APPLE AND FRANGIPANE CLAFOUTIS

---

Serves: 8

Prep. time: 20 minutes

Cook time: 50 minutes

• 150 g of fluid flour,
• 50 g sugar,
• 50 g melted butter,
• 170 g Skyr fromage frais,
• 2 eggs,
• 1 sachet of baking powder,

• 60 g almond powder,
• 50 g soft butter,
• 50 g sugar,
• 1 egg,
• 2 tbsp Amber Rum,
• 4 apples

PREPARATION OF THE CAKE

Let's start by preparing the cake: Mix the flour with the yeast and sugar in a bowl. Dig a well in the middle and pour in the Skyr, melted butter and eggs. Mix this preparation vigorously. Pour this preparation into a buttered mold 24 cm in diameter. Set aside.

FRANGIPANE

Preparation of frangipane: Beat the soft butter with the sugar with an electric whisk until the mixture is frothy. Add the almond powder, egg and rum.

Whisk and pour this mixture into the pan on top of the other preparation. Spread with a spatula to homogenise the surface.

Peel the apples, cut them into thin slices and place them on top of the dough.

Bake in a hot oven at 180°C for 50 minutes of cooking. Remove from the oven and allow to cool before removing from the mould.

Et voilà, bon appétit !!

Serves: 6

Prep. time: 40 minutes

Cook time: 60 minutes

• 1 egg
• 200 grams of flour
• 40 grams brown sugar
• 100 grams of butter at room temperature
• 1 or 2 pinches salt
• 250 grams ricotta cheese
• 750 grams 20% fromage frais
• 100 grams sugar
• 1 zest of a lemon
• 3 eggs (3 yolks + 3 whites)
• 20 grams cornstarch
• 250 grams blueberries

In a bowl, beat the egg and sugar to obtain a frothy mixture. In a bowl, put the flour, salt and butter cut into strips. Slide flour and butter with fingertips, pressing lightly. Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to bind the mixture and make a homogeneous ball. Coat with a thin film of flour and place in the fridge for 3 hours in an airtight box. After 3 hours, butter and flour your mould and spread your dough.

THE ELABORATION OF THE CHEESECAKE

In a bowl, mix the egg yolks with the sugar. Add the cottage cheese, ricotta cheese and lemon zest. Gradually incorporate the cornstarch. Beat the egg whites until stiff and add them gently to the previous preparation. Pour half of the mixture over the pie crust. Spread your blueberries and pour the other half of your preparation. Bake for 1 hour at 160°C, hot oven with rotating heat. The cooking time can be longer or shorter depending on your oven. Let cool and remove from the mould.

Serves: 6

Prep. time: 55 minutes

Cook time: 20 minutes

• 3 eggs (yolks + whites)
• 2 tablespoons of cocoa
• 100 grams sugar
• 70 grams of flour

• 150 grams dark chocolate
• 40 ml of milk
• 4 eggs (yolks + whites)
• 250 grams Amarena Cherries
• 100 grams dark chocolate
• 100 grams of milk chocolate
• 50 grams white chocolate
• 50 grams whole liquid fresh cream
• 20 grams of icing sugar

THE BISCUIT

Start by blanching the yolks with the sugar in a bowl. Then add the sifted flour, cocoa powder. Beat the egg whites until stiff and gently fold in. Bake 10 min at 180°C in the oven. Let it cool on a rack.

THE FOAM AND CAKE ASSEMBLY

Heat the milk with the dark chocolate over low heat without stopping stirring. Let it cool down. Add the egg yolks and stir well until the mixture is well blended. 

Beat the egg whites until stiff and gently add them to the mixture. In 6 foam circles 7 cm in diameter, cut out a round of biscuit and inhibit it with 1 tablespoon of Amarena syrup, place a little chocolate mousse on top and some Amarena cherries and put in the fridge for 1 hour so that the mousse hardens slightly. 

Melt the chocolate in different waterbaths and spread it on a baking sheet. Put in the fridge for an hour and scrape with a spatula to obtain chips of different sizes. 

Whip the crème fraîche into whipped cream, gradually adding the icing sugar. Place the whipped cream on top of the mousse and place an Amarena cherry in the centre. 

Decorate with chocolate chips according to your imagination. Put back in the fridge for 1 hour before serving.

Serves: 6

Prep. time: 20 minutes

Cook time: 50 minutes

• 4 eggs
• 200 g flour
• 30 g sugar
• 1 litre of vanilla soya milk
• 1 vanilla pod
• 500 g prunes without pits
• 2 tbsp rum

Macerate the prunes with the rum for 2 hours. 

In a bowl, mix the flour with the sugar. Add the eggs, soy milk or normal milk and mix well with the whisk. 

Open your vanilla pod in half lengthwise and collect the seeds with the back of your knife and add it to the preparation. 

Collect the rum that the prunes have not absorbed and add it to the mixture.

Butter an ovenproof pan. 

Place your prunes and pour the mixture on top. 

Personally, I filled a medium dish and a small dish. Bake for 45 to 50 minutes. 

Remove from oven and let it cool down

Serves: 6

1 big rectangular dish

Prep. time: 20 minutes

Cook time: 50 minutes

1 Charentais melon

4 eggs

100 grams honey

100 grams almond cream

200 ml skimmed milk

60 g almond powder + 40 grams for the dish

100 grams flour

30 ml extra virgin olive oil

A little wholemeal cane sugar

Cut the melon in half, remove the seeds and cut into small cubes.

Mix the flour, almond powder, almond cream, honey, olive oil and beaten eggs.

Warm the milk and add to the previous mixture, whisking constantly.

Oil your baking dish and sprinkle with 40 g of almond powder.

Place the melon cubes in the bottom of the dish and pour the mixture over the top.

Bake for 45 minutes at 180°C.

Put a little sugar on top and grill for 5 minutes to obtain a caramel colour.

Leave to cool it down completely before eating.

It tastes even much better the next day.