A little difficult but cheap
BUCHE TO GRIOTTINES
For 6-8 people
Preparation: 40 min
Cooking time: 8 minutes
Ingredients:
For the biscuit: 4 eggs, 120 g sugar, 60 g flour, 40 g Maïzena, 1 packet of vanilla sugar, 70 g butter melted + 10 g.
For the cream: 100 g Griottines, 250 g of mascarpone, 15 cl very cold liquid cream, 50 g sugar ice.
For decor: 100 g of dark chocolate, 10 cl of cream, 20 g butter
The good agreement:
Maury A Preheat oven to th 7 (210 °) and tapissez tray from oven buttered baking paper. Separate the egg yolks White, whisk the yolks and sugar until mixture blanchisse then add flour and Maïzena tamiséees.
Beat the whites until snow closes with vanilla sugar and mix gently to the preparation last while pouring the melted butter. Spread the dough into rectangle on the paper baking and enfournez for 8 min.
Remove the biscuits from the oven, lay it on a cloth, roulez-le on himself with the towel and let cool. Drain the Griottines and measure 15 cl of their juice. Beat cream in very cold liquid chantilly by adding half the icing sugar. Mix mascarpone and the rest of icing sugar with a fork and add delicately chantilly.
Roll the biscuit, imbibez-le Syrup Griottines Distributing cherries Spread cream and then a layer regular ride again biscuit tightening.
Prepare the frosting: Heat made cream in a small saucepan and versez-la about 50 grams of chocolate cut into pieces, then stir in butter mix. With a knife thrifty, râpez the rest of chocolate chips. Spread melted chocolate on the cake, sprinkle with chocolate chips and book cool until serving.
Cream with caramelized citrus peel, cinnamon stick and star anise




Preparation time: 20 min.
Cooking time: 20 minutes
Cost: Economic
Difficulty: Easy
About Gourmet
You can prepare in advance creams, keep cool and caramelize before serving. This serves exquisite blends wonderfully with almond biscuits and a glass of Muscat de Rivesaltes.
Ingredients for 4 people
500 ml milk
60 ml sugar
Rind fourth orange
Zest of one lemon quarter
2 cinnamon sticks
2 anise star
3 egg yolks
80 ml of flour
30 ml brown sugar
Preparation
The cream
In a saucepan, boil milk, half the sugar, orange peel and lemon, cinnamon and star anise. Cook over low heat until boiling.
In a large bowl, add the remaining sugar and 3 egg yolks.
With a whisk, stir vigorously. Add flour and stir to obtain a homogeneous texture.
With the help of a small strainer, pour slowly infused milk and spices in the sugar bowl and stir gently laundered.
Put the entire mixture into a saucepan. Cook over low heat, stirring constantly with a wooden spatula until mixture thickens.
Finishing
As soon as the cream thickens, pour into ramekins burnt cream, and let stand until cool.
Sprinkle brown sugar ramekins and caramelize the grill or with a torch.
Biscottis green tea garnished with dried cranberries and almonds
Preheat oven to 200 ° C (400 ° F.)
Preparation Time: 20 minutes
Cooking time: 25 minutes
Cost: very reasonable
Difficulty: Very Easy


Ingredients for 40 biscottis
3 individual sachets of green tea or 3 c. Tea green tea leaf
575 ml all-purpose flour
1 1 / 2 c. Tea baking soda
1 1 / 2 c. Tea ground cinnamon
1 / 4 of c. Tea of each spice milled: nutmeg, cloves, allspice, salt
125 ml of soft butter
250 ml brown sugar or brown sugar
2 eggs
175 ml of whole kernels non mondées, coarsely chopped
125 ml of dried cranberries
Preparation
Preheat oven to 160 C. In a large bowl, place tea leaves (if using bags, remove the tea leaves from their bag), baking soda and spices. Mix well.
In another bowl, using an electric mixer, cream butter and sugar until light; incorporate eggs with a whisk, then the flour mixture; when the mixture is smooth, add the almonds and cranberries.
Knead the dough on a lightly floured surface. While covering the hands of flour and make a large dough, divide it into two to create two shives approximately 6 cm wide by 28 cm long approximately.
Place on a large baking sheet covered with parchment or waxed paper, distancing each bûchette approximately 5 cm.
Cook on grill preheated oven Central, 22 to 25 minutes, or until desired firmness. Cool 10 minutes.
With the help of a long spatula, transfer to a cutting board. Use a serrated knife to slice diagonally to 1 cm.
Place the biscuits on the baking sheet, leaving a distance of 1 cm each. Using two plates as needed.
Put in the oven to dry pulp entre18 to 20 minutes until lightly colored. Transfer cookies on wire rack for cooling.


