Pebradous - Limoux pepper aperitif cookies by LadyM

Preparation time: 35 minutes - Cooking time: 25 minutes

Rest time: 4 hours - Total time: 5 hours

Quantities for: 4 people

400 g of flour -15 cl of olive oil - 1 tsp. teaspoon salt - 2 eggs - 7 g freshly ground white pepper - 1 tsp. peanut oil

Instructions

In a bowl, combine the flour, olive oil, pepper, salt, swirling to obtain a powdery paste.

Incorporate a whole egg and about 15 cl of water, to obtain a malleable, very homogeneous paste: the pepper must be well distributed.

Shape into a ball, wrap in plastic wrap, place in the refrigerator crisper for 4 to 5 hours.

Take small portions of dough, roll into “sausages” the size of a pencil, cutting them all to equal length, about 3 cm.

Arrange the sausages 2 by 2, side by side, twisting them. Form a ring, soldering them with a little second beaten egg.

Place on a lightly oiled baking sheet. Brown the surface with the beaten egg. Place in the oven, medium, for 20 minutes, then flip and put back another 5 minutes.

Notes: These appetizer cookies keep perfectly for several weeks in an airtight container, so don't hesitate to make some in advance.

Recipe found on HappyPapilles

 

Duck breast in the limousine by Régine Rossi Lagorce

For 2 people: 1 duck breast, salt and pepper, 2 tbsp of vinegar with fruit pulp (tomatoes, peppers and red peppers) from Delouis.
Remove the fat from the duck in 1 half then place it - fat side - in a pan and cook it unilaterally over moderate heat 12 to 15 min. Salt and pepper. Flip the duck breast and brown for 3 to 5 minutes.
Remove the duck breast and place it on a cutting board. In the pan, the vinegar +1 tbsp of hot water and heat over high heat. Cut the duck into slices. On a hot plate or a hot dish, dress the duck breast, salt and pepper and place the sauce on the side. To serve.
TIPS: The cooking of the duck breast depends on the thickness. If the duck breast is vacuum-packed, take it out of the vacuum the day before and in any case, place it at room temperature at least 1 hour before working it. The vinegar used is Delouis vinegar with fruit pulp - tomatoes, peppers and red peppers. It can be replaced by another flavored vinegar of good quality or by apple cider vinegar and orange juice + a little honey.

 

Limoux pork fricassee

4 people
Preparation 90 '
Cooking 75 '
Ingredients. 750 g of lean pork. 100 g of pork liver. 1 pork kidney. 125 g of country ham. 125 g of ham rind. 400 g of white beans. 1 onion . 1 C. to s. of tomato paste. 3 pickles. 1 bay leaf, thyme. parsley. 6 cloves of garlic. 10 cl of dry white wine. 5 cl of wine vinegar. 1 C. to s. of flour . salt pepper
Preparation The day before: - Soak the white beans.
The next day: - Boil the beans for 10 minutes, taking care to rinse them well. - Cook the rinds in salted water. - After 10 minutes of cooking, put the white beans, once rinsed, to cook with the rinds. - Add the minced garlic and parsley. - Leave to cook for 1 hour. - Cut and brown the pork in a casserole dish. - Add the diced country ham, chopped onion. - Join the diced pork kidney and liver with the rest of the minced garlic. - Let it be for now. - Salt and pepper. - Add the tomato paste then the wine vinegar. - Bring to a boil. - Wet everything with water. - Add sliced pickles, thyme and dry white wine. - Simmer 1 hour 15 minutes over very low heat. - Bind with the flour at the end of cooking. Present in two separate terrines and enjoy everything.

 
 

Chocolate mousse of Jean-François Piège

4 PEOPLE
Preparation time 20 MIN.
Cooking time 10 MIN.
INGREDIENTS. 100 g of dark chocolate with 65% cocoa. 5 eggs. 130 g of sugar. 50 g of cocoa powder. 10 cl of water. 30 cl of whipped cream. Chocolate shavings PREPARATION
1. Melt the dark chocolate in a bowl in a double boiler. Pour the egg yolks into the bowl of a food processor.
2. Make a sabayon: in a saucepan, bring the water and sugar to a boil. When the preparation boils, pour it over the yolks in the bowl. Turn the food processor on at high speed until the sabayon is airy, then let the mixture cool for a few minutes. Pour in the cocoa powder and mix.
3.Mount the egg whites in a food processor with a pinch of salt. Pour a little sabayon and some of the snow whites on the melted chocolate, then add the whipped cream. Mix gently with a whisk. Add the rest of the beaten egg whites, mix with a whisk, then with a spatula, without breaking the texture of the preparation.
4.Distribute the mousse in four cups and set aside in the fridge for at least 10 minutes. When ready to serve, sprinkle a few chocolate shavings on the mousse.
THE TIP The taste of the mousse depends on the quality of the chocolate, choose it well. Finally, strictly follow the mixing steps to avoid the formation of flakes.
A recipe developed by the editorial staff of Elle à Table

 

