i need an easy French recipe that i can take to school with me and i need it by this Friday!!!!!!!!!!!!I need a quick French dessert recipe for school please ?
Parfait Torte
6 oz ladyfinger cookies
1 1/2 c milk
1/2 c rum
2/3 c sugar
4 egg yolks
2 T flour
1 t vanilla extract
1/2 c butter,softened
3/4 c almonds (or walnuts)
-coarsely
-,Ground
1 c whipping cream,for topping
Candied fruit,for garnish
Line the bottom and sides of a 9-inch springform pan with about half
of the ladyfingers. In a small bowl mix together-cup of the milk and 1/4 cup of the rum; sprinkle over ladyfingers. In the top pan of a double boiler, combine the remaining milk, 1/3 cup of the sugar, egg yolks, flour, and vanilla. Place over gently boiling water and cook, stirring constantly, until mixture is thickened and coats the back of a spoon. Remove from heat and let cool. In a medium bowl cream together butter and the remaining sugar until smooth. Add cooled egg-yolk mixture and nuts; beat until fluffy. Gradually add the remaining rum, beating constantly. Pour creamed mixture over ladyfinger-lined pan, being careful not to dislodge ladyfingers. Arrange remaining ladyfingers over filling. Cover torte and refrigerate overnight. When ready to serve, remove pan sides. Whip cream until stiff peaks form and spoon attractively on top of torte.I need a quick French dessert recipe for school please ?
Cr猫me de Marscapone aux Fraises鈥?This is one of my favorite quick easy dessert recipes! It looks beautiful. The marscapone is lightly flavored with lemon and the strawberries make for a perfect marriage of flavor and texture... Enjoy!
Preparation Time: 10 Minutes
Ingredients: (4 people)
2 cups Marscapone Cheese
1 cup Strawberries%26gt;BR%26gt; 1/4 cup Granulated Sugar
3 tbsp. Milk
2 tsp. Balsamic Vinegar
2 tbsp. Honey
1 Lemon
How to Make It:
1. In a bowl, stir the marscapone, sugar, and milk together.
2. Shred a little bit of the lemon rind, and stir it into the marscapone mixture.
3. Cut strawberries into quarters. Mix together the honey and vinegar.
4. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries. Repeat until finished. Then pour a little honey and vinegar sauce over the top.
Voil脿!
Variations:
You can use any other berries along with the strawberries, or any other fruit.
You can also replace the honey/vinegar sauce (it may sound a little strange, but really it's delicious!) with any other fruit sauce you choose.
Serving Ideas:
Even though this dessert can be made in about 10 minutes, do not underestimate its elegance... so, it's definitely the moment for crystal or glass serving dishes which will show off the beautiful layers of creamy marscapone and strawberries! After all, who ever said that quick easy dessert recipes have to look quick and easy?!
Of course, you can also prepare this dessert in one large serving dish.
Fact:
Marscapone cheese is of course Italian, but is more and more commonly used in French desserts.
French Cherry Tart
Ingredients:
1-1/2 cups plus 2 tablespoons all-purpose flour
6 tablespoons butter, cut into small pieces
4 tablespoons cold water
3 tablespoons sugar
2 pounts fresh cherries, pitted
Preparation:
Combine 1-1/2 cups of the flour, the butter, and warm in a food processor. Blend until the mixture begins to form a ball, in about 30 seconds.
Using a rolling pin, roll out the dough into a circle 13 inches in diameter and 1/4 inch thick.
Pick up the dough by rolling it onto the pin and then unrolling it over a 10-1/2 inch tart or pie pan with a removable bottom. Press the dough gently into the pan, gatherint it toward the wall of the pan to thicken the sides of the shell. Place it in the refrigerator for 15 minutes.
Preheat the oven to 375 degrees.
Blend the 2 tablespoons of flour with 1 tablespoon of the sugar. Sprinkle the bottom of the tart shell evenly with the flour mixture. Place the cherries in the shell in a circular pattern. Sprinkle the cherries with the remaining 3 tablespoons of sugar and bake on the bottom rack of the oven for 45 minutes.
Serves eight.
The easiest thing that i can think is the classic
Apple Tarte Tatin
%26gt;%26gt;%26gt;
Apple Tarte Tatin Recipe:
Preparation Time: 30 minutes
Cooking Time: about 1 hour 20 minutes
Ingredients:
1 1/2 lbs. Firm Apples%26lt;%26lt;==Golden Delicious work
2/3 cup Granulated Sugar
3 oz. Butter (room temperature)%26lt;%26lt;==always unsalted
Butter for baking dish
A little Lemon Juice
Crust: I have included a wonderful crust recipe, at the end of the tatin instructions. However, if you don't want to make your own pie crust, just use a good pre-made one!
