Top Three Traditional French Deserts
Monday, September 28th, 2009 Subscribe To Our Feed
Terrific New eBook On How To Broil Delicious Foods Imagine strolling through the streets of Paris, France; when you come across the most beautiful little corner café. You hunger for something sweet and delicious; a scrumptious French desert is just what your tummy desires. Even if you are unable to go to France; you can bring France to you with these mouth watering traditional deserts you can make from your very own kitchen. Bon Appétit! French crepes with strawberry and vanilla jam Serving size: Serves 4 INGREDIENTS 200g plain flour METHOD Sift the flour, salt and sugar into a mixing bowl. Make a well in the centre of the mixture and add the eggs. Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk and then the melted butter. Whisk gently until the mixture is smooth, being careful not to over mix. Place a large non-stick frying pan over a medium heat and add ½ teaspoon butter. Add a spoonful of the crepe mix to make a thin layer over the bottom of the pan. When you see the edges of the crepe turn brown, flip them over and cook until golden. Fold and serve with a tablespoon of Bitton Gourmet Strawberry & Vanilla Jam over each one. Berry-filled Crepes with Raspberry Coulis Serving size: Serves 4 INGREDIENTS 1 ½ cups Creative Gourmet frozen Summer Fruits, Forest Fruits or Mixed Berries METHOD 1. Defrost Summer Fruits, Forest Fruits or Mixed Berries until just defrosted. 2. Meanwhile, to make raspberry coulis, place frozen raspberries and sugar in a small saucepan. Bring to the boil, stirring and mashing with a wooden spoon, over medium-low heat. Simmer for 1 minute. Set aside to cool slightly. Press raspberries in a sieve over a jug to strain (discard seeds). 3. Warm crepes according to packet directions. Dividing the fruit evenly, spoon defrosted Summer Fruits, Forest Fruits or Mixed Berries into the centre of each crepe and fold over. 4. Spoon raspberry coulis onto serving plates. Top each with a berry filled crepe. Dust with icing sugar and serve immediately. Classic French Tart Serving size: Serves 10 or more INGREDIENTS 100g dark chocolate, melted crème pâtissière almond pastry METHOD To make crème pâtissière, whisk cornflour, yolks and sugar in a medium bowl until well combined. Bring cream and vanilla to the boil in a medium saucepan. Whisk one cup of the hot cream into yolk mixture and then return to pan with remaining cream. Whisk continuously until mixture comes to the boil and has thickened. Remove from heat and quickly pour into a large heatproof bowl. Gradually whisk in cold butter until well combined, cover mixture with baking paper and refrigerate for several hours or until cold. Fold in whipped cream. Preheat oven at 180°C/160°C (fan forced). Grease a deep round 26cm loose bottomed flan tin. To make almond pastry, beat marzipan and essence with an electric mixer until smooth. Add butter and sugar, beat for about 5 minutes or until light and fluffy Fold in combined flour and almond meal until mixture forms a soft dough. Press dough onto base and side of prepared pan. Place tin on an oven tray. Line pastry with baking paper, then fill with dried beans or rice. Cook for 30 minutes, remove baking paper and dried beans and cook for a further 10-15 minutes or until pastry is golden brown. Remove from oven. Cool pastry case. Brush inside of pastry case with chocolate and refrigerate for 10 minutes or until set. Spoon crème pâtissière into prepared case, smooth over top. Decorate with fresh fruit and brush top with jam. Serve with fresh whipped cream.
Cooking time: Less than 15 minutes
¼ teaspoon of salt
30g castor sugar
3 medium eggs
1 cup milk
50g butter, melted, plus extra for frying crepes
1/3 cup of Bitton Gourmet Strawberry & Vanilla Jam (or to taste)
Cooking time: Less than 30 minutes
2 cups Creative Gourmet frozen Raspberries
2 tablespoons caster sugar
4 Creative Gourmet frozen French Style Crepes
Cooking time: More than 1 hour
strawberries, blueberries and raspberries, to decorate
½ cup strawberry jam, melted and sieved
2 tablespoons cornflour
3 egg yolks
1/3 cup caster sugar
600ml pouring cream
1 teaspoon vanilla paste
125g cold unsalted butter, chopped
300ml thickened cream whipped
2 teaspoons almond essence
100g block marzipan, softened for 20 seconds in microwave
250g unsalted butter, at room temperature
1 cup caster sugar
1 ½ cups plain flour
125g packet (1 cup) almond meal
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