Le voile du secret (Jade) (French Edition)

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Spread the mixture over the piecrust base. Spread the chocolate mousse over the Gavottes-chocolate layer of the tart. Refrigerate for 2 hours. Suggestion: try making your mousse with white chocolate instead of dark, and add some almonds to the Gavottes. If you are short-of-time, use some ready-prepared pure-butter short-crust pastry. Place the cream, sugar and vanilla seeds in a saucepan. Heat the mixture, stirring continuously.

Take off the hob and leave to infuse for 5 minutes. Just before serving, pour the coulis over the panna cotta and sprinkle with the crumbled Gavottes. Boil a large pan of water, add some rock salt and drop in the potatoes cook for about 20 minutes, depending on size.

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Peel the potatoes once they have cooled. Lightly butter a gratin dish, lay out a first layer of thinly sliced potatoes, the onions, then a second layer of potatoes. Pour on the single cream and sprinkle with a layer of crumbled Gavottes. In a second bowl, mix the cane sugar and egg yolk until the mixture turns white. Add the melted butter. Stir in the flour-Gavottes mixture. Arrange the resulting mixture in a number of tart moulds, then cover each of them with a piece of baking paper held down by some ceramic pastry weights.

Bake for 20 to 25 minutes. After 15 or 20 minutes, remove the pastry wieghts and baking paper and bake for a further 5 minutes. Hull g of strawberries and cut them into small pieces. Mix with 5 cl of water, the lemon juice and the sugar. Drain the gelatine sheets and add them to the coulis, having first removed the saucepan from the hob.

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Stir thoroughly. Suggestion: try making these tarts with other fruits: kiwi, raspberry, passion fruit, mango, gooseberry. Split the vanilla pod in two, scrape off the seeds with the blade of a knife. Rinse the rice in cold water.

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Place in a saucepan and cover with cold water. Bring to the boil and remove from the heat 2 to 3 minutes after the first bubbles appear. Rinse again and drain. Bring the milk to the boil in a large saucepan. Reduce the heat, add the rice, the brown sugar, the vanilla seeds and the vanilla pod. Stirring continuously, dot with butter and continue to cook over a low heat for 30 to 40 minutes depending on the rice used.

The liquid should not be completely absorbed. Wash the peaches, peel them, then halve and cut into cubes. Melt the butter in a frying pan, add the peach cubes, sprinkle with sugar and cook at a moderate heat until caramelised. Crumble the biscuits. Trim the rhubarb, cut into cubes. Cook the rhubarb, water and sugar over a moderate heat for around 30 minutes, stirring regularly until a compote is obtained. Allow to cool, then refrigerate. Wash, hull and slice the strawberries. Sprinkle half the strawberries with icing sugar and blend.

Pour the mixture onto the blended strawberries. Blend for another 30 seconds. Pour into a bowl and add the reserved strawberry pieces. Divide the mousse between small verrines and refrigerate for 2 hours. Cut the filo pastry sheet into pieces of the desired shape with a knife.


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Brush with melted butter, sprinkle with brown sugar and crumbled Gavottes. Remove the mousse from the refrigerator, cover with the compote and serve with the feuillantines. Whisk the egg whites and agave syrup until firm, add the praline and the 9 crumbled Gavottes. Add the whisked egg whites to the yoghurt and milk mixture.

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Mix well and pour into an ice cream maker. The mixture is quick to set - around 20 minutes. Leave the ice cream to rest for 1 hour in the freezer before serving. Transfer the ice cream to verrines and sprinkle with Gavottes.

https://handcordrabpost.tk Suggestion: If you do not have an ice cream maker, prepare the ice cream mixture, place in the freezer and stir every 30 minutes to break up the ice crystals. Mix the softened butter with the sugar, vanilla sugar and salt in a bowl. Beat the mixture to obtain a creamy paste. Add the eggs one by one, mixing well. In a second bowl, mix the flour, ground hazelnuts, Gavottes and baking powder.


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  5. Gradually add this mixture to the previous mixture. Add the chocolate chips. Roll the dough into small sausage-shaped rolls then refrigerate. Cut the rolls into slices 5 mm thick. Place them on a baking tray. Remove from the oven and transfer the cookies to a rack to cool. Place 50 g slightly salted butter on a plate.

    Cream the butter with a fork. Separate the eggs and whisk the whites vigorously with the icing sugar until the mixture adheres to the branches of the whisk. Set aside. Mix the chopped hazelnuts and the crumbled Gavottes, add the brown sugar, 20 g of butter, cocoa powder and the creamed butter. Gently fold in the egg whites. Grease the interior of 4 individual circles and dust with caster sugar. Remove from the oven, leave to cool for 5 minutes then unmould by sliding a knife around the edges of the circles.

    To serve, place the cake on a plate. Sprinkle with icing sugar, bitter cocoa powder and crushed Gavottes. Crumble the Gavottes into a small dish and grind plenty of pepper on top to taste. Using a melon baller, make balls of foie gras. Spike onto cocktail sticks or small forks. Roll each foie gras ball in the Gavottes-pepper mixture. Place them on a plate, cover with cling wrap and refrigerate for at least 45 minutes.

    Crush 10 Gavottes. Place the flour, chopped almonds, cubed butter, brown sugar and 10 crushed Gavottes in a bowl. Make a crumble. Place the crumble on a baking tray lined with parchment. Bake for 10 to 15 mins. Remove the crumble from the oven and set aside. Pour 5 cl water into a pan, add the chocolate squares and melt over a low heat. Off the heat, add the chestnut cream and mix with a spatula.

    Allow to cool.

    Add the remaining crushed Gavottes. Whip the cream into a chantilly. Combine with the previous mixture. Pour the mousse into verrines and refrigerate. To serve, sprinkle the crumble over the verrines. For each mille-feuille, use 9 whole Gavottes. Stick them together in threes using the caramel.