites into the mixture.

Slowly stir in the rests of  the whites.

Pour into buttered tin. Bake for 45 minutes at 180°C.

Take out of tin.

Enjoy !