Revisited Tarte Tatin by Cyril Lignac

6 persons
Preparation time 1 h 15 min
Cooking time 1 h 30 min
Rest time 40 min
INGREDIENTS Reconstituted sweet dough 40 g of almond powder 74 g of potato starch 260 g of T55 flour 1 g of salt 128 g of icing sugar 121 g of butter 75 g of eggs Crisp 186 g of sweet dough 186 g of feuillantine 1 g of fleur de sel 174 g of hazelnut praline 60% 52 g of cocoa butter Streusel 100 g of butter 100 g of brown sugar 100 g of almond powder 100 g of flour 1 g of fleur de sel Tatin apparatus pears and with apricots 305 g pears 76 g apricots 38 g all-flower honey 24 g butter 2 g fleur de sel 79 g caster sugar 1 vanilla bean 40 g cream 4 g gelatin 28 g water 2 g white balsamic vinegar Vanilla whipped ganache 326 g Uht liquid cream 200 g ivory coating 35% 3 vanilla pods 56 g water 8 g Opaline gelatin 200 g caster sugar
PREPARATION
STEP 1 To make the reconstituted sweet dough, take the softened butter and add all the previously sifted powders to it. Mix well and incorporate 1/3 of the eggs, 1/3 of the flour, and repeat with the remaining two-thirds. Keep refrigerated for at least 20 min. Spread out to 2 mm then bake at 160 ° C for 16 min.
STEP 2 For the crisp, chop the sweet dough finely then add the feuillantine, fleur de sel, praline and just melted cocoa butter. Mix then spread in a circle of 190 mm (135 g per circles). Set in the cold.
STEP 3 For the preparation of the streusel, mix all the ingredients with a mixer except the butter. Add the cold butter in cubes then mix to obtain a sandblast. Bake at 160 ° C for 13 min.
STEP 4 For the pear and apricot tatin apparatus, melt the butter and honey, half of the vanilla and 1/3 of the fleur de sel. Add the pears cut into 1.5 cm cubes and cook until the cubes are tender and translucent. Then add the apricots cut in 8, 5 minutes before the end of cooking. Cook the caster sugar with the amber caramel then cook with the hot cream. Incorporate the other half of the vanilla and the rest of the fleur de sel. Add the fruit then mix. Incorporate the gelatin mass then the white balsamic vinegar. Pour 500 g into the 160 mm openwork circles with a 65 mm circle. Put rhodoids for mounting.
STEP 5 To make the whipped vanilla ganache, simmer 200 g of liquid cream, add the vanilla then let infuse for 30 min. Filter. Then add the melted gelatin mass then make an emulsion with the melted couverture. Add, while mixing the delicacy, then finish with the rest of the cold cream.
STEP 6 To make the opaline, cook the caster sugar in the caramel then spread on a baking sheet and let cool. Grind then sift on the stencil. Bake at 180 ° C until the opaline melts.
STEP 7 To make the final assembly, collect the crunchy base then place the pear and apricot tatin apparatus on top and coat with the neutral glaze. Sprinkle the streusel lightly with snow, then place on the edges of the tart. Assemble the ganache then, fill the center. Decorate with balls of vanilla whipped ganache, fresh apricots, shiso, gold flakes, streusel and opaline.
Recipe found on Cuisineaz

 

4 people
Preparation time 45 min
Cooking time 30 min
Several steps are to be carried out the day before
Ingredients
For the choux pastry (to be made the day before) 125 gr of water 125 gr of semi-skimmed milk 110 gr of butter 10 gr of caster sugar 2 pinches of fleur de sel 147 gr of T45 flour 250 gr of eggs
For the melting vanilla cream ½L of semi-skimmed milk 4 vanilla pods split in half and scraped 4 egg yolks 85 gr of caster sugar 25 gr of cornstarch 20 gr of flour 50 g of cold butter, finely diced 1 ½ sheet gelatin
For the chouquettes 100 gr of brown sugar (Alter Eco type) 100 gr of chouquette sugar A few pinches of fleur de sel
Preparation of the choux pastry
In a saucepan, bring the water, milk, butter, fleur de sel and sugar to a boil. Off the heat, add the sifted flour all at once. Using a spatula, dry the breadcrumbs for about 1 min. Put the breadcrumbs in the mixer bowl and turn it at medium speed to cool it using the whisk. As soon as there is no more smoke escaping, stir in the eggs one by one. Film on contact and reserve in the refrigerator overnight.
Preparation of the vanilla cream
In a saucepan, bring the milk with the vanilla to a boil. During this time, thoroughly mix the yolks and the sugar, whisk to "whiten" this mixture slightly, then add the cornstarch and flour. Off the heat, pour the boiling vanilla milk in 2 or 3 times over the previous mixture, while whisking vigorously. Transfer everything to the saucepan, bring the whole to the boil again and cook the cream over medium heat, never stopping whipping for 1 minute. When hot and off the heat, incorporate the cold butter, whisking briskly, then add and mix the gelatin, soaked in cold water and pressed. Pour the still hot cream into a salad bowl, and apply cling film directly to the surface to prevent the formation of a crust. Place in the cold for at least 2 hours.
Preparation of chouquettes
On a non-stick baking sheet, use a plain pastry bag (size N ° 8) to form cabbages of about 5 cm in diameter, spacing them 2 cm apart. Sprinkle a large quantity of granulated sugar on the surface of the cabbages until they are completely covered, then tilt and pat the baking sheet to remove the excess. Then sprinkle a little brown sugar and finally a few grains of fleur de sel. Bake the choux pastry at 170 ° C for about 20 to 25 minutes.
Cooking chouquettes and finishing
At the end of cooking, let the cabbage cool to room temperature. When filling the chouquettes, whip the pastry cream vigorously for 50 seconds to incorporate a lot of air and therefore lighten it. Using a pastry bag, garnish the puffs with vanilla cream until they "explode", making a hole at the bottom.

Chouquettes, vanilla fondant cream from Philippe Conticini