Foam decadent chocolate Carolans
Preparation time: 20 minutes
Cooking time: minutes
Refrigeration: 2 hours minimum
Cost: Sense
Difficulty: Easy
About Gourmet
Know that the chocolate mousse takes a texture and taste outstanding as they age. So I recommend that you prepare ideally 2 days in advance. Refrigerate cuts taking care to file a piece of baking paper each.
Normally, the chocolate mousse is made with cream. We use milk here because of the "wealth" of the Irish drink.
The art of hospitality
To add a touch of elegance, pouring chocolate mousse cuts in martini glasses or cocktail scraping lined with dark chocolate and white chocolate chips.
You can also garnish cups with whipped cream or strawberry coated with chocolate.
Ingredients for 4-6 people
4 eggs
200 ml of dark chocolate or mi-amer grated or nuggets
310 ml milk 2%
125 ml drink Irish cream Carolans
Preparation
Separate eggs, putting whites in a medium bowl and the yolks in a food processor.
Beat egg whites in the snow until they are firm. Set aside.
In a saucepan, heat milk-attention because milk heats which tends to climb! Pour immediately on chocolate to melt.
Stir with a whisk in the chocolate mixture to the egg yolk and drink
Irish. Let cool for not subside egg whites at the next step.
Stir carefully mixing chocolate into egg whites in a movement up and down. When the texture is smooth, pour into glass bowls. Refrigerate at least 2 hours.
Streusel Cake caramel of Carolans
Preparation time: 20 minutes
Preheat oven to 180 ° C (350 ° F)
Cooking time: 55 minutes
Cost: Sense
Difficulty: relatively easy
Ingredients
250 ml brown sugar or brown sugar
125 ml of flour
2 c. Cinnamon Tea
85 ml butter
Cake
125 ml butter
250 ml sugar
3 eggs
1 c. Tsp vanilla
5 c. Tea Drink Irish cream Carolans
650 ml of flour
1 c. Tea chemical yeast (or baking powder)
1 c. Tea baking soda
1 / 2 c. Teaspoon of salt
250 ml of sour cream
500 ml of cranberry
Garnish with cinnamon
250 ml of confectioner's sugar
3 c. Drink soup of Irish cream Carolans
1 c. Cinnamon Tea
Preparation of streusel
Mix together brown sugar, flour, cinnamon and butter until a grainy paste. Set aside.
Preparation of the cake
Beat butter cream with the sugar in a large bowl until mixture is light and smooth. Stir in eggs, one at a time, whisking the mixture between each transaction. Then add vanilla and Irish drink.
In another bowl, combine flour, chemical yeast, baking soda and salt.


Pour into a greased pan fire. Cover with half the streusel; garnish with cranberries and pour in the rest of last streusel to cover the cranberries.
Bake in a preheated oven at 180 ° C (350 ° F) for 55 minutes. Cool. Remove on a grid.
Icing and finishing
Combine all ingredients for glaze above in a small bowl.
Spread the frosting on the cake if you let it drip drip with reciprocating over the cake.
Simple and inexpensive
SABAYON STRAWBERRY
For 6 people
Preparation: 15 min
Cooking time: 5 minutes
Ingredients:
600 g strawberries, 2 meringues bought from a pastry chef.
For the sabayon: 6 egg yolks, 120 g sugar,
20 cl dry white wine (type chardonnay), the juice of 1 / 2 lemon.
The good agreement:
A rose champagne. Equeutez strawberries, leaving them whole or switched off in two or four depending on their size. Cut the meringue into pieces and émiettez-les coarsely. In a bowl resistant to the heat, whisk egg yolks and sugar until mixture blanchisse.
Bring to a tremor of water in a large pot to prepare a water bath. Place the bowl over, add the white wine and lemon juice and whisk to whip electricity for 3 to 5 minutes on high heat, until mixture thickens. Remove from heat.
Fill the cups or glasses with layered pieces of strawberries, bits of meringue and sabayon. Put in a cool place until ready to serve.