How to Make It:
Preheat oven to 400掳F
1. Peel apples and lightly coat with lemon juice, so that they don't brown.
2. Put sugar and 3 tbsp. water in a pot and let caramelize.
How to caramelize? Let sugar melt into water on a very low flame. Once melted, turn up the flame a bit, don't stir, but tilt the pot and move it around from time to time. Once the syrup has a pale honey color, you can stop, it's caramelized. If you want a darker caramel, just be careful that you don't let it burn.
3. Add butter to caramel and stir until it melts. Take off heat and pour caramel into a buttered pie dish.
4. Cut apples into halves. Cut each half into three even pieces. Place apples in pie dish, so that they are squeezed tightly together. You want to do this step as quickly as possible, so that the caramel doesn't harden too much. If you want, you can begin slicing apples while you are making the caramel. Just be careful to check caramel, so that it doesn't burn.
%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
Note 1: Personally I would have my apples peeled and sliced before I started my caramel
How to peel and core an apple
1)Cut in half top to bottom
2) Using a pairing knife remove a little';vee '; from the stem an bud end
3) Using the large end of a melon baller scoop out the seed package
4) Peel
5) Lay each half flat side down a cutting board and get 6-8 slices out of each half
6) leave slices in lemon juice water until ready for use
%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
5. Bake for 40 - 45 minutes. During this time you can prepare the crust, then roll it out so that it is a drop larger than your pie dish, and refrigerate it for 30 minutes. Even if you are using a pre-made crust, you still want to spread it out to the right size, and then refrigerate for 30 minutes.
6. Take tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.
7. Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.
8. Serve warm, with cr猫me fra卯che (or vanilla ice-cream) on the side.
Voil脿!
Tip:
You can make your tatin ahead of time, just make sure that you place it on a dish that can go back in the oven, so that you can warm it up right before serving. You can serve it cold, but it does lose some of its charm!
More Tarte Tatin Recipes鈥?br>
Pear Tarte Tatin: Use the same apple tarte tatin recipe as above. Substitute the apples with pears. And, if you want to give it an origanal touch, use 3 1/2 oz. Honey instead of sugar.
Banana Tarte Tatin: Use the same apple tarte tatin recipe as above. Substitute apples with banana slices. New baking instructions: Refrigerate crust for 30 minutes before you start preparing the tarte. Put crust over uncooked bananas and caramel, and bake once, at 350掳F for 30 minutes, or until the crust has browned.
Pineapple Tarte Tatin: Use the same apple tarte tatin recipe as above. Substitute apples with pineapple slices. Bake first for 20 minutes (375掳F), then add crust on top, and continue baking for 30 minutes or until the crust has browned.
Serving Ideas:
Traditionally, tarte tatin recipes are served with cr猫me fra卯che on the side. If you cannot find cr猫me fra卯che, just add a little sugar to some sour cream. If you want, you can also serve with vanilla ice cream.
In terms of the serving dish, just make sure that it is large enough to flip the tarte easily. Certainly, this is one French dessert that looks even more impressive on a tiered dessert server. So, if you have one, you might want to use it.
You can also make individual sized tartes鈥?it's really up to you!
Delicious Crust Recipe
For All Your Tarte Tatin Recipes鈥?br>
This lovely crust is easy to make and will perfectly accompany all of your tatins! You can also use this recipe for any other tarte or pie that you like to make. It stays fresh in the freezer for 3 months (defrost overnight in fridge), so make larger quantities and save time later on!
Ingredients for 1 Crust:
11/3 cup Flour
2 Eggs
4 oz. Butter (chilled!)
1 tbsp. Granulated Sugar
Pinch of Salt
How to Make Crust:
1. Mix salt, sugar, and flour.
2. Cut chilled butter into small pieces and mix into flour with finger tips. Stop working batter once it looks like ';sand';.
3. Make a well and pour in eggs. Incorporate in
My mom is french and use to make these home made round little puffs filled with custard. Then layer them up and drizzle with a thick caramel syrup then dust with powdered sugar. The puff pastries are called ';.....choux'; translates to little cabbages or something. Anyway, since I don't bake but wanted to make this myself, I found the same pre made round cream puffs at Sam's Club in the frozen dessert section, got some thick caramel syrup from the ice cream cone topping section and voila! I made the same thing and it was aw some! Pile the puffs up a layer at a time with some caramel on each layer to make them stick. I made it in an upside down cone shape. Drizzled more caramel over the top and dusted with powdered sugar. So good and so easy and yes, french. I just can't remember the name of this dessert! Much more impressive then chocolate mousse!
It's called a .Croquembouche., made for special ocassians. Cream pufs filed high and layered with caramel, sprinkled with powdered sugar. Just do it the easy way with premade puffs and caramel!
Crepes recipes, sure to be a winner:
http://hubpages.com/hub/Traditional-Fren鈥?/a>
Look up a recipe for chocolate mousse.
Even easier is a French bread.... flour, water, salt and yeast.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment